Low GI Pulled Chicken Burrito
> 1 Hour
Serves 6
Low GI Pulled Chicken Burrito
Method
Preheat oven to 150C. Heat oil over medium heat in a flameproof casserole dish. Add onion and cook for 5 minutes or until soft. Add chicken and cook stirring until browned. Add garlic, coriander, cumin, paprika, chilli powder and oregano and cook, stirring for 1 minute. Add red wine vinegar, maple syrup, canned tomatoes and tomato paste. Simmer for 5 minutes. Cover and bake for 1 hour and 20 minutes. Remove chicken and set aside. Boil liquid for 10 minutes or until thickened. Use 2 forks to shred chicken. Return chicken to pan and stir to combine.
Meanwhile, make corn salsa. Heat a char-grill pan over high heat. Spray corn cobs with olive oil spray. Cook corn cobs, turning regularly for about 15 minutes or until charred. Remove from heat and set aside to cool. Using a sharp knife, remove kernels from cobs and place in a bowl. Add onion, tomato, chilli, lime juice, olive oil and salt. Toss to combine.
Make Mexican rice. To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Add kidney beans, green onions, lime zest and coriander to cooked rice and stir to combine. Season with salt and pepper.
Make guacamole. Place all ingredients in a bowl and mix to combine.
Just before serving, heat tortillas according to packet instructions. Serve tortillas with pulled chicken, Mexican rice, corn salsa and guacamole.
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Low GI Pulled Chicken Burrito
> 1 Hour
Serves 6
N/A
Ingredients
Method
Preheat oven to 150C. Heat oil over medium heat in a flameproof casserole dish. Add onion and cook for 5 minutes or until soft. Add chicken and cook stirring until browned. Add garlic, coriander, cumin, paprika, chilli powder and oregano and cook, stirring for 1 minute. Add red wine vinegar, maple syrup, canned tomatoes and tomato paste. Simmer for 5 minutes. Cover and bake for 1 hour and 20 minutes. Remove chicken and set aside. Boil liquid for 10 minutes or until thickened. Use 2 forks to shred chicken. Return chicken to pan and stir to combine.
Meanwhile, make corn salsa. Heat a char-grill pan over high heat. Spray corn cobs with olive oil spray. Cook corn cobs, turning regularly for about 15 minutes or until charred. Remove from heat and set aside to cool. Using a sharp knife, remove kernels from cobs and place in a bowl. Add onion, tomato, chilli, lime juice, olive oil and salt. Toss to combine.
Make Mexican rice. To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Add kidney beans, green onions, lime zest and coriander to cooked rice and stir to combine. Season with salt and pepper.
Make guacamole. Place all ingredients in a bowl and mix to combine.
Just before serving, heat tortillas according to packet instructions. Serve tortillas with pulled chicken, Mexican rice, corn salsa and guacamole.