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PrintCHICKEN BURRITO
Makes :
12
Preparation Time :
Cooking Time :
Preparation Method :
- Sift the flour and salt into a large bowl. Rub in the lard or vegetable fat with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add warm water and mix to a soft dough. Knead lightly, form into a ball, cover with a cloth and leave to rest for 15 minutes.
- Divide the dough into 12 portions and shape into balls. Roll out each ball of dough on a lightly floured board to a circle.
- Heat a griddle or non-stick frying pan over a medium heat. Cook the tortillas one at a time, for 3 minutes each side until lightly browned.
- Place 1 tablespoon chicken in the centre of a tortilla with a little lettuce and salsa. Fold in 2 sides to create a roll.
- Fold in the ends to make a parcel. Place, flap side down, on a plate. Serve with the remaining salsa.
INGREDIENTS
- 250 grams plain flour
- Salt to taste
- 2 tablespoon lard
- 150 ml warm water
- 5 cooked chicken breasts, shredded
- 1 crisp lettuce, finely shredded
- 300 grams fresh tomato salsa
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