BBQ Chicken Burrito Bowl
A great way to use up leftover chicken. Shred the meat with your hands, toss with bbq sauce and fry in a hot saucepan for crispy caramelised edges. Serve with all your favourite Mexican bits!
Ingredients
Dressing
Directions
- 1
Mix together the chicken, smoked paprika and bbq sauce, add a little oil on a pan and fry on a high heat until the edges of the chicken are caramelised stirring occasionally. Careful not to over stir or the chicken could go mushy. Squeeze over the juice of 1/2 lime and stir through.
- 2
Make the salsa by dicing the cherry tomatoes, spring onion and coriander, toss together in a bowl with a drizzle of olive oil, a squeeze of like and some salt.
- 3
Char the edges of the corn in a saucepan with a little oil and slice off the cob.
- 4
Blitz together the dressing ingredients.
- 5
Assemble the bowls with a bed of the rice, spoon over the chicken, salsa, avocado, scatter over some corn, extra coriander, some fried red chilli, drizzle over plenty of the dressing and serve with some extra sour cream and a lime wedge.
