North London is a patchwork of vibrant neighbourhoods, and its markets are the beating heart of the local food scene. From bustling street food bazaars to charming neighbourhood farmers’ markets, this guide helps you navigate the best spots to shop, eat, and explore. Whether you’re after fresh produce, international street food, or artisanal goods, these markets offer a genuine taste of the area’s diverse culinary landscape.
Ingredients
- 1 large bunch of fresh coriander (cilantro), roughly chopped – about 1 cup (20 g)
- 2 ripe avocados, peeled and stoned – about 2 cups (300 g) flesh
- 1 red onion, finely diced – about 1 cup (150 g)
- 2 limes, juiced – about ¼ cup (60 ml)
- 1 jalapeño pepper, deseeded and finely chopped – about 2 tbsp (20 g)
- 1 tsp (5 g) salt, plus more to taste
- 4 large flour tortillas – about 10 inches (25 cm) each
- 2 cups (340 g) cooked chicken breast, shredded
- 1 cup (240 ml) sour cream or Greek yogurt
- 1 cup (150 g) cherry tomatoes, halved
- 2 cups (120 g) shredded lettuce (romaine or iceberg)
- 1 cup (100 g) grated cheddar or Monterey Jack cheese
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
Instructions
- In a medium bowl, combine the chopped coriander, avocados, red onion, lime juice, jalapeño, and 1 tsp salt. Mash with a fork until well combined but still chunky. Set aside.
- In a separate bowl, toss the shredded chicken with the olive oil, cumin, and smoked paprika. Season with a pinch of salt.
- Warm a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until heated through and lightly browned, about 5–7 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C) as per USDA FSIS safe minimum, checked with a food thermometer.
- Warm the tortillas in the same skillet for about 30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes.
- To assemble each burrito: lay a tortilla flat, spread about ¼ cup of the avocado mixture in the centre, then top with ½ cup of chicken, 2 tbsp sour cream, a handful of cherry tomatoes, lettuce, and ¼ cup of cheese.
- Fold the sides of the tortilla inward, then roll tightly from the bottom, tucking in the filling as you go.
- Slice each burrito in half diagonally and serve immediately.
Tips
- If you prefer a spicier kick, leave the seeds in the jalapeño or add a dash of hot sauce.
- For a vegetarian version, swap the chicken for 2 cups (340 g) of black beans (cooked or canned, drained and rinsed).
- To prevent the avocado mixture from browning, press plastic wrap directly onto its surface before refrigerating.
- Use a damp paper towel under your cutting board to keep it steady while chopping.
Serving Suggestions
These burritos are a complete meal on their own, but they pair wonderfully with a side of tortilla chips and salsa, or a light corn salad. For a refreshing drink, serve with aguas frescas or a cold beer.
Variations
- Breakfast Burrito: Add scrambled eggs and crispy bacon for a hearty morning version.
- Fish Burrito: Use grilled white fish (like cod or tilapia) cooked to 145°F (63°C) instead of chicken, and add a squeeze of lime.
- Vegan Burrito: Substitute the chicken with roasted sweet potato cubes and use vegan sour cream and cheese.
Storage and Reheating
Leftover burritos can be wrapped tightly in foil and stored in the refrigerator for up to 3 days. To reheat, place the foil-wrapped burrito in a preheated 350°F (175°C) oven for 15–20 minutes, or until hot throughout. Avoid microwaving, as the tortilla may become soggy.
Frequently Asked Questions
Can I make these burritos ahead of time?
Yes, you can assemble them up to 24 hours in advance. Wrap individually in foil and refrigerate. Reheat as directed above.
What can I use instead of sour cream?
Plain Greek yogurt works well, or for a dairy-free option, use a plant-based yogurt or a simple lime crema made from cashews.
How do I keep the burritos from unrolling?
Make sure the tortillas are warm and pliable. Roll them tightly, tucking in the sides firmly. You can also place them seam-side down in a hot skillet for 1 minute to seal.
Can I freeze these burritos?
Yes, wrap each burrito in foil and place in a freezer bag. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
What if I don’t have a food thermometer?
It’s highly recommended to use one to ensure the chicken is safely cooked. If you don’t have one, make sure the chicken is steaming hot and no longer pink in the centre.
Are these burritos gluten-free?
Use corn tortillas instead of flour, and check that your spices are certified gluten-free.
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- Vacuum Sealing Cucumbers: Keep Them Crisp
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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