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Mexican Chicken Burritos
It's a wholemeal flour tortilla wrapped around our bowl of delicious Mexican Chicken Burritos and drizzled with spicy taco sauce.
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Breakfast, Snack
Servings
8
Ingredients
6
chicken thigh fillets cut into strips
2
cloves
garlic
(crushed)
1/4 or 1/2
tsp
Chilli powder
1 x 410
g
crushed tomatoes
1
cup
low salt chicken stock
1
Tbs
Brown sugar
2
tsp
ground cumin
1
tsp
ground coriander
1/2
tsp
ground cinnamon
1/2
cup
shredded cheese
1/2 to 1
avocado
(mashed with a fork)
1
tomato
(diced)
6-8
soft burrito wraps
Instructions
Heat Pressure Cooker on medium and add oil.
Brown chicken lightly.
Add remaining ingredients to Pressure Cooker, mix well.
Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
Once at pressure, turn down the heat and cook for 15 minutes.
Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
Remove chicken and allow to cool slightly, keeping sauce.
Shred chicken with 2 forks.
Make burritos using chicken and sauce, plus cheese, avocado and tomato.
Notes
For quick avocado mashing, use our Potato Masher