Chicken burritos recipe
 These authentic chicken burritos are the real deal. Topped with pico de gallo, chipotle crema, guacamole, soured cream and cheese, guests won't be dissapointed. 2 limes, juice only2 garlic cloves, crushed4 tbsp olive oil1 heaped tsp dried oregano1 tsp chilli flakes1 tsp brown sugar4 chicken thighs, boneless, skin removedflaked sea salt and freshly ground black pepper 2 limes, juice only 2 garlic cloves, crushed 4 tbsp olive oil 1 heaped tsp dried oregano 1 tsp chilli flakes 1 tsp brown sugar 4 chicken thighs, boneless, skin removed flaked sea salt and freshly ground black pepper 2 chipotles en adobo, finely chopped 2 tbsp soured cream2 tbsp mayonnaise 1 lime, juice only 2 chipotles en adobo, finely chopped 2 tbsp soured cream 2 tbsp mayonnaise 1 lime, juice only 2 large ripe tomatoes, deseeded and finely chopped½ onion, finely choppedhandful fresh coriander, roughly chopped1 green serrano or jalapeno chilli, finely chopped1 lime, juice only 2 large ripe tomatoes, deseeded and finely chopped ½ onion, finely chopped handful fresh coriander, roughly chopped 1 green serrano or jalapeno chilli, finely chopped 1 lime, juice only 1 green jalapeno or serrano chilli, deseeded and finely chopped½ small onion, finely chopped1 large ripe avocado, stone and skin removed1 lime, juice onlysmall handful fresh coriander, roughly chopped 1 green jalapeno or serrano chilli, deseeded and finely chopped ½ small onion, finely chopped 1 large ripe avocado, stone and skin removed 1 lime, juice only small handful fresh coriander, roughly chopped 150g/5½oz long-grain white rice 4 large flour tortillas 4 tbsp freshly grated mozzarella4 tbsp soured cream½ Little Gem lettuce, shredded 150g/5½oz long-grain white rice 4 large flour tortillas 4 tbsp freshly grated mozzarella 4 tbsp soured cream ½ Little Gem lettuce, shredded Method To make the chicken, mix the lime juice, garlic, oil, oregano, chilli, sugar and salt and pepper together in a large bowl. Add the chicken, cover and place in the fridge for at least 2 hours. Meanwhile, to make the chipotle crema, mix the chipotles en adobo, soured cream and mayonnaise with a squeeze of lemon juice and a pinch of salt and set aside. To make the pico de gallo, mix all the ingredients together with ½ teaspoon of salt in a bowl and set aside.To make the guacamole, pound the chilli in a pestle and mortar with the onion and ¼ teaspoon of salt, into a lumpy paste. Add the avocado and break up the flesh roughly with a fork. The result should be lumpy not smooth. Stir in the lime juice, to taste, and the chopped coriander.Place a frying pan over a high heat and cook the chicken thighs, without the marinade, until browned and sealed. Add the marinade to the pan, cover with a lid and cook for 10–15 minutes, or until the chicken is cooked through as the juices run clear. Slice the chicken into strips. Meanwhile, cook the rice according to packet instructions.Divide the tortillas between four plates and top with the rice, chicken, sauces, mozzarella and lettuce. Fold up the bottom of each tortilla, then fold the sides in and roll to contain the filling. Cut in half to serve. To make the chicken, mix the lime juice, garlic, oil, oregano, chilli, sugar and salt and pepper together in a large bowl. Add the chicken, cover and place in the fridge for at least 2 hours. To make the chicken, mix the lime juice, garlic, oil, oregano, chilli, sugar and salt and pepper together in a large bowl. Add the chicken, cover and place in the fridge for at least 2 hours. Meanwhile, to make the chipotle crema, mix the chipotles en adobo, soured cream and mayonnaise with a squeeze of lemon juice and a pinch of salt and set aside. Meanwhile, to make the chipotle crema, mix the chipotles en adobo, soured cream and mayonnaise with a squeeze of lemon juice and a pinch of salt and set aside. To make the pico de gallo, mix all the ingredients together with ½ teaspoon of salt in a bowl and set aside. To make the pico de gallo, mix all the ingredients together with ½ teaspoon of salt in a bowl and set aside. To make the guacamole, pound the chilli in a pestle and mortar with the onion and ¼ teaspoon of salt, into a lumpy paste. Add the avocado and break up the flesh roughly with a fork. The result should be lumpy not smooth. Stir in the lime juice, to taste, and the chopped coriander. To make the guacamole, pound the chilli in a pestle and mortar with the onion and ¼ teaspoon of salt, into a lumpy paste. Add the avocado and break up the flesh roughly with a fork. The result should be lumpy not smooth. Stir in the lime juice, to taste, and the chopped coriander. Place a frying pan over a high heat and cook the chicken thighs, without the marinade, until browned and sealed. Add the marinade to the pan, cover with a lid and cook for 10–15 minutes, or until the chicken is cooked through as the juices run clear. Slice the chicken into strips. Place a frying pan over a high heat and cook the chicken thighs, without the marinade, until browned and sealed. Add the marinade to the pan, cover with a lid and cook for 10–15 minutes, or until the chicken is cooked through as the juices run clear. Slice the chicken into strips. Meanwhile, cook the rice according to packet instructions. Meanwhile, cook the rice according to packet instructions. Divide the tortillas between four plates and top with the rice, chicken, sauces, mozzarella and lettuce. Fold up the bottom of each tortilla, then fold the sides in and roll to contain the filling. Cut in half to serve. Divide the tortillas between four plates and top with the rice, chicken, sauces, mozzarella and lettuce. Fold up the bottom of each tortilla, then fold the sides in and roll to contain the filling. Cut in half to serve.