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Low GI Pulled Chicken Burritos

Low GI Pulled Chicken Burritos
Dinner, Lunch

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SERVES:
6
DIFFICULTY:
Capable Cooks
PREP TIME:
30 minutes
COOK TIME:
1 hour 40 minutes

Ingredients

Pulled Chicken

  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 kg chicken thigh fillets, trimmed
  • 4 garlic cloves, crushed
  • 3 tsp ground coriander
  • 1 tbsp ground cumin
  • 3 tsp smoked paprika
  • 1/2 tsp ground hot chilli powder
  • 3 tsp dried oregano
  • 2 tbsp red wine vinegar
  • 2 tbsp maple syrup
  • 400 g can chopped tomatoes
  • 1 tbsp tablespoon tomato paste

Corn Salsa

  • 2 corn cobs
  • 1 red onion, finely chopped
  • 2 large fresh tomatoes, finely chopped
  • 1 long red chilli, finely chopped
  • 2 tbsp tablespoons lime juice
  • 1 1/2 tbsp tablespoons olive oil
  • olive oil spray

Mexican rice

  • 1 cup SunRice Low GI Brown Rice
  • 425 g can kidney beans, drained and rinsed
  • 2 long green onions, thinly sliced
  • 1 1/2 tsp lime zest
  • 1/2 cup chopped fresh coriander

Guacamole

  • 2 avocados, mashed
  • 2 tbsp light sour cream
  • 1 tbsp fresh lime juice
  • ground black pepper
  • salt, to taste

To serve

  • 16 whole grain or whole wheat tortillas
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Method

  • Preheat oven to150C. Heat oil over medium heat in a flame-proof casserole dish. Add onion and cook for 5 minutes or until soft. Add chicken and cook stirring until browned. Add garlic, coriander, cumin, paprika, chilli powder and oregano and cook, stirring for 1 minute. Add red wine vinegar, maple syrup, canned tomatoes and tomato paste. Simmer for 5 minutes. Cover and bake for 1 hour and 20 minutes. Remove chicken and set aside. Boil liquid for 10 minutes or until thickened. Use 2 forks to shred chicken. Return chicken to pan and stir to combine.
  • Meanwhile, make corn salsa. Heat a char-grill pan over high heat. Spray corn cobs with olive oil spray. Cook corn cobs, turning regularly for about 15 minutes or until charred. Remove from heat and set aside to cool. Using a sharp knife, remove kernels from cobs and place in a bowl. Add onion, tomato, chilli, lime juice, olive oil and salt. Toss to combine.
  • Make Mexican rice. Cook rice according to packet instructions. Add kidney beans, green onions, lime zest and coriander and stir to combine. Season with salt and pepper.
  • Make guacamole. Place all ingredients in a bowl and mix to combine.
  • Just before serving, heat tortillas according to packet instructions. Serve tortillas with pulled chicken, Mexican rice, corn salsa and guacamole.

Notes

Recipe and image supplied by SunRice. For more recipes go to www.sunrice.com.au

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