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.
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French Burrito Recipe
Ingredients:
2 Chicken breast, butterflied and pounded to 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:
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
tsp. Ground cumin
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!

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Rockin Robin
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Disclaimer:
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#mexicanfood
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