Pulled Chicken Burritos

Pulled Chicken Burritos
Prep time 15 mins
10 minutes
Feeds 4 - 6
You will need:
  • 1 tablespoon olive oil
  • 1 medium red onion, sliced
  • 2 teaspoons F. Whitlock and Sons Smoky Manuka Style Rub
  • 1 x 400g can diced tomatoes
  • 1 hot cooked chicken, meat removed from bones & shredded
  • 12 medium tortillas
  • 1 x 300g can refried kidney beans
  • 1 avocado, deseeded and mashed with lemon juice
  • 1 cup grated cheddar cheese
  • 1/2 small lettuce, shredded
  • 2 tomatoes, diced
  • Coriander sprigs
Get down to business:
  1. Heat the olive oil in a frying pan over medium heat. Add the onion and cook for 2-3 minutes, frequently stirring, until soft.
  2. Stir in the F. Whitlock and Sons Mexican Style Chilli Rub, diced tomatoes and 1 cup water. Simmer uncovered for 3 to 5 minutes or until the mixture is thickened. Add the shredded chicken meat and cook until heated through.
  3. Heat the tortillas following the packet instructions. Warm the refried beans in the microwave.
  4. Spread the warmed refried beans and mashed avocado into the centre of each warmed tortilla. Top with chicken mixture, cheese, shredded lettuce, tomato and coriander sprigs. Fold and secure with a toothpick.
  5. TIP – use the chicken mixture as a filling for enchiladas. Fill tortillas with chicken mixture, roll up and place into an oven proof dish. Top with extra grated cheese, then cook at 180C for 20 minutes, until golden brown. Serve with the mashed avocado, lettuce, tomato and sour cream.

Made with

Mexican Style Chilli Rub

Mexican Style Chilli Rub

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