Burrito Recipe

Spreading from Mexican cuisine to the world, buritto is a dish prepared with tortilla bread. If desired, lavash is also used instead of tortilla. A hearty and nutritious meal, buritto is among the dishes that Mexican workers take with them. Buritto, which was first prepared with roasted meat, is mostly served with chicken and sauce today. So, how is buritto made? If you have prepared the ingredients on the list, we can move on to the buritto recipe.

Ingredients for Burrito Recipe

1 kg chicken breast meat
6 lavash
To marinate:

2.5 cups grated tomato
2 cloves of garlic
1 teaspoon salt
175 g (half a jar) canned smoked pepper sauce
1 teaspoon cumin
1 tablespoon Mexican sauce (a heavily seasoned sauce – available in supermarkets)
1 teaspoon Chiles Chipotle sauce
1 teaspoon of water
For the chimichurri sauce:

1/2 red onion
1 tomato
3 red peppers
1 clove of garlic
1 teaspoon dried thyme
2 sprigs of parsley
1 teaspoon rosemary
1 teaspoon of salt
1 teaspoon of black pepper
1 tablespoon of olive oil
1 tablespoon of apple cider vinegar
For the yogurt sauce:

1 cup of strained yogurt
1 tablespoon of olive oil
1 clove of crushed garlic
1 teaspoon of black pepper
1 teaspoon salt
1 tablespoon of lemon juice
For the tahini sauce:

1 tablespoon of tahini
1/3 cup of lemon juice
1 teaspoon of water
1/3 cup olive oil
1 teaspoon cumin
1 teaspoon of salt
1 clove of garlic

How to Make Burritos

Keep the chicken pieces in the refrigerator for 24 hours in the sauce you prepared for the marinade.
Chop all the ingredients for the chimichurri sauce into small cubes. Then transfer it to a mixing bowl and mix by adding salt, pepper, rosemary, parsley, dried thyme, olive oil and finally apple cider vinegar.
For the yogurt sauce, prepare the sauce by mixing olive oil and crushed garlic, then adding yogurt, lemon juice, salt and pepper in order.
Take the necessary ingredients for the tahini sauce in a bowl and mix well.
Put the marinated chicken pieces in a deep and covered baking tray. Bake in a preheated 180 degree oven for 1 hour and 40 minutes, stirring occasionally. With the help of a ladle, remove the layer of fat that accumulates on the chickens you have taken out of the oven. Crush the cooked chicken pieces with the help of a colander and bring to the consistency of delight.
Spread 1 teaspoon each of yogurt and tahini sauce in strips in the middle of the lavash, which you heated in a pan or microwave oven. Place the cooked chicken pieces in a thin strip in the middle of the lavash and wrap the lavash tightly by twisting the sides. Fry the rolled lavash in a pan or, if possible, in a toaster. After frying, divide the lavash into 4-5 pieces of equal and medium thickness.
Add walnut-sized yogurt sauce and chimichurri sauce on the cut pieces. Sprinkle sumac on the lavash slices that you garnished with fresh coriander and make it ready to serve.