Author Notes: The burrito is designed to be compact, nutritious, delicious and deliver a package of flavor. During the grape harvest the number of our farm workers swells from 2 (Ignacio, our vineyard manager has lived with us for 17 years) to about 20 men who furiously pick the grapes to fill 1/2 ton bins (they get paid by the ton). It takes a lot of calories to fuel these hard workers , so their food of choice is often a Grande Burrito...which weighs in at about 1 1/2 pounds. They are filled with rice, beans, guacamole and meat; usually carnitas, tripe, lingua, beef, chicken or pasteur and salsa or hot sauce. This recipe is an alternative version that is designed for a person who doesn't burn 600 calories an hour! ****When we pick for ourselves we use small French picking bins and we pay by the hour...not by the ton. —dymnyno
Serves: 2 (about)
1/2 cup farro, cooked (I prefer a dente')
1 avocado, mashed with a squirt of lemon juice.
1 cup roasted chicken, shredded.
1/2 cup Greek yogurt
1/2 cup lettuce, iceberg
1/2 cup yellow onion
1/2 cup cilantro leaves
1/2 garlic clove
1 lime, sliced
salsa, or hot sauce of choice.
2 large flour tortillas.
- Prepare the farro.
- Cook and shred the chicken.
- Finely mince the lettuce, onion and cilantro and garlic. The consistency will be like salsa...very finely minced. This will incorporate these flavors successfully and is a very important step.
- Mash the avocado with a little squirt of lemon juice and garlic if you like.
- Place the large flour tortilla on a flat surface or plate.
- In the middle of the tortilla, spread a little farro, then, guacamole, shredded chicken, lettuce-onion-cilantro, Greek yogurt, but leave a large border so you will be able to wrap and fold the tortilla around the fillings.
- Add the salsa or hot sauce (if you want to). Squirt a squeeze of fresh lime juice.
- Fold the tortilla around the fillings ...two sides in and then top and bottom over, like a package or envelope.
- Now you can package this in plastic wrap or paper and it is ready to go! ******This can be prepared hot or cold.
- This recipe was entered in the contest for Your Best Brown Bag Lunch