Car Talk
Guys
Tom and Ray Magliozzi's
Chile-Ginger Chicken Burrito
Serves 2 generously
2 chicken breasts, boneless, skinless, sliced thinly
1 large onion, halved, sliced into 1/2-inch half-moons
1 large zucchini, cut into 1/2-inch discs
3-4 tablespoons Chile-Ginger Oil, plus more for drizzling
Flour tortillas
1 large tomato, sliced into 1/4-inch half-moons
1/2 cup grated Vermont cheddar cheese
In a bowl, combine chicken, onion
and zucchini with Chile-Ginger Oil. Season with salt and pepper and toss
to coat. On 2-ply foil, spoon chicken mixture in a short, even heap, bring
foil together and wrap well. Place on a clean, cast-iron manifold. Drive
for about 27 miles with foil package on manifold. Place tinfoil-wrapped
flour tortillas on top of veggie packet – be careful, it will be hot.
Drive for 3 miles to heat tortillas. To serve, lay warm tortilla down, add
chicken-veggie mixture, and top with tomatoes and cheese. If you desire an
extra kick, drizzle reserved Chile-Ginger Oil on top. Fold tortilla over
filling, and enjoy. Alternatively, preheat oven to 375 degrees. Place the
foil-wrapped package on a sheet pan and bake in 15 minutes, adding
tortillas for the last few minutes.