Sous Vide Chicken Burrito

Burritos are the perfect easy weeknight dinner or pack lunch. This one is filled with diced sous vide chicken breast and lots of other healthy ingredients. By cooking the chicken sous vide you’re ensuring that it’s extra moist, which is often not the case with your average chicken mince. Serve and enjoy!

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 01:15

Temperature : 140F / 60C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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.
3. Place the bag in the water bath and set the timer for 1 hour and 15 minutes.
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

1. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and cut into small dice.
2. Add the chicken, scallion, and cilantro to the warm bean mixture. Stir to combine.
3. Place the tortillas on serving plates. Divide the chicken and bean mixture between the tortillas, forming the mixture into a rectangle.
4. 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.