SPICY JERK BURITOS

SPICY JERK BURITOS Caribbean jerk-spiced chicken with fresh accompaniments wrapped in a soft tortilla

25 mins Serves: 4

Ingredients Proteins:

• 200g beef strips (sirloin or flank)

• 200g chicken breast, sliced

• 3 tbsp Nimi Nosh Epic Jerk Sauce (divided)

• 2 tbsp vegetable oil

• Salt & pepper
  

  Burrito:
  

• 4 large flour tortillas

• 1 cup cooked rice

• 1 can black beans (400g), drained

• 1 red bell pepper, sliced

• 1 small red onion, sliced

• 1 cup shredded cheese

• 1⁄2 cup sour cream

• 1 cup shredded lettuce

• 1 ripe avocado, sliced

• 1⁄2 cup sweetcorn

• 2 tbsp pickled jalapeños (optional)

• Fresh cilantro (optional)

• Lime wedges & extra Nimi Nosh Epic Jerk Sauce
  

  Method
  

• Marinate & Cook Proteins: Toss beef with 11⁄2 tbsp Nimi Nosh Epic Jerk Sauce, chicken with remaining 11⁄2 tbsp. Cook chicken 3–4 mins/side (75°C), beef 2–3 mins/side (medium).

• Veggies & Sides: Sauté bell pepper & onion 3–4 mins. Return meat, toss. Warm rice, beans, corn.

• Assemble Burrito: Warm tortilla 20 secs. Layer rice, beans, corn, meat, veggies, cheese, sour cream, lettuce, avocado, jalapeños, cilantro, drizzle sauce. Roll tightly, cut in half, serve with lime & extra Nimi Nosh Epic Jerk Sauce.
  

Variations: add jalapeños for heat, nacho cheese for cheesy twist, swap avocado for guacamole, use only chicken & extra beans/rice, double beans & veggies for vegetarian, add chorizo/bacon for extra protein, serve as a bowl, or deep fry for chimichanga style.