Recipe by Chef Jonathan Bardzik
Hearty and yet so fresh and light tasting. Pea shoots and and sour cream are puréed into a sweet sauce to drizzle over these quick-and-easy-to-assemble burritos. Canned black beans and shredded rotisserie chicken make it even faster!
- 4 chicken thighs
- 2tbs cumin
- 2 tbs olive oil
- 1 cup cooked black beans
- 2 cups Southwest blend microgreens
- ½ cup crumbled Cotija or feta cheese
- 4 large flour tortillas
- 4 cups pea shoots
- 8 oz sour cream
Cook quinoa: Pat chicken dry with paper towels. Season on both sides with salt, pepper and cumin. Let sit for 20 min. Warm olive oil in a 12” skillet over med-high heat. Add chicken and brown, about 5 min. Turn and brown other side. Reduce heat to med and cook through to165°F. Cool slightly and cut into 1/2” slices.
Make crema: Combine pea shoots and sour cream in a food processor or blender. Season with a pinch of salt and purée. Reserve.
Warm beans over medium heat. Warm a clean 12” skillet over medium heat. Heat tortillas for one minute each side.
Assemble burrito: In the bottom third of a tortilla place ¼ cup beans, 1 sliced chicken thigh, ½ cup microgreens and 2 tbs cheese. Tightly roll half way up, fold in sides and finish rolling. Serve drizzled with pea shoot crema.
TIP: Warming tortillas is not optional. It makes them pliable and tender, eliminating the raw, floury taste.