Homemade chicken burritos with roti

I was really craving burritos for dinner, but we didn’t have any tortillas so we decided to try and use roti instead. The rotis were delicious (as always), and worked almost as well as normal tortillas. So here’s a recipe for my favourite homemade burritos with roti.

So first up is the roti. Mix the flour, ghee (if you’re using it), and one cup of the water together. If it’s still a bit to dry to form into a decent dough add the rest of the water. Once all the hot water is mixed in tip the dough onto a floured work surface and knead it until everything is well combined. Be careful it might still be hot in places. Once it’s all nicely combine you break it up and roll it into little balls. If you’re making roti for eating with curry make the balls about the size of a golf ball. We were making them to use like tortillas so the balls were about twice the size. Roll each of the little balls out until they are a few millimeters thick.

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If you used ghee in the recipe you don’t need to oil the frying pan when you cook the roti. Make sure your pan is nice and hot before you start cooking the roti. If you didn’t use ghee heat up some olive oil in the pan before you cook the roti. In a hot frying pan about thirty seconds on each side should be fine. You want the roti to be slightly brown and a little bit puffy.

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Now that your roti are done you can start on the rice and the rest of the burrito filling. For burrito I always like to make coriander and lime rice. So put some rice on however you normally cook rice. We use the absorption method but whatever you normally do is fine. Leave the rice to do its thing and start on the burrito filling. My burrito filling is inspired by this one. Start by browning the onion in a frying pan. When the onion has gone soft add the garlic and the chicken. Once the chicken is slightly browned add all the spices (chilli paste, paprika, cumin, black pepper, cayenne pepper, ground cloves, ground nutmeg) except for the fresh coriander. Toss the chicken in the spices until it’s mostly covered then add the corn, capsicum, banana pepper, black beans and diced tomatoes. Stir it all together then adjust the heat so the mixture is simmering.

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While the filling is simmering it’s time to finish off the rice. By now it should be done cooking. Add the lime juice and the coriander and stir them through the rice. Put the lid back on and let the flavours steam through the rice while you finish the filling.

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The veggies should be soft by now so stir through the fresh coriander and your filling is done. Now it’s time to build your burritos. Put a decent spoonful of rice onto a roti and top it with some filling, and maybe some homemade guacamole. Then you just roll it up like a burrito and you’ve got yourself a delicious homemade burrito.

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I put too much filling in mine, so it was a bit messy to eat. Still yummy though.

Ingredients

Roti

  • 3 cups of flour
  • 1-1/4 cups of boiling hot water
  • 1-2 tbsp of ghee (optional)

Rice

  • 1 cup of rice
  • 2 cups of boiling water
  • 2 tbsp of lime juice
  • 1-2 tbsp of chopped fresh coriander.

Filling

Method

  1. Mix the flour, ghee, and one cup of the water together. If it’s still a bit to dry to form into a decent dough add the rest of the water. Once all the hot water is mixed in tip the dough onto a floured work surface and knead it until everything is well combined.
  2. Break the dough up and roll it into little balls. If you’re making roti for eating with curry make the balls about the size of a golf ball. We were making them to use like tortillas so the balls were about twice the size.
  3. Roll each of the little balls out until they are a few millimeters thick.
  4. Make sure your pan is nice and hot before you start cooking the roti. If you used ghee in the recipe you don’t need to oil the frying pan when you cook the roti. If you didn’t use ghee heat up some olive oil in the pan. About thirty seconds on each side should be fine. You want the roti to be slightly brown and a little bit puffy. Set aside while you make the filling and rice.
  5. Cook the rice using your preferred method (We use the absorption method). While the rice is cooking start the filling.
  6. Brown the onion in a frying pan. When the onion has gone soft add the garlic and the chicken. Once the chicken is slightly browned add all the spices (chilli paste, paprika, cumin, black pepper, cayenne pepper, ground cloves, ground nutmeg) except for the fresh coriander.
  7. Toss the chicken in the spices until it’s mostly covered then add the corn, capsicum, banana pepper, black beans and diced tomatoes. Stir it all together then adjust the heat so the mixture is simmering.
  8.  By now the rice should be done cooking. Add the lime juice and the coriander and stir them through the rice. Put the lid back on and let the flavours steam through the rice while you finish the filling.
  9. Check to see if the veggies are soft yet. If they are stir through the fresh coriander.
  10. Build your burritos. Put a decent spoonful of rice onto a roti and top it with some filling, and maybe some homemade guacamole. Then you just roll it up like a burrito and you’ve got yourself a delicious homemade burrito.

 

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