Spiced chicken and salad burrito

Aaron Crazes flavour-packed Mexican parcels make great finger food for parties
By Aaron Craze
Spiced chicken and salad burrito
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus at least 2 hrs marinating
  • Effort: easy


For the spiced chicken

  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp dried red chilli flakes
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • ½ tsp ground black pepper
  • 3 cloves garlic, smashed
  • 4 tbsp olive oil, plus extra for frying
  • 2 skinless chicken breasts

To serve

  • 1 raw beetroot
  • 1 tbsp red wine vinegar
  • 8 large soft tortillas
  • 4 leaves baby gem lettuce
  • 150 g cheddar cheese, grated
  • about 80 g soured cream or crème fraîche
  • 3-4 sprigs coriander, leaves picked
  • 1 lime, juice only


1. In a small, dry frying pan, lightly toast the coriander seeds for 1 minute, just until fragrant. Transfer to a mortar and add the fennel, cumin, chilli flakes, paprika, cayenne, black pepper and garlic and pound together with the pestle. Add the olive oil a little at a time so the marinade doesnt splash over you and mix well. Transfer to a medium bowl.

2. Score each chicken breast three times with a sharp knife and add to the marinade. Stir to make sure the chicken is well coated. Pop the chicken in a freezer bag and leave to marinate in the fridge for at least 2 hours, and up to 24 hours if you have time.

3. When ready to cook, grate the beetroot into a bowl and add the red wine vinegar and a little salt and pepper. Leave to pickle for 10 minutes or so.

4. Take the chicken from the fridge, cut it into strips and fry in a little olive oil until cooked through. Season to taste.

5. To wrap the burritos: place a tortilla on a board and line with a lettuce leaf. Top this with a few strips of chicken, followed by a little of the pickled beetroot. Sprinkle with grated cheese, then add a dollop of soured cream or crème fraîche and a few fresh coriander leaves. Squeeze over some lime juice.

6. Fold the bottom edge of the tortilla up a little, fold in each side, then continue rolling up the tortilla into a big cigar shape. Use a little smear of olive oil on the edge of the tortilla to help seal it. Repeat with the remaining ingredients.

7. Toast the burritos in a panini maker, or simply place in a hot, dry frying pan (remembering to put the join in the wrap down on the heat first) with another frying pan on top to weigh it down. Cook for 2-3 minutes on each side or until golden and crisp, cut in half and serve hot.

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