Weekend inspiration for a burrito

Ingredients for burrito:

  • tortillas
  • chicken breasts
  • mushrooms, tomatoes, cucumber, a bit of purple onion, and a head of green lettuce
  • canned beans and corn
  • cheddar cheese
  • olive oil, soy sauce, and a tablespoon of oregano

For the dressing:

  • 180 g Greek yogurt
  • clove of garlic
  • olive oil, smoked paprika, salt, and pepper


Cut the chicken into small cubes and drizzle with olive oil and two tablespoons of soy sauce, then season with oregano. Let the chicken marinate briefly while you prepare the other ingredients. Clean and chop the mushrooms. Wash the green lettuce, separate the leaves, and dry them. Slice the onion into thin rings and dice the tomatoes. Wash the cucumber, slice it into rounds, and drain the beans and corn. Mix Greek yogurt with olive oil, and add a teaspoon of smoked paprika and chopped garlic. Season with salt and pepper, and mix well. In a heated pan, cook the chicken for 4 to 5 minutes while constantly stirring, then set it aside. In the same pan, sauté the mushrooms for 5 minutes, then combine them with the chicken and prepared dressing. Briefly heat the tortillas and add the prepared filling and grated cheddar cheese. Form the burrito and serve.