FULL SCOTTISH BREAKFAST
⏲ Prep time ⏲ Cooking time Difficulty level Portions
15 min 45 min ★★☆☆☆ 4
Ingredients
✔︎ chicken breast - 500gr
✔︎ red bell pepper - 100gr
✔︎ red onion - 80gr
✔︎ garlic - 40gr
✔︎ sweetcorn - 100gr
✔︎ fresh coriander - 30gr
✔︎ duble cream - 60ml
✔︎ tomato paste - 40gr
✔︎ chilly flakes or freshly chopped chiilies - 5gr (optional)
✔︎ tabasco - 10ml (optional)
✔︎ vegetable oil - 50ml
✔︎ salt - 5gr
✔︎ peper - 5gr
✔︎ tortilla - 4pics
✔︎ grated mozzarella - 200gr
Cooking instructions
⇨ Cut the chicken into thin strips.
⇨ Slice the red bell pepper and red onion into similar-sized strips.
⇨ Finely chop the garlic, drain the sweetcorn, and finely chop the coriander.
⇨ Heat a little oil in a frying pan over moderate heat. Add the onion, garlic, and chilli flakes (if using) and sauté for 2–3 minutes.
⇨ Add the chicken and cook for 15–20 minutes, stirring occasionally, until all the moisture has evaporated and the chicken is fully cooked through.
⇨ Stir in the red bell pepper, sweetcorn, and coriander and cook for a further 5 minutes.
⇨ Pour in the cooking cream and simmer for 5 minutes. Add the tomato paste, season with salt and pepper, and cook for another 10 minutes.
⇨ Add the mozzarella and stir quickly until melted and evenly combined. Remove from the heat and allow the filling to cool for 10–15 minutes.
⇨ Lay a tortilla flat, spoon the filling along the centre, and roll it into a burrito.
⇨ Heat a dry pan (no oil) over medium heat. Place the burrito seam-side down and toast for 30–60 seconds until golden, then flip and toast the other side.
Chef ’s Notes
If you want to use Tabasco instead of Chilly, it is recommended to add it when adding the tomato paste to the pan, according to the recipe instructions.
