Chipotle chicken burritos

Bring some of the spice of Mexico to your weeknight dinners with this easy grilled chicken burritos, complete with corn cobs and a homemade mayo.

Chipotle chicken burritos Credit: Smith Street Books

• serves

  4

• prep

  25 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 500 g (1 lb 2 oz) chicken tenderloins, trimmed
• 2 corn cobs
• 4 burrito tortillas
• 400 g (14 oz) tinned black beans, rinsed and drained
• ½ iceberg lettuce, shredded
• ½ cup coriander (cilantro) leaves

Chipotle marinade

• 1 tbsp chipotle chillies in adobo sauce, chopped
• 2 tbsp honey
• 3 garlic cloves, crushed
• 2 tsp sea salt

Fresh tomato salsa

• 3 ripe tomatoes, diced
• ½ red onion, finely diced
• 1 fresh jalapeño chilli, finely chopped
• ¼ cup coriander (cilantro) leaves, chopped
• 1 avocado, diced
• ½ tsp salt
• juice of ½ lime

Chipotle aioli (see Note)

• 2 egg yolks, at room temperature
• ¼ tsp sea salt flakes
• juice of ½ lemon
• 1 small garlic clove, crushed
• 2 tbsp chipotle chillies in adobo sauce, chopped
• 250 ml (8½ fl oz/1 cup) mild flavoured olive oil

Marinating time: 1 hour

Instructions

To make the marinade, combine the ingredients in a medium-sized bowl. Add the chicken, and mix to coat well. Cover with plastic wrap and refrigerate for 1 hour.

To make the salsa, combine the tomato, onion, chilli, coriander and avocado in a medium-sized bowl. Add the salt and lime juice and mix well.

To make the aioli, place the egg yolks, salt, lemon juice, garlic and chipotle into a small food processor. Process on low and add the oil in a thin, steady stream until incorporated.

Preheat a barbecue grill to high and lightly grease with oil.

Grill the corn, turning occasionally, for about 8–10 minutes until well blackened all over. Remove and set aside to cool. Remove the kernels from the cobs using a sharp knife.

Reduce the grill heat to medium. Cook the chicken for about 10 minutes or until cooked through, turning every 3 minutes. The honey will make the chicken more likely to burn, so frequent turning is important.

To assemble the burritos, first warm the tortillas for 5–10 seconds on the grill. Top each burrito with chicken, salsa, corn, beans, lettuce and coriander, and then drizzle with the chipotle aioli. (The key to wrapping a burrito is to not overfill, so make sure no more than a third of the tortilla is covered.) Fold in both sides, and then roll the tortilla to contain the filling.

Note

• The aioli recipe makes about 375 ml (12½ fl oz/1½ cups). Any remaining aioli can be used on burgers or as a dip. It will keep in an airtight container in the fridge for up to 1 week.

Recipe from Feed The Man Meat (Smith Street Books).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.