Ingredients

• 1-2 pieces tandoori chicken (see notes for quantity details)

• 1/2 cup+ shredded Mexican blend cheese

• 1 large tortilla

• Rice

• Refried beans

• Guac (optional)

• Sour Cream (optional)

Recipe

• Heat the tortilla in a large pan over low-medium heat, flip after a few seconds and put shredded cheese. Get the other ingredients ready while the cheese melts

• Layer beans, rice, then chicken in a stubby line. Top with other optional fillings and wrap.

• Briefly toast on the seam side, then on the other side.

• Wrap in aluminum foil & serve

Notes

• For wrapping instruction, see this video: https://www.youtube.com/watch?v=osv72OeCpR0

• Overall this is my favorite recipe I’ve made with Tandoori chicken leftovers. If the chicken is leftover (and cold), I’d recommend rewarming it on a pan with a tiny bit of butter or oil.

• I like this recipe to target a mission-style burrito, ie: be quite meat heavy. So I go with ~a couple spoonfuls of rice and beans, and quite a lot of cheese & meat.

• For meat, I found myself using about 1.5 thigh fillets, which corresponded to ~0.45 lbs of uncooked chicken. I think somewhere in the 0.35-0.5 lbs of meat per burrito range is probably the sweet spot - you should struggle to pack it!

• I also made a mistake of putting too little cheese & too late the first time I made it, making it feel more like a Chipotle burrito than a mission style burrito, I think putting the cheese on first is crucial!

• I’ve not made it with guac & sour cream yet - I think that’d go really well.