Chicken and Fajita Vegetables Swiss Chard Burrito

I’ve been home for over a week now, and all I’ve been doing is eat. Seriously… It’s partly due to the fact that it’s the holiday-season but I also simply can’t control myself when my dad’s cooking. I tend to forget how good it is when I go back to school, and then I fall right back into it when I go home. In many ways, it’s a daily test to my self-control that I fail miserably. So in preparation for today’s New Year’s Eve dinner, I felt like I needed a “detox” lunch. Don’t get me wrong, I absolutely love to eat cheese and drink wine at every meal, but it’s not the “lightest” combo in the long run. So I decided to make something healthier; I needed something green! Since we’re up in the mountains, it’s a bit of a trek to go grocery shopping. I always turn the fridge inside out until I find something that I can work with and only go to the store if I really really need to. Lucky for me, there’s a lot of us in my house, which means that we prepare everything in huge quantities and always end up with leftovers. Since there’s never quite enough of one to make a full second meal out of it, we have to be creative to combine leftovers into new meals. Like this Swiss chard burrito for example! This kind of creative cooking is my specialty and my favorite type of challenge! Through this recipe, leftovers got a full makeover! They turned into something crunchy, fresh, tasty and healhty at the same time. Believe it or not, my main inspiration was my go-to Chipotle order, which I miss here in France. A grilled chicken, brown rice and fajita vegetables burrito bowl with lots of romaine lettuce. I just turned it into a Swiss chard kind of burrito, and let go of the guac. As always you can obviously make it all from scratch, but using cooked brown rice and chicken really makes it a breeze to prepare. Bon appétit!

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Total time: 35 minutes Ingredients:

• 2 Swiss Chard leaves
• 1/4 cup brown rice
• 1 cup water
• 2 chicken tenderloins (or about 1 cup shredded, cooked chicken)
• 1 orange bell pepper
• 1/4 yellow onion
• olive oil
• sea salt and freshly ground black pepper

Directions:

1. Start by cooking the brown rice. Cover the grains with 1/2 cup water, add a pinch of salt, bring to a simmer, cover, and let it cook until all the water is absorbed (about 15 minutes).
2. Meanwhile cut the pepper into thin strips and mince the onion. Heat some olive oil in a pan, add the veggies with a pinch of salt, and let it all brown while you prepare all the rest.
3. To cook the chicken, heat some olive oil in another pan, add the tenderloins seasoned with salt and pepper, and let them sizzle for about 4 minutes without flipping them. When that side is golden, add 1/2 cup of water, flip them, cover the pan, and cook for about 8 minutes. Let the chicken cool before shredding it (with your hands or a fork).
4. De-stem the Swiss Chard leaves. To do so place them face down on a cutting board (you want the side with the stem sticking out to face upward). Using a very sharp knife, gently slice the stem horizontally as closely to the leaf as possible. You want the stem to be as thin as possible so that you can wrap it without breaking it.
5. To assemble, start with the chard, add some brown rice around the lower third of the leaf, top with shredded chicken, fajita veggies, crumbled cojita cheese (or feta), and drizzle with Sriracha. Wrap it like a burrito (fold both sides over the filling, and tuck them in by rolling the wrap from the bottom to the top), slice it in half and dig in!

TIP: You can use any kind of tortilla for this wrap if that’smore your thing! Temps total: 35 minutes Ingrédients:

• 2 grandes feuilles de blettes
• 1/4 tasse de riz brun
• 1 tasse d’eau
• 1 blanc de poulet
• 1 poivron orange
• 1/4 oignon jaune
• huile d’olive
• sel de mer et poivre noir fraichement moulu

Etapes:

1. Commencez par cuire le riz brun. Recouvrez les grains avec 1/2 tasse d’eau, ajoutez une pincée de sel, faites frémir l’eau, couvrez et laissez toute l’eau s’évaporer (environ 15 minutes).
2. Pendant ce temps, tranchez le poivron finement et émincez l’oignon. Faites chauffer de l’huile dans une poêle, ajoutez les légumes avec une pincée de sel et laissez brunir pendant que le reste cuit.
3. Faites cuire le poulet dans une autre poêle. Ajoutez le blanc et laissez le dorer dans de l’huile d’olive pendant environ 4 minutes sans le retourner. Ajoutez alors 1/2 tasse d’eau, couvrez et laissez cuire pendant environ 8 minutes. Laissez le blanc refroidir avant de l’effilocher (avec vos mains ou une fourchette).
4. Affinez les tiges des feuilles de blettes pour les assouplir. Placez chaque feuille à plat sur une planche à découper, avec le côté où la tige ressort le plus vers le haut. En utilisant un couteau bien aiguisé, coupez la tige dans le sens horizontal, le plus proche de la feuille possible. Plus la tige sera fine, plus il sera facile de rouler le wrap sans casser la feuille.
5. Pour monter le wrap, commencez par une feuille de blette. Ajoutez du riz au niveau du tiers au bas de la feuille, du poulet effiloché, des légumes fajita, du fromage cojita, et un filet de sauce piquante Sriracha. Roulez le wrap comme un burrito (pliez les deux extrémités latérales sur la garniture, et coincez les en roulant la feuille depuis le bas vers le haut), tranchez le en deux et mordez à pleines dents!

LE PLUS: Vous pouvez bien évidemment utiliser une tortilla pour ce wrap!

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