Pulled Chicken Burritos – Using up our Tomatoes

I have no garden but I still wanted my son to see the beauty in raising seedlings and seeing things grow. This year we put some tomato plants in pots and had quite a good yield. It’s the end of the season where we are now and the plants are looking straggly. I plucked the last fruit with the idea of making Som Tum ส้มตำ but my husband got in first.

Yes that’s a sad little strawberry in there too.



He makes this fabulously healthy bone broth for us to use in soups and other recipes requiring stock. Check out Hemsley + Hemsley’s book – so good.




Today was bone broth day and not one to waste anything, he used the chicken meat for these Pulled Chicken Burritos. Here’s the recipe, I haven’t been specific with the amounts for the salsa because you really can freestyle, add more or less of what you like and use up what you have in the fridge. The key is a nice cold tangy salsa in contrast with the warm and spicy chicken.


  • Around 700 grams Chicken Shredded from your Bone Broth Chicken (see recipe above)
  • 1 tablespoon sweet smoked paprika
  • ½ a tablespoon ground cumin
  • 1 teaspoon chilli powder
  • ½ a teaspoon onion powder
  • The best olive oil you can afford
  • 2 cloves of garlic
  • 1 Can of Kidney Beans – drained (that’s what we had in the cupboard but you can use black beans or pinto beans for a more authentic recipe).
  • Fresh Lemon
  • Tomatoes
  • Half an onion
  • Bell pepper
  • Fresh coriander
  • Ripe avocado
  • Tortilla bases – whichever kind you prefer
  • Sour Cream
  • Salt
  • Pepper



  1. This is the most important step to make a tangy salsa, a trick I learned from a Lebanese friend that has served me well in all sorts of cuisines. Crush a clove of garlic and salt to taste in a mortar with pestle. Keep going until you have a nice mushy consistency.
  2. Add the juice of a lemon.
  3. Add two glugs of your fine olive oil
  4. Roughly chop the tomatoes, bell pepper, avocado and thinly slice the onion, then add to a bowl with the garlicy dressing. Roughly chop and add the coriander leaves, and lightly stir.
  5. This is best cold so chill it in the fridge while you cook the chicken.





  1. Pull the soft meat from your chicken bones with a fork when it’s cool enough to touch.
  2. Chop or crush the garlic and add to a frypan with a tablespoon of olive oil on a medium heat for a minute.
  3. Add the soft chicken and spices to the pan, turn up the heat and mix with a wooden spoon.
  4. Add the beans, and cook for 3 minutes. Grate in some lemon zest, salt and pepper to taste – stir well and remove from the heat.
  5. Warm up the tortillas in the oven or in a hot dry frypan.
  6. Now you are ready to assemble. A heap of chicken, a spoon or two of salsa and a dollop of sour cream!
  7. Roll and eat, let the juices drip down your arms 🙂


I couldn’t wait so my burrito had no sour cream in this picture. As you can see, I also added a little Sambal Oelek to mine, not Mexican but fabulous.





What’s your favourite Mexican dish? Let me know in the comments.


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