Peri Chicken Burrito Bowls with Garlic Butter Chilli Jam Dippers
Dive into a flavor-packed fiesta with our Peri Chicken Burrito Bowls, where succulent peri-seasoned chicken meets a vibrant medley of fresh toppings. Paired with irresistible garlic butter chili jam dippers, this dish elevates your meal to a whole new level of deliciousness. Get ready to indulge in a bowl of goodness that’s as fun to eat as it is to make!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(7)
- ½ cucumber, sliced into half moons
- 2 tbsp chopped fresh parsley (30 ml)
- 1 tsp chopped fresh parsley (5 ml)
- 1 tsp chopped garlic (5 ml)
- 2 tbsp pickled red onion (30 ml)
- 2 handfuls shredded lettuce
- 2 medium tomatoes, sliced
🥩Meat & Seafood(1)
- 250g chicken breast, diced (0.55 lbs)
🥛Dairy & Eggs(2)
- 10g light butter, melted (0.7 tbsp)
- 50g grated mozzarella (1.76 oz)
🫙Pantry Staples(2)
- 250g microwave Mexican-style rice (8.82 oz)
- 2 mini tortilla wraps
🧂Spices & Seasonings(5)
- Black pepper
- 1 tsp peri-peri seasoning (5 ml)
- Salt & black pepper
- Pinch of sea salt
- 1 tsp smoked paprika (optional) (5 ml)optional
🍯Sauces & Condiments(1)
- 1 tbsp red wine vinegar (15 ml)
📦Other(4)
- 80g cherry tomatoes, halved (2.82 oz)
- 1½ tbsp peri-peri sauce, divided (22.5 ml)
- 20g Perinaise (0.71 oz)
- 25g sweet chilli jam (0.88 oz)
👨🍳 Instructions
- 1
Add the chicken to a bowl with the seasonings listed and 1 tbsp of the peri sauce. Mix well until evenly coated, then leave to marinate.
- 2
Combine all of the tomato salad ingredients in a bowl. Place in the fridge until ready to serve.
- 3
Fry the chicken until lightly charred and cooked through. Remove from heat and toss through the remaining ½ tbsp peri peri sauce.
- 4
Cook the rice according to the packet instructions.
- 5
Spread the jam over one half of each tortilla and scatter over the mozzarella. Fold over to create two half moons, then cook in a dry frying pan for a couple of mins each side until golden.
- 6
Mix together the butter, chopped garlic and parsley. Brush both sides of the tortilla with the garlic butter, then cook on each side for another 30 seconds. Slice into triangles.
- 7
Divide the rice between two bowls before adding the lettuce, tomato salad, peri chicken, drizzle over the Perinaise and finish with the chopped parsley.
- 8
Serve immediately with the dippers on the side.
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Peri Chicken Burrito Bowls with Garlic Butter Chilli Jam Dippers
Dive into a flavor-packed fiesta with our Peri Chicken Burrito Bowls, where succulent peri-seasoned chicken meets a vibrant medley of fresh toppings. Paired with irresistible garlic butter chili jam dippers, this dish elevates your meal to a whole new level of deliciousness. Get ready to indulge in a bowl of goodness that’s as fun to eat as it is to make!
📝 Ingredients
Serves 2🥬Fresh Produce(7)
- ½ cucumber, sliced into half moons
- 2 tbsp chopped fresh parsley (30 ml)
- 1 tsp chopped fresh parsley (5 ml)
- 1 tsp chopped garlic (5 ml)
- 2 tbsp pickled red onion (30 ml)
- 2 handfuls shredded lettuce
- 2 medium tomatoes, sliced
🥩Meat & Seafood(1)
- 250g chicken breast, diced (0.55 lbs)
🥛Dairy & Eggs(2)
- 10g light butter, melted (0.7 tbsp)
- 50g grated mozzarella (1.76 oz)
🫙Pantry Staples(2)
- 250g microwave Mexican-style rice (8.82 oz)
- 2 mini tortilla wraps
🧂Spices & Seasonings(5)
- Black pepper
- 1 tsp peri-peri seasoning (5 ml)
- Salt & black pepper
- Pinch of sea salt
- 1 tsp smoked paprika (optional) (5 ml)optional
🍯Sauces & Condiments(1)
- 1 tbsp red wine vinegar (15 ml)
📦Other(4)
- 80g cherry tomatoes, halved (2.82 oz)
- 1½ tbsp peri-peri sauce, divided (22.5 ml)
- 20g Perinaise (0.71 oz)
- 25g sweet chilli jam (0.88 oz)
👨🍳 Instructions
- 1
Add the chicken to a bowl with the seasonings listed and 1 tbsp of the peri sauce. Mix well until evenly coated, then leave to marinate.
- 2
Combine all of the tomato salad ingredients in a bowl. Place in the fridge until ready to serve.
- 3
Fry the chicken until lightly charred and cooked through. Remove from heat and toss through the remaining ½ tbsp peri peri sauce.
- 4
Cook the rice according to the packet instructions.
- 5
Spread the jam over one half of each tortilla and scatter over the mozzarella. Fold over to create two half moons, then cook in a dry frying pan for a couple of mins each side until golden.
- 6
Mix together the butter, chopped garlic and parsley. Brush both sides of the tortilla with the garlic butter, then cook on each side for another 30 seconds. Slice into triangles.
- 7
Divide the rice between two bowls before adding the lettuce, tomato salad, peri chicken, drizzle over the Perinaise and finish with the chopped parsley.
- 8
Serve immediately with the dippers on the side.