Chicken Burritos

Directions

1. Preheat your Blackstone griddle to medium-high heat and lightly coat with cooking oil.

2. Add the chicken and season with Mexican-style seasoning. Squeeze some lime juice over the chicken and cook for 8–10 minutes, or until browned and cooked through.

3. While the chicken cooks, warm the refried beans in a small griddle-safe pan or on a separate section of the griddle.

4. Add a little oil to the griddle, then add the rice with a splash of water. Cover with a cloche and cook, stirring occasionally, until heated through.

5. Combine the cherry tomatoes, coriander, red onion, a squeeze of lime juice, and a little of the remaining seasoning to make a quick pico de gallo. Add chopped chillies for extra heat, if desired.

6. Warm the tortillas on the griddle for 20–30 seconds per side with a small splash of water until soft and pliable.

7. Spread the refried beans down the centre of each tortilla. Top with rice, chicken, cheese, pico de gallo, crushed tortilla chips, and hot sauce.

8. Fold in the sides of each tortilla, then tightly roll into a burrito. Wrap in foil briefly to allow the flavours to come together, if desired.

9. Serve immediately, or place the burritos seam-side down on the griddle for 1–2 minutes to lightly toast the outside before serving.