Chicken burrito

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Burrito au poulet
Photo credit: Céline de Cérou
A PDO
Preparation
25 min
A PDO
Resting time
30 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course

Ingredients

A PDO
For 4 personnes
Makes 8 galettes:
  • 160 g wheat flour
  • 120 g cornflour
  • 25 g Aix-en-Provence olive oil PDO
  • 1 a generous pinch of salt
For the marinade:
  • 2 c. à soupe Aix-en-Provence olive oil PDO
  • 30 ml lime juice + zest
  • 30 ml orange juice
  • 10 ml honey
  • 1 c. à soupe garlic powder
  • 1 c. à café paprika
  • 10 brins chopped fresh coriander
  • 1/2 c. à café salt (pepper)
For the filling:
  • 500 g chicken fillet
  • 1 c. à soupe Aix-en-Provence olive oil PDO
  • 1 onion
  • 200 g red (or black) beans
  • 2 carrots
  • 150 g grated cheddar
  • 1 lawyer

Astuce

Choose an olive oil from Aix-en-Provence, PDO (intense flavour), for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts, hazelnuts and red berries.

Instructions

  • Prepare the marinade by mixing all the ingredients together in a small bowl. Cut the chicken breast into strips. Place them in an airtight container with two-thirds of the marinade, and toss to coat thoroughly. Chill for at least 30 minutes. Remove the chicken from the marinade. Grill over a medium heat for about 10 to 15 minutes. Pour over the remaining third of the marinade whilst cooking. Set aside.

  • In a mixing bowl, combine the two types of flour and the salt. Stir in the Aix-en-Provence olive oil (PDO) and then 150g of hot water (from the tap). Knead the mixture until you have a smooth dough. Cut the dough into 8 equal-sized pieces, shape them into balls and

  • Roll out thinly into a circle on a floured work surface. Heat a lightly oiled non-stick frying pan and cook each pancake for 1 minute on each side. Set aside under a tea towel (to prevent them from going stiff).

  • Drain the red beans. Peel and finely chop the onion. Wash and peel the carrots, then dice them into small cubes. Fry the onion in a frying pan with 1 tablespoon of olive oil, then add the carrots and fry for 5 minutes. Add the red kidney beans, season with salt and pepper, and cook for a further 5 minutes.

  • Warm the tortillas. Peel the avocado and slice it into strips. Assemble the burritos: spread the beans and carrots over the bottom third of a tortilla, leaving space at the bottom and on the sides so you can roll it up. Top with the chicken pieces, cheese and avocado. Roll up the burritos by folding the bottom edge of the tortilla over the filling, then folding in each side.

Astuce

Choose an olive oil from Aix-en-Provence, PDO (intense flavour), for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts, hazelnuts and red berries.
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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