Chicken Burrito With An AMAZING Sauce. Will You Try It?

Chicken Burrito With An AMAZING Sauce. Will You Try It?

i made a sauce yesterday called an algerian sauce which is made with harissa which is a hot chili pepper paste and i mixed it with some mayo and some other ingredients and it sort of resembles a thousand island dressing but it’s got some heat in it and lots of flavor i put this sauce in a burrito with some grilled chicken breast some cheese some french fries pretty different right and some chopped romaine lettuce and tomato i grilled it up on the stove and the flavor was incredible you’re going to love it i’m even going to make a quesadilla real quick to show you how we do that i’m rockin robin and i’m going to show you how to make this great recipe right after my chef joke okay so we’re going to start off here with chef junk number one and we’ll have number two a little bit later in the video all right so why was the burrito fed up with its fillings because they wouldn’t remain calm we are gonna start off here with our sauce we got to get that algerian sauce going so i have in my bowl here a half a cup of avocado mayonnaise and to that we’re going to add some tomato paste concentrate you could use ketchup if you wanted to but this is a little bit better in terms of the flavor so we’re gonna add a couple of tablespoons of this you can get the written recipe below in the description of the video we’re gonna add about that much i’m using a little bit of whole fat yogurt here this is nancy’s probiotic 100 grass fed so we’re going to add some of that in there this is a vanilla flavored so it has a little bit of sweetness to it but not too much now this is the real important ingredient here this is the harissa hot chili pepper paste you can find it in some stores trader joe’s has it which was a nice surprise to me and with this you can play around with it the heat a nice medium amount of heat is two teaspoons of this particular brand i would mix it up and then taste it and see if you want to add more or not and if you’re really a wimp you could always start with one teaspoon and build your way up so i’m going to give that a stir now remember i was telling you this kind of looks like thousand island dressing well here it is it kind of does look like that but it’s a little bit different okay now i’m going to add some ground cumin i like to just kind of spread it around so it’s not in one big clump in one spot makes it harder to mix in and one half teaspoon of garlic powder i’m going to add just a pinch of salt and i’m going to give that a stir now i have some minced onion here that i chopped up very fine i like it super fine dice because that way it gets all over and you don’t have big chunks of onion and the flavor is just a little more mellow and just a little bit better i think so it’s really important to cut it nice and small so so i’m going to add a couple of tablespoons of that in there and we’ll give that a little stir we’re not done yet we’ve got more stuff to do so i’ve got a lemon out of my garden so it is organic and i’m going to zest this lemon right into this sauce those oils really make some nice flavor and then we’re going to add a little bit of the juice as well you don’t want to go too deep on this you just want to hit it once and not go into the white part of the lemon because it’s bitter cut off a little bit of the lemon and squeeze in you know a couple teaspoons of the juice and that is it we’re going to put this in the refrigerator and i’m just going to keep it nice and chilled it’ll thicken up a little bit more which will be good because i like it nice and thick cover it and refrigerate now that we have the sauce made we’re going to just prep up our tomato and the lettuce i already bought and it’s already cut up this is romaine lettuce i like to use romaine because it’s nice and crispy so you want something with a little body that’s going to hold up because we’re putting it in the burrito and we don’t want it to get all mushy i’ve got a tomato here i’m using roma tomatoes just because they they’re less juicy and they’re more meaty so i’m taking out the little stem there and then i’m just going to cut this into bite-size pieces i’ll slice it one way and then we’ll turn the tomato and cut it the other way to get some nice chunks so now we’re ready to start cooking up our french fries i’m using frozen here and what you want to look for is basically the oil they’re using in it you want to go for avocado or olive oil unfortunately these have soybean oil but that was all i could find at the time so we’re going to pour them out onto a baking sheet and cook them as per the directions on the package and you want to make sure they’re in a single layer so that they crisp up nicely so we’ll place these in a 450 degree fahrenheit oven for about 15 minutes so here’s our french fries all nice and golden brown that was easy peasy i’ll set these aside until we’re ready to use them it must be time for chef joke number two now why can’t breakfast burritos do an all-nighter because they get exhausted now we’re going to start on our chicken here i have some thinly sliced chicken breast just to make it quicker and easier but you can see here the unevenness in the thickness so i’m going to still have to pan this out pounding the breast thin like this is going to speed up the cooking and make it cook evenly then we want to season these up simply by just adding a little bit of salt paprika and garlic powder and make sure that you season both sides [Music] and now we’re ready to cook these up okay so i have a frying pan here over medium high heat and we’ll add a little