1 chicken breast (salt, black pepper to taste + 1/2 tbsp olive oil)
1/2 cup brown rice, uncooked
5 Tbsp corn (fresh or caned)
30 g (1/4 cup) cheddar cheese, grated
1/3 tsp ground cumin
1/2 tsp chilli powder
1 tsp garlic, grated
1/2 tsp smoked paprika
1/2 tsp salt
1 Tbsp olive oil (or other vegetable oil)
5 Tbsp greek yoghurt
2 Tbsp greek yoghurt
1 cup feta cheese, chopped
Handful of parsley
1/2 clove of garlic
1 tsp lemon/lime juice
1/3 tsp salt
1/3 tsp sweet paprika
Black pepper to taste
Rinse the rice 2-3 times until the water runs clear. Pour rice into the water in a ratio of 1/3 and bring to a boil. When the water boils, reduce the heat and leave to cook for 30-40 minutes. Cooking time for rice will depend on the type of rice.
For the sauce, combine all ingredients and set aside.
Rinse the chicken breast well and pat dry with paper towels, then slice it. Sprinkle with all the spices and add some olive oil for juiciness.
Next, you need to fry/grill the chicken breast. This can be done on the grill or in a regular skillet over medium heat until golden brown. Try not to overdry the chicken breast so that it stays juicy. Once the chicken is done, cut it into thin pieces.
Peel the avocado and cut it into small slices. If you are adding fresh corn, I advise you to fry it in a small amount of butter.
Now it’s time to assemble the burritos. Put 2 tablespoons of cooked rice, half of the chicken, grated cheese, 2-3 tablespoons of sauce, corn, feta sauce on a tortilla. Fold the sides in, roll, and serve immediately.