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


  • 30ml cottonseed oil

  • ¼ small onion, diced

  • ¼ small capsicum, deseeded, diced

  • 1 clove garlic, crushed

  • 450g chicken breast, diced

  • 150g mushrooms

  • 30ml white wine

  • 3 cups cream

  • 1 ½ teaspoons chicken seasoning

  • 2 pinches ground black pepper

  • Small handful parsley leaves

  • 5 spring onions, sliced

  • 1 packet flour tortillas

  • 60g Egmont cheese, grated


  • 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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