I’m trying to be semi-healthy due to the food and beer onslaught that will be occurring tomorrow (Australia Day), so I defrosted some Slow Cooker Salsa Chicken to make these tasty and simple burrito bowls.
I love burritos, but I have yet to find a wrap that can handle the amount of filling I require, so I am a big fan of the bowl version.
Ingredients (2 Servings):
- 2 portions of Slow Cooker Salsa chicken (see below)
- 1 ripe avocado
- 1 cup of rice (brown or long grain)
- 1 large ripe tomato, seeds removed and diced
- 1 small red onion, finely diced
- 1 clove of garlic, minced
- ½ iceberg lettuce
- 2 tortilla wraps
- Small bunch of coriander, chopped
- 1 tbsp chopped parsley
- Juice of 1/2 lemon
- 1 tsp smoked paprika
- 2 big dollops of sour cream
- Cooking spray
- 1 tbsp olive oil
- Salt & pepper
I first discovered the wonder that is salsa chicken from this slow cooking subreddit. The basic version consists of putting chicken in a slow cooker along with some salsa from a jar and cooking for a minimum of 4 hours, for my version I put 3 large chicken breasts, 2 sliced brown onions, 1 tsp taco seasoning, 1 chopped red chilli, and 2 x 300g jars of salsa into the slow cooker and cooked on low for 6 hours, then shredded the chicken and added 2 x drained 400g tins of beans (1 mixed and one can of black eye) and cooked for a further hour. This amount will serve 6 people and I’ve found that it freezes well.
- Heat oven to 200°C/400℉/Gas mark 6.
- Cook rice according to packet instructions.
- Lay tortillas on a board, spray with cooking spray on both sides and sprinkle on the paprika and salt & pepper.
- Cut the tortillas into triangles, strips or whatever takes your fancy (I used a pizza cutter), spray the baking tray with cooking oil and place tortilla’s on in a single layer. Bake in the oven for 12-15 mins, turning once.
- To make a fresh tomato salsa, mix the diced tomato, red onion, garlic, parsley, 2 tsp lemon juice, the olive oil and salt & pepper.
- Smash the avocado with a fork and add 1 tsp lemon juice and some of the coriander, season.
- Mix the rest of the coriander through the cooked, strained rice.
- Slice up some lettuce and assemble the bowls.
- Take a moment to admire the colours and think about changing your eating habits to be more healthy, then dollop on the sour cream and enjoy!