Name: Crispy Chicken Burrito (Chimichanga) with Spicy Peach & Mango Salsa
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 0.68 kg ground chicken; 1 ½ jalapeño peppers; 6 large flour tortillas; 1 ½ limes; 3 mangoes; 3 peaches; 3 tomatoes; black pepper; chili powder; cumin, ground; extra virgin olive oil; honey; salt

Crispy Chicken Burrito (Chimichanga) with Spicy Peach & Mango SalsaCrispy Chicken Burrito (Chimichanga) with Spicy Peach & Mango Salsa — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

0.68 kg ground chicken

1 ½ jalapeño peppers

6 large flour tortillas

1 ½ limes

3 mangoes

3 peaches

3 tomatoes

black pepper

chili powder

cumin, ground

extra virgin olive oil

honey

salt

Instructions

Wash and dry the fresh produce.

Juice limes into a medium bowl. Add oil, honey, salt, and pepper, then whisk to combine the dressing.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl with the dressing. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Medium dice tomatoes. Add to the bowl.

Peel mangoes and slice flesh away from the pit, starting with the flat sides; medium dice flesh. Add to the bowl.

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pit; medium dice the flesh. Add to the bowl, stir to combine the salsa, and set aside.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes. Remove from heat.

Meanwhile, halve lettuce lengthwise, then slice crosswise into thin (shred-like) strips.

Place tortillas on a flat surface. Divide chicken filling, salsa, and lettuce down the center of each. Fold in sides of tortillas and roll tightly to close the burritos. (Reserve skillet for the next step.)

Wipe the skillet clean with paper towels and return to medium-high heat; add more oil and swirl to coat the bottom. Working in batches, lay burritos, seam-side down, in the skillet and cook, rotating every 2-3 minutes, until golden brown and crispy on all sides. Remove from heat.

To serve, cut burritos in half and divide between plates. Enjoy!

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