Aaron Craze’s Rude Boy burrito recipe

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serves: 4
Skill: medium
Prep: 20 min
Cooking: 15 min
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  • Make this delicious chicken burrito for your family by Rude Boy Food chef, Aaron Craze


    • For the spiced chicken
    • :
    • 1 tsp coriander seeds
    • 1 tsp fennel seeds
    • 1 tsp cumin seeds
    • 1 tsp chilli flakes
    • 1 tsp paprika
    • 1 tsp cayenne pepper
    • ½ tsp ground black pepper 
    • 1 clove garlic
    • 4 tbsp olive oil, plus extra for frying
    • 2 skinless chicken breasts 
    • salt and pepper
    • To serve:
    • 1 raw beetroot
    • 1 tbsp red wine vinegar
    • 8 large soft tortillas
    • 4 lettuce leaves
    • 150g cheddar cheese, grated 
    • About 80g crème fraîche
    • 3-4 sprigs coriander, leaves picked
    • 1 lemon, cut into wedges


    • In a small, dry frying pan, lightly toast the coriander seeds for 1 minute, just until fragrant. Transfer to a mortar and add the fennel, cumin, chilli flakes, paprika, cayenne, black pepper and garlic and grind together with the pestle. Add the olive oil and mix well. Transfer to a medium bowl.

    • Score each chicken breast three times with a sharp knife and add to the marinade. Stir to make sure the chicken is well coated. Pop the chicken in a freezer bag and leave to marinate in the fridge for at least 2 hours.

    • Meanwhile, grate the beetroot into a bowl and add the red wine vinegar and a little salt and pepper. Leave to pickle for 10 minutes or so.

    • Take the chicken from the fridge, cut it into strips and fry in a little olive oil until cooked through. Season to taste.

    • To wrap the burritos: place a tortilla on a board and line with a lettuce leaf. Top this with a few strips of chicken, followed by a little of the pickled beetroot. Sprinkle with grated cheese, then add a dollop of crème fraîche and a few fresh coriander leaves.

    • Fold the bottom edge of the tortilla up a little, fold in each side, then continue rolling up the tortilla into a big cigar shape. Repeat with the remaining ingredients.

    • Place the burritos in a hot, dry frying pan (remembering to put the join in the wrap down on the heat first). Cook for 2-3 minutes on each side or until golden and crisp and serve hot with a squeeze of lemon.

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