Caribbean burritos garnished with a creamy mixture of potatoes, chicken, carrots and curry. Served with mango chutney and a spicy sauce to taste.
You can make the mixture in advance and reheat it in the microwave when ready to make up the burritos.
Prepared mango chutney can be purchased from the Indian foods section at your grocery store. You can use this option to save time.
- Small saucepan
- Frying pan
- 1 cup fresh or frozen mangoes, diced
- 1/2 onion, diced
- 1/4 cup cider vinegar
- 1/4 cup sugar
- 1/2 tsp curry powder
- 4 large wheat tortillas
- (To taste) spicy habanero sauce
- 2 Tbsp vegetable oil
- 1 onion, diced
- 5 chicken thighs, boned and cut into cubes
- 2 cups Little Potatoes, quartered
- 1 1/2 cups carrots, grated
- 1 Tbsp curry powder
- 1 Tbsp apple cider vinegar
- 1/2 cup chicken broth (or water)
- (To taste) salt and pepper
- 1/2 cup sour cream
- 1/2 cup fresh coriander, chopped
In a small saucepan, combine all the ingredients for the mango chutney, then cook over medium heat for about 15 minutes. Set aside and refrigerate.
In a frying pan over medium to high heat, heat the vegetable oil, then fry the onion and chicken for three minutes to brown them. Add the potatoes, carrots, curry powder, apple cider vinegar, and chicken broth. Season to taste. Cover and cook for 15 minutes. Remove the lid and continue cooking for 1 to 2 minutes on low heat to evaporate all the liquid.
Remove from the heat, add the sour cream and coriander, and stir.
Garnish each tortilla with about one cup of mixture. Roll it and serve with mango chutney and a bit of spicy sauce as accompaniment.