BOMBAY BURITTO

2 pieces chicken (thigh)
1 small onion
2 tbsp. ginger
2 tsp. black pepper
3 tbsp. oil
1/2 cup sliced bell pepper
1/4 cup julienned carrot
2 button mushrooms, sliced
1 tsp. jerk sauce
1 tbsp. chopped spring onion
1 tbsp. coriander leaves
3 tortillas
3 tbsp. shredded cheddar cheese
2 tbsp. butter
1/2 tsp. dill
2 tbsp. sour cream
shredded lettuce
cucumber slices
tomato slices
green chili or tomato sauce or salsa

Wash and cut the chicken in strips, set aside.

Grind onions (1/2 cup), ginger and black pepper into paste.

Heat a pan and add oil, chicken, and paste, fry for about 5 minutes in high heat.

Add bell pepper and carrots, and fry 2 to 3 minutes.

Then add mushroom slices and fry again 2 to 3 minutes.

Add jerk sauce, spring onions and coriander leaves, stir 1 to 2 minutes, set aside.

Heat grill and put tortilla on top of the grill, spray oil both side of tortilla, let it warm and remove from the grill.

for folding in a tortilla:
First lay tortilla on top of the board and put cooked vegetable about 1/3 of that in side and spread cheese (1 tbsp) on top of the vegetable, fold first from left and right side and then start folding from top to bottom tightly.

Grill burrito on top of a griddle (or grill) with butter.

Mix dill in to the sour cream.

Place burrito on top of the lettuce bed with cucumber and tomato slices and put sour cream on top of the burrito for attractive garnishing. Serve hot with green chili or tomato sauce.