- 25 min
Allergens: Dairy, Gluten, Wheat
Cook the rice
Bring 1 cup of water (double for 4 ppl.) and rice to a boil in a pot over high heat. Once boiling, reduce heat to low and cover. Cook 15-20 min or until the water is absorbed, then remove from heat and let the rice stand covered for 5 min. Fluff lightly with a fork.
Prepare the ingredients Slice the red onion.
Chop parsley and cilantro.
Juice half the lime and quarter the other half.
Cook the chicken
In a pan over medium-high heat, heat 1 Tbsp of olive oil (double for 4 ppl.), add chicken and zapata spices and mix well. Add red onion (set aside a few pieces for the salad) and cook until tender and meat is cooked, about 5-7 minutes. Add salt and pepper.
Make the salad
Mix cilantro, parsley, lime juice, the red onion that was set aside and the cranberries.
Add salt and pepper to taste.
In a small bowl, mash avocado with a fork.
Take a tortilla and spread chicken mixture in the middle. Add rice, cheese and avocado. Fold two opposite sides, and roll to close the burrito.
Grill and serve
Wipe the pan and reuse to fry the burritos about 2 minutes on each side, until a bit golden.
Be careful not to burn them!
Serve with sour cream and salad.