Servings: 4
Preparation: 20 minutes
Cooking time: 15 minutes
Ingredients
- 3 chicken breasts, cubed
- 2 cloves garlic, finely chopped
- 60 ml (4 tbsp) olive oil
- 30 ml (2 tbsp) honey
- 5 ml (1 tsp) Provençal herb mix
- 1 onion, chopped
- 1 green pepper, cut into strips
- 1 red pepper, cut into strips
- 2 limes, juice
- 15 ml (1 tbsp) ground paprika
- 15 ml (1 tbsp) ground coriander seeds
- 15 ml (1 tbsp) ground cumin seeds
- 125 ml (1/2 cup) sour cream
- 45 ml (3 tbsp) fresh coriander leaves, chopped
- 4 large wheat or corn tortillas (8 to 10 inches)
- 500 ml (2 cups) cooked rice (jasmine or other)
- 125 ml (1/2 cup) shredded lettuce
- Hot sauce, to taste
- Salt and pepper, to taste
Preparation
- In a bowl, combine the chicken cubes, garlic, 30 ml (2 tbsp) of olive oil, honey, and herbes de Provence. Let marinate for at least 15 minutes.
- Meanwhile, in a hot pan, sauté the onion and peppers in the remaining oil until tender.
- Add the marinated chicken and cook until golden brown.
- Add lime juice, paprika, ground coriander and cumin, salt and pepper and mix.
- In a bowl, mix the sour cream and fresh cilantro.
- In the center of each tortilla, spread the rice, chicken and vegetable mixture, lettuce, sour cream and cilantro mixture, hot sauce, and roll tightly.
- Serve the burritos immediately or grill them for a few minutes in a pan for a crispy texture.
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