Chicken Burrito Recipe


  • low-fat natural yogurt 4 tbsp
  • lemon 1, juiced
  • garlic 2 cloves, roughly chopped
  • ginger a thumb-sized piece, roughly chopped
  • green chilli 1, deseeded and roughly chopped
  • coriander ½ a small bunch, finely chopped, stalks and leaves kept separate
  • skinless chicken breasts 2 large, cut into bite-sized pieces
  • smoked paprika 1½ tsp
  • chilli powder ¾ tsp
  • garam masala ½ tsp
  • onion ½, thinly sliced
  • cherry tomatoes a small handful, sliced
  • Uncle Ben’s Spicy Pilau Rice 250g pouch
  • roti 4, warmed


  • STEP 1Put 1/2 the yogurt, a squeeze of lemon juice, garlic, ginger, green chilli and coriander stalks into a small blender or food processor and whizz until smooth. Tip into a bowl and add the chicken, spices and lots of seasoning, and mix really well. Leave to marinate for 30 minutes. Divide the mixture between 4 metal skewers, leaving gaps between each piece to ensure they get well charred.
  • STEP 2Heat the grill to high. Put the skewers onto a foil-lined baking sheet and grill for 4-5 minutes on each side until charred and cooked through.
  • STEP 3Meanwhile, mix the onion and cherry tomatoes with a good squeeze of lemon juice and some seasoning.
  • STEP 4Mix together the coriander leaves and remaining yogurt in a bowl with a squeeze of lemon juice, a little seasoning and a splash of water to loosen.
  • STEP 5Heat the rice following pack instructions then divide it between the 4 roti. Pile in the onion, tomatoes and chicken, and finish with the coriander yogurt, wrap up and serve.

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