Mexican Chicken Burrito
1.
Thaw the wing roots in advance and remove the bones.
2.
Cut ginger into small strips and put it in a bowl, add barbecue ingredients, oyster sauce, dark soy sauce, cooking wine and salt.
3.
Stir well and marinate for at least 2 hours, remember to turn it over in the middle.
4.
The marinated chicken is taken out and wrapped in breadcrumbs.
5.
Place on the baking tray.
6.
Preheat the oven at 210 degrees, up and down + hot air convection 200 degrees, 20 minutes. Let the grilled chicken cool.
7.
Put the cornmeal and flour into the pot, the ratio is 1:1.
8.
Add appropriate amount of water to form a softer dough and let it rise for 30 minutes.
9.
Take out the awake dough.
10.
Divide into three small doughs.
11.
Roll it out, as far as possible into a circle. (Oh, my handicapped gang, I didn’t make it round, forgive me...)
12.
Put no oil in a non-stick pan, put the pancakes in a small fire.
13.
Turn over after one side is golden.
14.
Take out the baked pancakes. Prepare lettuce and tomato sauce, carrots (I used red and yellow), and sliced chicken.
15.
Put a variety of vegetables and add a little ketchup.
16.
Roll it up~
17.
Let's eat~
18.
Because there is more cornmeal, the taste is rougher, but healthy~
19.
The material is very rich~
Tips:
1. The condiments in the burrito include salsa sauce, guacamole, pico de gallo, etc. My mother only likes ketchup, so I only use ketchup.
2. The oven setting is for reference only~
