Chicken burrito

Ingredients

• 10flour tortillas
• 500 gchicken thighs
• to tastesalt
• to tasteextra-virgin olive oil
• ½onion
• 1leek (white part)
• ½red pepper
• ½green pepper
• 1carrot
• 200 ghomemade fried tomato
• 200 mlPedro Ximénez sweet wine
• to tastewhite pepper

Instructions

1. 1

   Soften the leek

   Cut the leek into thin strips. Heat extra-virgin olive oil in a frying pan over a medium heat and sauté the leek.

2. 2

   Cook the onion

   Thinly slice the onion, add it to the pan and cook until translucent.

3. 3

   Add the peppers

   Cut the red and green peppers into thin strips, add them to the pan and cook until softened.

4. 4

   Add the vegetables

   Finely chop the garlic, peel and cut the carrot into thin strips, then add both to the pan. Cook until the vegetables are tender.

5. 5

   Cook the chicken

   Cut the chicken thighs into thin strips and season with salt and white pepper. Add to the pan with the vegetables and cook until the chicken is done.

6. 6

   Stir in tomato

   Add the homemade fried tomato and mix it thoroughly with the chicken and vegetables.

7. 7

   Reduce the sauce

   Pour in the Pedro Ximénez, stir and cook over a medium-high heat until the sauce has reduced and thickened. Take the pan off the heat and leave the filling to cool.

8. 8

   Wrap the burritos

   Lay a flour tortilla on a sheet of aluminium foil and place a portion of filling in the centre. Roll it into a burrito and wrap it in the foil to hold its shape.

9. 9

   Toast and serve

   Heat a frying pan over a medium-high heat. Toast the foil-wrapped burritos for 1–1.5 minutes on each side, then serve hot.

What is a chicken burrito?

A burrito is a Mexican-style dish made by rolling a filling inside a flour tortilla. Chicken and vegetables make this version savoury and substantial, while the sweet wine gives its sauce a distinctive note.

This recipe combines that familiar wrap with Pedro Ximénez, a sweet Spanish wine. The tomato helps bind the filling, and reducing the wine gives it a thicker consistency before wrapping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 25g protein, 40g carbs, 20g fat.

The tortillas and vegetables supply most of the carbohydrates, while the chicken provides much of the protein. Olive oil and the chicken thighs contribute fat, and the tomato and sweet wine add further energy to the filling. Serve with a generous salad or fresh vegetables for a contrasting side.

Build flavour in the pan

Leek first: starting it over a medium heat gives it time to soften without rushing. Add the onion next and cook until translucent before moving on.

Peppers and carrot: cut the vegetables into thin strips so they soften in the pan and sit neatly in the wrap. The method also calls for finely chopped garlic, although it is not listed among the ingredients provided.

Cook the chicken evenly

Thin strips: cutting the chicken thighs evenly helps them cook at a similar rate. Season them with salt and white pepper before adding them to the vegetables.

Doneness: cook the chicken until it is done before stirring in the tomato. Avoid relying on the later sauce reduction to finish undercooked chicken.

Reduce the sweet sauce

Tomato first: mix the homemade fried tomato through the chicken and vegetables so the filling is evenly coated. Then add the Pedro Ximénez and stir.

Thickened filling: cook over a medium-high heat until the sauce has reduced and thickened. Let the filling cool before wrapping, so it is easier to handle and less likely to make the tortillas soggy.

Roll and toast neatly

Fill modestly: place a portion in the centre of each tortilla, leaving room at the edges to roll it closed. The recipe uses 10 tortillas for four servings, so the wraps can be smaller or the filling divided to suit.

Foil wrap: use aluminium foil to hold each burrito’s shape while toasting. Toast for 1–1.5 minutes per side over a medium-high heat, then serve hot.

What to serve alongside

Fresh contrast: serve with a crisp green salad or sliced fresh vegetables to balance the warm, saucy filling. Keep any dressing light so it does not compete with the sweet wine in the sauce.

For a fuller meal, add a simple side of beans or rice. Since the burritos are already filling, a modest side portion is usually enough.

Recipe notes & tips

• Slice the vegetables and chicken to a similar thickness for more even cooking.
• Use medium heat for the leek and onion so they soften without browning too quickly.
• Let the filling cool before adding it to the tortillas.
• Keep the filling centred and avoid overfilling so the tortillas roll closed securely.
• Toast the foil-wrapped burritos for 1–1.5 minutes on each side as directed.

Variations

• Fresh herbs: add chopped coriander to the filling after it has cooled slightly.
• Extra heat: include sliced fresh chilli with the peppers.
• Bean addition: mix in cooked beans for a more substantial filling.
• Cheesy finish: add grated cheese to the filling before rolling.
• Citrus note: serve with lime wedges for a fresh, tangy contrast.

Common mistakes to avoid

• Crowded pan: cook the filling in batches if it will not fit comfortably, so the ingredients can soften and cook evenly.
• Thick vegetable pieces: cut the vegetables into thin strips as directed so they become tender in time.
• Undercooked chicken: cook the chicken through before adding the tomato and wine.
• Watery filling: continue reducing the sauce until it thickens before taking the pan off the heat.
• Overfilled tortillas: use a manageable portion in the centre so each burrito can be rolled closed.

How to store

Keep leftover filling in a covered container in the fridge and use within 3 days. Reheat it thoroughly in a pan, then wrap and toast the burritos just before serving; assembled burritos can also be reheated in a pan while wrapped in foil.

Frequently asked questions