Big Tinga Burrito

  • 10 mins

  • Feeds 1

  • 2 Blocks

Tinga doing what Tinga does best. A quick, classic, handheld delight.
  • 2 Chicken Tinga Blocks
  • 1 Large Tortilla Wrap
  • ½ Pack of Microwave Rice (we used Mexican rice)
  • ½ Avocado
  • 1 Tbsp Sour Cream
  • 1 Tbsp Salsa
  • Handful of Grated Cheddar
  • 1 Lime
  • Salt & Pepper

You could use any leftover rice here or cook some from fresh! We used salsa from a jar to keep things speedy but why not try it with our pico de gallo recipe from our loaded nachos!

  1. Mash up the avocado with a squeeze of lime, some salt and some pepper.
  2. Heat up your Chicken Tinga Blocks and the rice until piping hot.
  3. Give the tortilla a quick toast in a dry pan ora few seconds directly over the gas burner if your have one. Watch your fingers!
  4. Pile up the rice in the middle of the tortilla followed by the Tinga, sour cream, salsa, guacamole, and grated cheese. Squeeze some lime juice over the top.
  5. Fold the sides of the tortilla into the middle, and then roll from one of the remaining open sides into a tight wrap.
  6. Wrap tightly in foil, slice in half and enjoy!