In a medium pot set over medium-high heat, combine rice, broth, turmeric, garlic, salt and pepper. Cover. Reduce heat and simmer for 20 to 25 mins or until rice is tender and most of the broth is absorbed. Remove from heat. Let stand covered for 5 mins. Fluff with a fork.
In a large skillet set over medium heat, cook burritos, in batches, for 1 to 2 mins per side or until tortillas are lightly toasted.
Spread 1 tbsp hummus and 1 tbsp tzatziki down the center of each warmed tortilla. Top 1/4 cup lettuce, 1/4 cup rice, 1/4 cup chicken, 2 tbsp cucumbers, 2 tbsp tomatoes, 1 tbsp onion and 2 tbsp feta. Fold the tortilla sides inwards, then fold top and bottom sides holding each fold as you roll into a tight wrap.
Alternatively, grill burritos in panini press if preferred.
Substitute tzatziki sauce with aioli, sour cream, guacamole or salsa if desired.
For loaded Greek burrito, add chopped black olives, lettuce and with Greek seasoning blend.
If desired, grill burritos in panini press before serving.
This Greek version of the classic burrito will quickly become your favorite option for those busy mid-week lunches. It’s quick to prepare and easy to customize!
Try a vegetarian version of this burrito by removing the shredded chicken or go for shredded beef instead to get the best of Greek and Mexican cuisine in one meal!
This traditional Indian spice contains a powerful compound called curcumin which provides an earthy and aromatic taste to rice.
Create your own version of this spiced rice and find new combinations: cayenne pepper, paprika or dried thyme work great with chicken!
This delicious recipe is a great way to enjoy a filling meal in just a few minutes. Prepare one day in advance and store in the refrigerator or make it the same morning before leaving for work. The best part is that you can enjoy this meal hot or cold!
Alternatively, if you want to up your kitchen game, why not learn how to make rice in a rice cooker.