Chicken Burritos

Directions

1. 1

   Preheat your Blackstone griddle to medium-high heat and lightly coat with cooking oil.

2. 2

   Add the chicken and season with Mexican-style seasoning. Squeeze some lime juice over the chicken and cook for 8–10 minutes, or until browned and cooked through.

3. 3

   While the chicken cooks, warm the refried beans in a small griddle-safe pan or on a separate section of the griddle.

4. 4

   Add a little oil to the griddle, then add the rice with a splash of water. Cover with a cloche and cook, stirring occasionally, until heated through.

5. 5

   Combine the cherry tomatoes, coriander, red onion, a squeeze of lime juice, and a little of the remaining seasoning to make a quick pico de gallo. Add chopped chillies for extra heat, if desired.

6. 6

   Warm the tortillas on the griddle for 20–30 seconds per side with a small splash of water until soft and pliable.

7. 7

   Spread the refried beans down the centre of each tortilla. Top with rice, chicken, cheese, pico de gallo, crushed tortilla chips, and hot sauce.

8. 8

   Fold in the sides of each tortilla, then tightly roll into a burrito. Wrap in foil briefly to allow the flavours to come together, if desired.

9. 9

   Serve immediately, or place the burritos seam-side down on the griddle for 1–2 minutes to lightly toast the outside before serving.