Les Da Chef’s chicken liver burritos are amazing

Les Da Chef is a genius at coming up with fast, easy dinners that make use of affordable ingredients. These bright, fresh burritos are loaded with chicken livers, which make them a more budget-friendly option. The perfect solution for Januworry!

Ingredients:

  • Canola oil, for frying
  • 1 x 250 g tub Woolworths Free Range Chicken Livers
  • 1 t garlic, minced
  • 1 t chilli, chopped
  • 1 cup Woolworths Fresh Free Range Liquid Chicken Stock
  • 1 T Woolworths Tomato & Jalapeño Relish
  • Sea salt and freshly ground black pepper, to taste
  • 1 t smoked Spanish paprika
  • 1 250 g bag Woolworths Heat & Eat Golden Medley Grains
  • 6 Woolworths Tortilla Wraps
  • ½ cup sour cream
  • 6 T Woolworths Sriracha Tangy Mayonnaise
  • 1 red onion , thinly sliced
  • 1 sweet yellow pepper , seeded and thinly sliced
  • 1 cup baby spinach
  • ½ cup fresh coriander, chopped

Method:

  1. Make sure your veggies are sliced and ready before you start.
  2. Heat a pan over the highest heat possible. Once hot, add about 3 T canola oil.
  3. Add the livers, garlic and chilli to the pan and brown the livers well. Add the chicken stock, but only when the livers are a deep, dark brown colour.
  4. Simmer over a high heat until the stock has reduced to a thick sauce, about 15–25 minutes. Add the tomato relish and stir gently. Season with the salt, pepper and paprika, then remove from the heat.
  5. Heat the Golden Medley in the microwave for 90 seconds.
  6. Heat the tortilla wraps for a few seconds, they should still be soft and pliable. Brush the wraps with a bit of the sour cream, then add a bit of each remaining ingredient to each wrap.
  7. Wrap and fold each burrito, then stick a toothpick through each one to maintain its shape. You could wrap each one in wax paper and foil if you’ll be serving them later or on another day.

Sounds like a bit more effort than you’re game for?

SHOP READY MEALS