Outback Tomato, Chicken and Avocado Burritos

Easy Californian style burritos that are quick and easy to make. You can make ahead of time and bake just before serving.

Serves 4


1 pack (approx 500g) of skinless chicken thigh meat, cut into bite size pieces

2 TBS Wild Herb Chicken BBQ Rub

1 TBS olive oil

2 avocados, diced

1 cup shredded mozzarella cheese

1 jar Outback Tomato Chutney

1/2 cup sour cream

1/4 cup chopped coriander

Tabasco sauce to taste

4 large Burrito size flour tortillas

Toss the chicken pieces in a bag with the Wild herb Chicken BBQ Rub and rest in the refrigerator for at least 30 minutes.

Heat the olive oil in a pan over a medium heat , add the chicken and cook until  golden brown. Set aside

Heat the tortillas 

Working one at a time, spread the centre of each tortilla with about a tablespoon of Outback Tomato Chutney , place chicken, avocado, cheese, coriander and sour cream in the centre of each tortilla. Add a dash or more of Tabasco if you want extra heat.  Bring the bottom edge of the tortilla tightly over the filling, folding in the sides. Continue rolling until the yop of the tortilla is reached. Repeat with the remaining tortillas.

Heat a grill pan over a medium high heat, Add burritos and cook , pressing gently with a spatula for about 3-4 minutes each side until golden brown and the cheese has melted.


Top with a little more Outback Tomato Chutney and coriander and serve

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