Chicken And Wild Rice Burritos With Mango-Habanero Sauce
From juels 14 years ago
- 35 minutes to make
- Serves 4
These are unusual burritos, assembled with chicken and wild rice, roasted poblanos and portobellos. The mango-habanero sauce compliments them with a nice sweet and spicy flavor.
Ingredients
- mango-Habanero Sauce: shopping list
- 1 tbsp. vegetable or peanut oil shopping list
- 1 small onion, diced shopping list
- 1 small carrot, peeled and diced shopping list
- 1 small habanero chile, seeded and diced *note: these peppers are extremely hot, so be sure to remove the seeds and membrane. Also, you can use just half of the pepper to reduce the heat shopping list
- 1 1/2 mangos, peeled, pitted and chopped shopping list
- 1/4 cup champagne vinegar, or rice vinegar shopping list
- 1/2 tbsp. ketchup shopping list
- 1 tbsp. sugar shopping list
- 1/4 cup water shopping list
- salt to taste shopping list
- For The Burritos: shopping list
- 2 tbsp. butter shopping list
- 1 tbsp. olive oil shopping list
- 1 medium onion, diced shopping list
- 2 garlic cloves, minced shopping list
- 8 oz. portobello mushrooms, thinly sliced shopping list
- 3 poblano peppers, roasted, peeled, seeded and diced (you can also just sautee the peppers in a slillet) shopping list
- 1 cup cooked wild rice shopping list
- 2 tbsp. chopped fresh marjoram, or 1/2 tbsp. dried shopping list
- 3 oz. asiago cheese, grated (can sub with Parmesan) shopping list
- 3 oz. monterey jack cheese, grated (can sub with muenster cheese) shopping list
- salt and pepper to taste shopping list
- 4 cooked chicken breasts, cut into 1/2 inch thick strips, or chopped. I usually sear my chicken, but it can be grilled or broiled too. shopping list
- 4 12-inch flour tortillas shopping list
How to make it
- Make the Mango-Habanero sauce: In a saucepan, heat the oil over medium heat. Add the onion, carrot and habanero, and sautee until the onion is softened, for about 5 minutes. Add the mangos, vinegar, ketchup and sugar. Bring to a simmer and simmer for about 10 minutes.
- Transfer the sauce to the blender, add 1/4 cup water and puree until smooth. Add more water if needed to thin out the sauce. Season with salt to taste.
- Make the burritos: In a skillet, heat the butter and oil over medium heat. Add the onion and sautee until softened, about 5 minutes. Add the garlic and mushrooms, and sautee for another 5 minutes. Add the cooked chicken, roasted peppers, wild rice, marjoram and cheeses. Season with salt and pepper to taste.
- Heat the tortillas, one at a time, in a large skillet with a small amount of oil, until lightly browned. Spoon the chicken-rice mixture along the center of each tortilla. Fold in the sides of the tortillas, then roll up, enclosing the filling. Cut the burritos in half and stand them up on serving plates, cut side up. Top with the mango-habanero sauce. Note*: you can reheat the sauce before serving.
the filling
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People Who Like This Dish 4
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The Rating
Reviewed by 3 people-
This is great Juels. Thanks for the post. ^5
choclytcandy
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Yummy!
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