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Chicken and Mushroom Burrito

Elias Dib of Melbourne’s Amigos shares their signature burrito recipe.



  • 1.

    Preheat oven to 180C.

  • 2.

    Heat the oil in a frypan to medium heat. Saute the onion, capsicum and garlic for 2 minutes.

  • 3.

    Add the chicken and mushrooms and cook until the chicken is browned.

  • 4.

    Add the wine and cook for 1 minute.

  • 5.

    Add the cream, chicken seasoning and pepper. Cook for a further 5 minutes or until the sauce has thickened slightly.

  • 6.

    Add a pinch of parsley and spring onions and remove from heat.

  • 7.

    Lay out the flour tortillas, and spoon the chicken mixture over one half of each tortilla, reserving some of the sauce.

  • 8.

    Fold the burritos over, cover with the remaining sauce, top with cheese and bake for 3-5 minutes or until the cheese is melted.

  • 9.

    Garnish with the remaining parsley and spring onion and serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken and Mushroom Burrito.


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