Caliburrito Recipe

Prepare and marinate chicken

Trim excess fat and pat chicken thighs dry. Cut into 2 cm bite-sized pieces. In a bowl combine 2 tbs olive oil, smoked paprika, ground cumin, garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add chicken, toss until evenly coated, and let sit 10 minutes (or up to 1 hour in fridge).

Cook chicken

Heat a large skillet over medium-high heat. Add a drizzle of oil and spread chicken pieces in a single layer. Cook 4–5 minutes without moving to get color, then stir and cook another 3–4 minutes until cooked through and browned. Remove chicken to a plate and set aside.

Make spicy sauce and finish chicken

Lower heat to medium. In the same skillet add red chili paste, tomato paste, honey, red wine vinegar and 50 ml water. Stir and simmer 1–2 minutes until slightly thickened. Return chicken to skillet and toss to coat thoroughly in sauce. Simmer 1–2 minutes more to let flavors meld. Taste and adjust heat/sweetness as desired.

Cook curly fries according to package instructions. For oven: spread fries on a baking sheet in a single layer, toss with 2 tbs neutral oil and bake at 220°C (425°F) 18–25 minutes, turning once, until crisp and golden. For fryer: deep-fry per package directions until crisp. Immediately season with 1 tsp fine sea salt and keep warm.

Place basil, toasted pine nuts, grated Parmesan, garlic clove, lemon juice, salt, and pepper in a food processor. Pulse while streaming in olive oil until you have a smooth but slightly rustic pesto. Taste and adjust salt or lemon as needed. If too thick, add 1–2 tbs water or more olive oil to loosen.

Warm tortillas briefly in a dry skillet or wrapped in foil in a 160°C (325°F) oven for a few minutes to make them pliable.

Lay a warmed tortilla flat. Spread about 1 tbs pesto down the center. Add a handful (about 60–80 g) of mixed greens, a few halved cherry tomatoes, and 1/4 of the saucy chicken (approximately 125 g). Top chicken with a generous handful of curly fries (about 150–200 g) to provide crunch.

Place half a burrata ball (2 each yields halves per wrap) on top of the fries — the creamy center will ooze into the filling. Sprinkle with chopped cilantro and a few pickled red onion strips if using.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose filling. Repeat for remaining tortillas. If desired, toast the assembled burritos seam-side down in a skillet 1–2 minutes per side to seal and crisp the exterior.

Whisk together mayonnaise, hot sauce, lime juice, 1/4 tsp salt, and 1/4 tsp pepper to make a tangy hot mayo. Drizzle or serve on the side.

Slice burritos in half on the diagonal. Serve immediately with extra sidewinder fries, a spoonful of pesto, and the hot mayo. If presenting family-style, place remaining burrata on a platter for guests to tear open and spoon in.