Chipotle Chicken Burrito

Ingredients

• chicken — 1 pcs
• garlic cloves — 5 pcs
• mayonnaise — 1 tbsp
• lemon — 0.5 pcs
• onion (piece) — 1 pcs
• salt
• black pepper
• paprika
• oregano
• olive oil
• chipotle peppers (adobo) — 2 pcs
• potatoes (for fries)
• tomato
• flour tortillas
• butter (optional for cooking)

Steps

1. Make the chicken marinade: in a bowl combine the chipotle peppers, five garlic cloves (crushed or minced), one tablespoon mayonnaise, juice of half a lemon, a piece of onion (roughly chopped), salt, pepper, paprika, oregano and a drizzle of olive oil; mix well and toss with the chicken to coat.
2. If you have time, let the chicken marinate for about 30 minutes to deepen the flavor; otherwise proceed to cook immediately.
3. Cook the chicken: heat a skillet with a little butter or oil over medium heat, add the marinated chicken and sauté until cooked through and browned. Remove from the skillet and keep warm; shred or slice as desired.
4. Prepare the fries (quick finish): if you have pre-cooked or frozen fries, warm and crisp them briefly in the skillet for a few seconds before assembly; if using raw potato slices, fry or pan-fry until cooked and crisp, then season with salt.
5. Warm the flour tortillas in a dry skillet or a low oven until pliable.
6. Assemble the burrito: spread a few spoonfuls of the chipotle cream sauce (see subrecipe) on a warm tortilla, add a layer of cooked chicken, some tomato slices, a handful of fries, and a spoonful of the onion–herb salad (see subrecipe). Fold or roll the tortilla to enclose the filling.
7. Finish: if you like, place the assembled burrito back in the hot skillet for a few seconds on each side to seal and crisp the tortilla. Serve immediately.

Chipotle cream sauce

• chipotle peppers (adobo) — 2 pcs
• sour cream or unsweetened yogurt — 8 tbsp
• mayonnaise — 2 tbsp
• cilantro
• lemon — 1 pcs
• garlic clove — 1 pcs
• salt
• black pepper
• milk (optional, to thin)

1. Combine the chipotle peppers, sour cream or unsweetened yogurt, mayonnaise, a small handful of cilantro, juice of one lemon, one minced garlic clove, salt and pepper in a bowl.
2. Whisk or blend until smooth; if the sauce is too thick, thin with a little milk to reach a spreadable consistency. Taste and adjust seasoning.

Onion and herb salad

• red onion — 1 pcs
• parsley — 1 pcs
• lemon — 0.5 pcs
• salt
• honey — 0.5 tsp
• vinegar — 1 tsp

1. Thinly slice the red onion into fine julienne and place in a bowl with chopped parsley.
2. Add the juice of half a lemon, a pinch of salt, half a teaspoon of honey and one teaspoon of vinegar; toss well and let sit briefly to soften and marry the flavors before using.