For those of you who follow me on Instagram (@mevsibs), you will have seen a few burrito posts! I apologize for the delay as I did say I would post this recipe a few weeks ago. But it has been pretty hectic with multiple essay deadlines and an exam coming up. Last Saturday I also attended the IBS: the patient’s perspective conference in Sheffield which was organised by the IBS network. Overall it was a good event however I was disappointed by the quality of some of the talks and claims made which are not backed up by sound evidence. Despite this I thoroughly recommend joining the IBS Network for support as you get an I can’t wait card to show in toilet emergencies, access to a helpline, a symptom tracker and more. For more details click here.

Back to the recipe…. I finally had the time to write it up during one of my study breaks as I like to call them, but probably better known as procrastination! Check out the recipe below.

Serves 2

Ingredients

• 1 chicken breast
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• pinch of salt
• 1/2 tbsp garlic infused oil

For the rice:

• 1/2 cup rice
• approx 35g bunch of coriander
• zest of 1 lime

For the guacamole: 

• 1 ripe avocado
• 1 thumb-sized piece of fresh ginger, chopped finely
• 1/8 of a red chilli pepper, chopped finely
• 1/2 a tomato, deseeded and chopped in small chunks
• a handful of chopped fresh coriander
• the juice of 1/2 a lime
• 1 tsp lactose free natural yoghurt for extra creaminess (optional)

For the salsa:

• 1 tomato, chopped and deseeded
• 1/2 a red chilli chopped finely
• 2 spring onions, green tops only, chopped
• drizzle garlic infused oil
• juice of 1/4 lime

Other:

• lettuce
• 2 tbsp lactose free plain yoghurt
• 40g cheddar, grated
• 2 large tortillas – corn or wheat if you have reintroduced it

Method:

For the rice:

1. Cook the rice as per manufacturer’s instructions.
2. While the rice is cooking make the guacamole and salsa.

For the guacamole:

1. Cut the avocado in half, remove the seed and scoop out the flesh.
2. Mash the avocado with a fork.
3. Add the remaining ingredients and mix together.
4. Set aside

For the salsa:

1. Mix all the ingredients together and set aside.

For the chicken and rice:

1. Chop the coriander leaves and stalks.
2. Chop the chicken breast into slices.
3. Drizzle with garlic infused oil, add smoked paprika, cumin and salt and coat the chicken thoroughly.
4. Heat a pan or grill and cook the chicken for about 2-3 minutes on each side until thoroughly cooked but still tender. Set aside.
5. In a separate pan add a tsp of garlic infused oil and the chopped coriander stalks. Cook for a couple of minutes
6. Add the cooked rice, cooking for another couple of minutes, then add the zest of the lime and chopped coriander leaves.
7. Remove off the heat.

Putting the burrito together:

1. Heat a pan and cook the corn tortilla for a couple of minutes on each side.
2. To help with rolling I use a piece of aluminium foil roughly the size of the tortilla.
3. Place the tortilla on the aluminium foil sheet. Spread with guacamole (no more than 20-25g per person) and 1 tbsp lactose free yoghurt.
4. Add a handful of chopped lettuce.
5. Top with 1/2 the cooked chicken, salsa, 3 tbsp rice, grated cheddar.
6. Wrap the burrito tightly and wrap in the aluminium foil to keep it wrapped.

 

Shopping tips:

1. I have not been able to find corn tortillas in most supermarkets however they are available in Wholefoods and online (on amazon, coolchile  and mexgrocer) or you may be able to purchase from a local Mexican restaurant if you ask.
2. Some smoked paprika may contains onion and garlic. Always check the label and find one without.