Tandoori Chicken Burrito

This recipe uses my Tandoori Chicken recipe as a starting point.

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

  • 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.
 

Tandoori Chicken Burrito

This recipe uses my Tandoori Chicken recipe as a starting point.

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

  • 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.