Chicken Burrito Recipe
The Chicken Burrito recipe is a Mexican street food that is loved all over the world. Its colors, bold flavor, and sweet-and-sour notes are just some of the elements that make it one of the most famous and beloved quick dishes. Its ingredients include meat—chicken breast in this case—and vegetables such as bell peppers, tomatoes, and lettuce, all wrapped in a tortilla and served with a sauce.
| Season | All the seasons |
| Ingredients | 4 |
| Ease of the | Easy |
| Ready in | 50 min |
Chicken burrito
The Chicken Burrito is often compared to the Italian piadina romagnola, but unlike the latter, the Mexican recipe contains no fats or leavening agents. This makes the tortilla a light and gluten-free food.
The recipe is very easy to make—perfect for a themed dinner with friends—and there are many ingredients you can use to enrich its flavor and make your burritos truly irresistible.
I decided to use two sauces as condiments: a lemon guacamole and a yogurt sauce. You can unleash your creativity and fill your burritos in countless ways: this recipe sets no limits to your imagination, and you can further customize them by adding lettuce, corn, beans, or even rice to turn them into a complete, hearty dish full of flavor. So, what are you waiting for? Write down the ingredient list and join me in making some delicious Chicken Burrito!
Ingredients
shredded Chicken Burrito
Preparation
First, cut the meat into thin strips
Place the chicken in a bowl and drizzle it with the oil, lemon zest, lemon juice, honey, smoked paprika, and salt. Mix well and let it marinate for 30 minutes, covering the bowl with plastic wrap.
Prepare the guacamole. Cut the avocado in half and remove the pit. Then, using a spoon, scoop out the flesh and place it in a bowl. Squeeze the lemon and add the juice to the avocado. Season with salt and pepper.
Dice the tomato and chop the shallot, then add them to the avocado flesh. Drizzle with a little oil, add the chopped parsley (or coriander), season with salt and pepper, and mix. Then, using the tines of a fork, mash all the ingredients thoroughly until you get a smooth, creamy texture.
The lemon guacamole is ready. Transfer it to a bowl and set it aside.
Heat a drizzle of oil in a pan and add the chicken along with all its marinade juices. Cook over high heat for 10 minutes, allowing the chicken to caramelize and form a crispy crust.
In a non-stick pan, lightly toast the tortilla on both sides. Then sprinkle the shredded cheddar in the center and let it melt.
Transfer the tortilla to a plate or cutting board, and fill it with lettuce and tomato. Season with salt. Add the guacamole (or, if you prefer, a yogurt sauce).
Now take the two side edges of the tortilla and fold them over the filling. Then fold the bottom edge of the tortilla as well, and continue rolling the Chicken Burrito over itself until it is fully sealed. Heat it in the pan for a few minutes on both sides.
Chicken Burrito withe rize
Flavor variations for the Chicken Burrito
One of the great qualities of the Chicken Burrito is its versatility: you can modify it according to your taste and dietary needs. Here are some of the most popular variations:
Vegetarian or Vegan Chicken Burrito
For those following a vegetarian or vegan diet, the Chicken Burrito can be easily adapted by replacing the meat with plant-based proteins, such as marinated tofu. Grilled vegetables like zucchini, bell peppers, and onions also add flavor without being heavy.
Chipotle Burrito with Carne Asada or Grilled Chicken
If you want an even richer and more flavorful chipotle burrito, try fillings with ground meat or carne asada. These ingredients provide a unique taste, and if marinated with Mexican spices before cooking, they will make the burrito truly special.
Chipotle Burrito with Guacamole and Sour Cream
Guacamole and sour cream are key ingredients to give the burrito creaminess and freshness. If you love bold flavors, add a generous amount of guacamole and a spoonful of sour cream to the filling, creating a perfect mix of tastes and textures.
Lemon-Cilantro Rice Version
An interesting variation is adding lemon-cilantro rice to the burrito. This combination, inspired by Tex-Mex cuisine, gives a fresh and citrusy flavor that pairs perfectly with the spiciness of chipotle.
Chipotle Burrito with Jalapeños and Pico de Gallo
For those who enjoy even spicier flavors, jalapeños and pico de gallo (a fresh tomato, onion, and cilantro salsa) are ideal additions. The freshness of the pico de gallo balances the heat of the jalapeños, creating a perfect flavor harmony.
Ingredients
How To Make chicken and rice burrito
Prepare the Chicken
- Cut the chicken (breast or thighs) into small pieces.
- Place them in a bowl and season with a couple of tablespoons of oil, salt, pepper, oregano, cumin, chili powder, garlic powder, and crushed coriander seeds (omit any ingredient you don’t like).
- Mix well to coat the chicken, cover with plastic wrap, and let it marinate in the fridge for at least 30 minutes. You can also prepare it the night before.
Cook the Beans
- Meanwhile, cook the black beans (cooked borlotti or cannellini beans also work). Drain and set aside.
- Chop one onion and remove the core of a garlic clove. Blend them together with one tablespoon of chili powder in a food processor.
- Heat some oil in a pan and sauté the onion, garlic, and chili mix.
- Add the beans, stir, pour in a cup of water or broth, and cook over low heat for about 20 minutes.
- Leave the beans slightly brothy.
Cook the Rice
- Rinse the rice under running water and cook it in salted boiling water.
- Once cooked, drain and place it in a bowl.
- Season with extra-virgin olive oil, the zest and juice of half a lime, and chopped parsley. Mix well and set aside.
Cook the Chicken
- Heat some extra-virgin olive oil in a pan.
- Add the marinated chicken and cook over high heat until the pieces are golden and cooked through.
Assemble the Burrito
- Soften the tortillas by wrapping them in a damp cloth for 30 seconds or heating them in the microwave or a pan for 30 seconds.
- Place the tortilla on a sheet of foil slightly larger than its size.
- Spread a couple of tablespoons of rice in a rectangle in the center, leaving the edges free.
- Add a couple of tablespoons of beans on top.
- Add the chicken.
- Pour a little sauce of your choice (I used sour cream).
- Add some lettuce, tomato, or sliced avocado.
- Add more sauce (I used guacamole and cheddar).
- Roll the tortilla from the bottom, covering the filling and tightening it. Fold the bottom flap under the filling.
- Fold the sides toward the center and finish rolling, placing the seam underneath.
- Wrap the burrito in foil and refrigerate for 15–30 minutes. Repeat for the remaining burritos.
Seal the Burrito
- Brush a pan with a tiny bit of oil and sprinkle a thin layer of coarsely grated cheese.
- Place the burrito on top. Let the cheese form a crispy crust, then carefully lift the burrito and turn it over to brown the other side.
- Cook until golden on both sides and serve with your favorite sauces.
