Chicken Burrito With An AMAZING Sauce. Will You Try It?

Chicken burritos are a staple in my house and this one takes it over the top with this Algerian sauce. It’s got some tang and as much heat as you want. It makes this burrito a winner. __↓↓↓ GET THE RECIPE ↓↓↓__ Like my content? Support my channel by buying me a cup of tea! Here Are My Most Popular Recipes To Try: How To Make Golden Milk: Ward Off Colds & Flu With TURMERIC Tea: Oven Fried Chicken That Tastes Deep Fried: How To Make Eggplant Taste Like Fried: How To Cook Bacon In A Pan Perfectly: The Best Tuna Melt Sandwich Recipe On Sourdough Bread: Follow Rockin Robin On Social Media: Visit my website: My Free Newsletter: Connect with me on FACEBOOK: TWITTER: Pinterest: Instagram: Amazon Store for Rockin Robin Cooks Kitchen Tools I Like: ▶︎ Tortilla Warmer ▶︎ Lodge cast iron 12 inch pan ▶︎ Global 8 inch Chef Knife ▶︎ Baking Sheet Tray ▶︎ Wooden Spoons ▶︎ Vitamix 5200 ▶︎ Cooling Racks ▶︎ Arrowroot Powder ▶︎ Instant Read Thermometer ▶︎ Taco Holders French Burrito Recipe Ingredients: 2 Chicken breast, butterflied and pounded ¼ to ½ inch thick Garlic powder Salt paprika 1 package of frozen shoestring potatoes, preferably made with olive or avocado oil Grated monterey Jack cheese 1 package of shredded cabbage Chopped romaine lettuce, iceberg can be used also Chopped tomato Algerian Sauce Ingredients: ½ cup avocado mayonnaise 2 Tbsp. tomato paste 2 Tbsp. organic yogurt, plain or vanilla will work 2tsp. To 2 Tbsp. Harrisa paste Pinch of salt 1 lemon zested 1 Tbsp. lemon juice 2 Tbsp. minced onion ½ tsp. Ground cumin ½ tsp. Garlic powder Directions: Start by mixing the Algerian sauce first. Place all the ingredients for it into a medium sized bowl and stir to combine. Set aside. Cook the frozen french fries according to package directions and set aside. Take out the chicken breast and butterfly it if it’s thick (more than 1 inch thick). I used thinly sliced breasts. Pound the breast until they are uniform in thickness as much as possible. Season lightly with salt, garlic powder, and paprika on both sides. Preheat a large skillet over medium heat and pour a 1 to 2 tsp. Of olive oil inside the pan. Swirl the oil and once it is hot, lay in the breast. Don’t move them or touch them. After about 3 minutes you will notice the color change on the sides of the chicken. Lift up a breast and look for that golden brown color. Turn the breasts over and cook for an additional 3 minutes or until the internal temperature is between 160 to 165 degrees F. Don’t over cook these or they will dry out. Set these on a plate and keep warm. Slice the breast into small chunks. Warm some flour tortillas in a tortilla warmer or on a dry frying pan. It is much better to make burritos with warm soft, pliable tortillas than to use cold ones that break and tear. When ready to assemble, take out a warm flour tortilla and add a bit of algerian sauce on the middle of the tortilla. Add some sliced chicken breast across the tortilla and then add some french fries. You want a little of everything in every bit so distribute evenly! Top the fries with the Monterey Jack cheese and then drizzle a little more sauce on top. Finish with the romaine lettuce, chopped tomato, and parsley and roll er up. Fold in the sides first and then roll and tuck the end closest to you. In the same frying pan you used for the chicken, wipe out the pan with a paper towel. No need to wash it. Put the temperature on low and add a couple of teaspoons to the pan. Once it melts, add the burrito, seam side down. Cover and cook for about 5 minutes. Adjust your heat if needed, either up or down. Turn the burrito over carefully with a spatula and tongs. Cook the second side for another 5 minutes covered or until it is golden brown. Serve it right side up and enjoy! Thanks for watching and sharing! Rockin Robin P.S. Please help me spread the word about my channel. It’s as simple as copying and pasting this link into social media: Disclaimer: This video description contains affiliate links. . This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin #RockinRobinCooks #mexicanfood #burrito