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Grilled Chicken Burrito in Seafood XO Sauce

Grilled Chicken Burrito in Seafood XO Sauce

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    35mins

  • Cooking

    35mins

Dinner Holiday Meat Chicken Egg Lunch Dinner Over 60 mins

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

XO Sauce

Seafood XO Sauce

Soy Sauce

Salt Reduced Soy Sauce

Seasoning Powder, Soup Base

Premium Mushroom Powder (No MSG Added)

How to make it

  1. 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.
  2. Cut the tamagoyaki and avocado into thick strips.
  3. 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.

  4. Tips:

    The amount of Seafood XO sauce can be adjusted according to personal preference.

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