Pulled chicken burritos

Pulled chicken burritos

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 894 kcal
, Fat: 34 g
, Carbohydrate: 87 g
, Protein: 53 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pulled chicken

4 chicken thighs (approx. 200 g each)
1tsp salt
4dl red wine, for cooking
1dl chicken bouillon
1tbsp red wine vinegar
2tbsp ketchup
oil for frying


3dl water
200g basmati rice
½tsp salt
2 spring onions incl. green parts, cut into rings
2 vine-ripened tomatoes, sliced
1 red chilli pepper, deseeded, thinly sliced

To fill the tortillas

8 wheat tortillas
200g semi-hard cheese (e.g. Cheddar), grated
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How it's done

Pulled chicken

Salt the chicken. Heat the oil in a cooking pot. Fry the chicken over a medium heat for approx. 3 mins. on each side. Pour in the wine and stock, bring to the boil. Reduce the heat, cover and braise for approx. 1 hr. Remove the chicken, pull away the meat using two forks. Reduce the liquid to half the amount, combine with the vinegar and ketchup, mix with the chicken.


Place the water and rice in a pan, cover and bring to the boil, season with salt. Cook the rice for approx. 3 mins. Remove the pan from the heat and leave the rice covered for approx. 12 mins. until fully absorbed; do not remove the lid. Add the onions, tomatoes, chilli pepper and pulled chicken.

To fill the tortillas

Place approx. 3 tbsp of filling in the centre of each tortilla, fold in one side, roll it up, place on a baking tray lined with baking paper, sprinkle the cheese on top.

To gratinate

Approx. 5 mins. in the upper half of an oven preheated to 250°C.

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