bit of olive oil to the pan once that oil gets hot and you can tell because it starts to shimmer a little bit and gets very liquidy okay it coats the pan easily and i can feel the heat coming off of it so we’re going to place our chicken breast in the pan gently and we’re not going to move it we’re just going to let it sit there that’s so that it can sear up and we don’t disturb that sear because these are pounded so thinly they’re gonna cook up quick i’m guessing about three minutes per side i have a plate over here so that when they’re done they go onto a clean plate don’t put them back on your cutting board because that’s got raw chicken on it and you don’t want to get sick so after about three minutes here you can see how the it’s getting white up the side of the chicken that’s when you know it’s about time to turn it over we’re gonna let this go another probably three minutes or so and then we’ll check it with our instant read thermometer so place your thermometer right in the middle of the chicken breast and look for a temperature between 160 to 165 degrees fahrenheit what i do is i typically pull it off at about 163 what you don’t want to do is dry it out now after this pan cools a bit i’m gonna take my paper towel and just wipe out some of the excess grease and and a little bit of fondants in there because i’m going to use the same pan to grill up the burrito once it’s all put together now that the chicken is done and before we cut it up you want to heat up your tortillas now i have these really large mission flour tortillas here and these are not the biggest that they come but they’re the biggest that fit into my tortilla warmer so here’s your tip you’ve got to heat up your tortillas before you try to fill them and roll them because if you don’t they’re going to crack and stuff’s going to fall out and you’re not going to be happy so heat them up the best way i have found is a tortilla warmer like this one you put them inside and you can put several in there pop it in the microwave for 30 to 45 seconds and they stay nice warm and pliable and you can work with them really easily so i’m going to heat this up now for about 30 seconds all right check it out this thing is nice and hot you can see the steam coming out of it that tortilla is nice and soft i’m going to leave it in there until we’re ready to roll our burrito so now it’s time to cut up the chicken you want to make some nice thin slices and then cut it in the other direction so the pieces are bite-sized what you want to do is have a piece of chicken in every bite of your burrito i’ve got my nice hot tortilla here and we’ll put some sauce on there now you want to put it right in the middle i want to be generous don’t go all the way to the end because we’re going to be folding those ends in so just like that and we’ll take our chicken and sprinkle it all the way across so you get a piece in every bite next i’m adding some monterey jack cheese you could use shredded which might be easier but this is all i had next goes those beautiful french fries make sure you get some of those all across your burrito and then you want to come back in with a little drizzle of some more of that sauce and we’re going to finish this off with a little bit of romaine lettuce chopped up tomato and some chopped parsley now to roll this up just fold in the sides and roll the top over and then tuck it under okay i’ve got my same frying pan here that i cleaned out and i’m gonna put some butter in the bottom of the pan because the butter just makes it brown up so nicely and makes it really delicious i’m gonna carefully bring my burrito over to the pan and set it in now you need to put a lid on this so that it’ll really heat through it’ll heat everything up really good and it’ll melt that cheese so i have it on medium low to low temperature after three to five minutes go ahead and check your burrito what you’re looking for is this nice golden brown exterior place the lid back on top and cook it for another three to five minutes or until it’s nice and golden brown so remember how i told you we were going to make a quesadilla out of this well let’s get started with that it’s essentially the same thing only i’m using siete’s almond flour tortillas this makes it gluten-free so we spread that sauce but not all the way out to the edges of the tortilla so it doesn’t leak out add the grilled chicken pieces next is the monterey jack cheese and the french fries we’re going to add our lettuce and tomato and then we’re going to change it a little different and add cheese on top so that the top tortilla will stick so i like to place a little oil in a small frying pan over medium high heat and we’ll place the quesadilla right in there and i’m gonna place a lid on this as well to keep the heat in and melt that cheese after about five minutes you’re going to want to check your quesadillas see if it’s golden brown and then flip it over now to serve up our burrito i’m just going to cut this in half for you so you can see the inside and here’s that quesadilla we just cooked speaking of breakfast burritos you’re going to want to try my breakfast burrito that i have i’ll put a link right here for you on the screen click it go check it out make that burrito you are gonna love it thank you so much for watching today if you enjoyed today’s video hit the like button to let me know and leave me a comment i love to hear from you guys alright if you haven’t subscribed yet hit the hit the subscribe button and the notification bell and that tells you when my new videos come out every week so thanks again we’ll see you back here next week for another rockin recipe

