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Indian Spiced Chicken Burrito

35 min. | 829 kcal | easy |
Favorite, Family, Needs a blender
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1. Setup Cut the tomato into small cubes. Thinly slice the onion and cucumber. Cut the chicken into strips or small pieces.
2. Cook the rice Bring a pot with 1 2P | 1.5 3P cups of water, the broth cube and the turmeric to a boil. Pour in the rice, cover and cook over low heat for 10-12 minutes.
3. Cook the chicken Mix the chicken with 3/4 of the St-Hubert Indian seasoning, salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the chicken for 5-7 minutes.
4. Make the cilantro sauce Put the cilantro in a container with the rest of the St-Hubert Indian seasoning and 1/3 cup of oil. Use a blender or a food processor to reduce everything to a sauce. Add salt and pepper to taste.
5. Plate your dish Garnish the tortillas with the sour cream, cilantro sauce, rice, chicken and vegetables. Roll up and serve. ## Otherwise, leave it all in the center of the table and let everyone garnish their own burrito.## Bon appétit!
4 unit Chicken Thighs
2 unit Whole Wheat Tortilla(s)
80 g Basmati Rice
1 unit Vegetable Broth Cube(s)
2.5 ml Turmeric Powder
60 ml Sour Cream
2 unit Cilantro
1 unit Tomato(es)
1 unit Lebanese Cucumber(s)
0.5 unit Red Onion(s)
30 ml St-Hubert Indian spices
What you need bowl, pan, pot
829 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 65g
22%
fat 24g
37%
cholesterol 365mg
122%
fiber 4g
16%
protein 84g
saturated 8g
40%
sodium 620mg
26%
sugar 5g
trans 0g