Grilled Chicken Burrito in Seafood XO Sauce
What You Will Need
Ingredients
- 2 Burrito Wraps
- 2 Chicken Spleen (about 200g)
- 1 piece of Tamagoyaki (Japanese omelette)
- 1 Avocado
Marinade
- 1 tbsp of Lee Kum Kee Seafood XO Sauce (Original flavor)
- 1 tbsp of Lee Kum Kee Salt Reduced Soy Sauce
- 1/2 tsp of Lee Kum Kee Premium Mushroom Powder
Seasoning
- 3 tbsp of Lee Kum Kee Seafood XO Sauce (Original flavor)
Made with
Lee Kum Kee products
How to make it
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Cut two slits on the side of each chicken spleen and marinate with the marinade for 30 minutes. Then, place the chicken in a preheated oven at 180°C and bake for about 25 minutes or until fully cooked. Once done, set aside to cool and then shred into thin strips.
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Cut the tamagoyaki and avocado into thick strips.
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Heat a flat pan over medium heat and lightly toast both sides of the burrito wraps until slightly browned. Then spread a layer of Seafood XO sauce on each wrap, and add the shredded chicken, tamagoyaki strips, and avocado. Roll up the wraps tightly to form burritos.
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Tips:
The amount of Seafood XO sauce can be adjusted according to personal preference.
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