Ingredients

Method

1. 1

   Place 2 kg of skinless, boneless chicken thighs in a large baking dish.

2. 2

   Drizzle with 2 tsp of olive oil.

3. 3

   Season with oregano, cumin, coriander powder, garlic powder, onion powder, smoked paprika, and salt.

4. 4

   Add the diced garlic cloves, chipotle sauce, juice of half a lime, and honey.

5. 5

   Mix thoroughly until the chicken is evenly coated.

6. 6

   Arrange the seasoned chicken in a single layer on a parchment-lined baking sheet.

7. 7

   Cook using one of the following methods: Air Fry: 180°C / 375°F for 22-25 minutes. Oven Bake: 200°C / 400°F for 20-25 minutes.

8. 8

   The chicken should be juicy and crispy when done.

9. 9

   Heat a large pan or skillet over medium heat.

10. 10

    Add the diced onion and garlic, and cook until softened.

11. 11

    Add the chicken stock powder, cumin, turmeric, and smoked paprika to the pan.

12. 12

    Add the light butter and stir until melted and combined with the spices.

13. 13

    Add 800g of cooked basmati rice to the pan and mix until the rice is evenly colored and coated.

14. 14

    Stir in chopped cilantro.

15. 15

    Once the chicken is cooked, cut it into small pieces.

16. 16

    Lay a warm tortilla on a flat surface.

17. 17

    Equally distribute the prepared rice and cut chicken onto the center of each of the 10 tortillas.

18. 18

    Optionally, drizzle with sriracha mayonnaise and sprinkle with more fresh cilantro.

19. 19

    Fold in the sides of the tortilla, then tightly roll it up to form a burrito.

20. 20

    Toast the burrito in a hot, dry pan on each side until golden brown.

21. 21

    Repeat the assembly and toasting process for the remaining 9 burritos.

22. 22

    Serve immediately with your favorite dipping sauce.

23. 23

    To store for meal prep, wrap each burrito in aluminum foil. They can be stored in the fridge or frozen for several weeks.

24. 24

    From Frozen (Microwave + Air Fryer/Oven): Remove foil and microwave for about 2 minutes to thaw. Then, air fry or bake at 190°C / 375°F for 5-8 minutes until crispy.

25. 25

    Pan Reheat: Place the burrito (thawed or frozen) on a hot pan over low heat. Turn it every minute or so for a total of 5-7 minutes until heated through.