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:
- Make sure your veggies are sliced and ready before you start.
- Heat a pan over the highest heat possible. Once hot, add about 3 T canola oil.
- 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.
- 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.
- Heat the Golden Medley in the microwave for 90 seconds.
- 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.
- 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?