Chicken burritos are a staple in my house and this one takes it over the top with this Algerian sauce. It’s got some tang and as much heat as you want. It makes this burrito a winner.
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French Burrito Recipe
Ingredients:
2 Chicken breast, butterflied and pounded ¼ to ½ inch thick
Garlic powder
Salt
paprika
1 package of frozen shoestring potatoes, preferably made with olive or avocado oil
Grated monterey Jack cheese
1 package of shredded cabbage
3 cups chopped romaine lettuce, iceberg can be used also
2 tomatoes, chopped
1/3 cup chopped parsley

Algerian Sauce
Ingredients:
½ cup avocado mayonnaise
2 Tbsp. tomato paste
2 Tbsp. organic yogurt, plain or vanilla will work
2tsp. To 2 Tbsp. Harrisa paste
Pinch of salt
1 lemon zested
1 Tbsp. lemon juice
2 Tbsp. minced onion
½ tsp. Ground cumin
½ tsp. Garlic powder

Directions:
Start by mixing the Algerian sauce first. Place all the ingredients for it into a medium sized bowl and stir to combine. Set aside.

Cook the frozen french fries according to package directions and set aside.

Take out the chicken breast and butterfly it if it’s thick (more than 1 inch thick). I used thinly sliced breasts. Pound the breast until they are uniform in thickness as much as possible. Season lightly with salt, garlic powder, and paprika on both sides.

Preheat a large skillet over medium heat and pour a 1 to 2 tsp. Of olive oil inside the pan. Swirl the oil and once it is hot, lay in the breast. Don’t move them or touch them. After about 3 minutes you will notice the color change on the sides of the chicken. Lift up a breast and look for that golden brown color. Turn the breasts over and cook for an additional 3 minutes or until the internal temperature is between 160 to 165 degrees F. Don’t over cook these or they will dry out. Set these on a plate and keep warm. Slice the breast into small chunks.

Warm some flour tortillas in a tortilla warmer or on a dry frying pan. It is much better to make burritos with warm soft, pliable tortillas than to use cold ones that break and tear.

When ready to assemble, take out a warm flour tortilla and add a bit of algerian sauce on the middle of the tortilla. Add some sliced chicken breast across the tortilla and then add some french fries. You want a little of everything in every bit so distribute evenly!

Top the fries with the Monterey Jack cheese and then drizzle a little more sauce on top. Finish with the romaine lettuce, chopped tomato, and parsley and roll er up. Fold in the sides first and then roll and tuck the end closest to you.

In the same frying pan you used for the chicken, wipe out the pan with a paper towel. No need to wash it. Put the temperature on low and add a couple of teaspoons to the pan. Once it melts, add the burrito, seam side down. Cover and cook for about 5 minutes. Adjust your heat if needed, either up or down. Turn the burrito over carefully with a spatula and tongs. Cook the second side for another 5 minutes covered or until it is golden brown. Serve it right side up and enjoy!

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