Chicken (minced) 250 gms
Garlic (chopped) 2 tbs
White cumin seeds 1 tbs
Capsicum (small cubes) 2 units
Onion (small cubes) 1 unit
Tomato (small cubes) 2 units
Sweet corn 1 cup
Black olives (sliced) 5 tbs
Jalapeno pepper (sliced) 1/3 cup
Salt 1 tsp
Cheddar cheese (grated) 1 cup
Mozzarella cheese 1 cup
Oregano 1 tbs
Oil 6 tbs
Shangrila Hot Habanero Sauce ½ cup
Shangrila Peri Peri Sauce ½ cup
Green chilli (sliced) 4 units
Tortilla 3 pcs
Chicken cubes 2 units
Heat oil in a pan, then add garlic and fry for a minute. Add chicken mince and fry on high heat for 5 minutes. Add cumin seeds, oregano, chicken cube, salt and 2 cups of water, bring it to a boil and cook on low heat for 25 minutes. Uncover and cook on high heat till all the liquid dries, add Shangrila Hot Habanero and Shangrila Peri Peri sauce and cook for 5 minutes. Add all the vegetables, cheddar and mozzarella cheese, and cook for a minute. Remove and set aside to cool. Place 1/3 of the chicken mix on a tortilla, roll it from the sides and then from the front to give it the shape of a roll. Heat a pan and cook the burrito on slow heat for 8 minutes, turning it frequently. Serve hot with Shangrila Peri Peri Sauce.
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