Sous Vide Chicken Burrito

Ingredients for 2

• 1 (8- to 10-ounce) boneless, skinless chicken breast

• Salt and freshly ground black pepper

• 1 tablespoon extra virgin olive oil

• 1 (14-ounce/400 g) can kidney beans

• 1 (14-ounce/400 g) can diced tomatoes

• 1 tomato, chopped

• 1 tablespoon tomato paste

• 2 teaspoons Cajun spice blend

• 1 tablespoon chopped scallion

• 1 tablespoon chopped fresh cilantro

• 2 large flour tortillas

• 1/2 cup grated cheddar cheese

• 2 tablespoons sour cream

• 2 tablespoons prepared guacamole

• 2 tablespoons shredded iceberg lettuce

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

• Step 2

  Season the chicken with salt and pepper. Place in a medium zipper lock or vacuum seal bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

• Step 3

  Place the bag in the water bath and set the timer for 1 hour and 15 minutes.

• Step 4

  About 5 minutes before the chicken is finished, prepare the beans: Combine the beans, canned tomatoes, fresh tomato, tomato paste, and Cajun spice blend in a medium saucepan over medium-high heat. Bring to a simmer, remove from the heat, and cover to keep warm.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and cut into small dice.

• Step 1

  Add the chicken, scallion, and cilantro to the warm bean mixture. Stir to combine.

• Step 2

  Place the tortillas on serving plates. Divide the chicken and bean mixture between the tortillas, forming the mixture into a rectangle.

• Step 3

  Top with the cheese, sour cream, guacamole, and lettuce. Fold in two opposite ends of the tortillas and roll to seal. Slice in half and serve.

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