How to Make Chicken Burrito
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (18)
- 16 oz skinless boneless chicken breast cut into 2-inch pieces
- 4 flour tortillas
- 4 oz onion cut into wedges
- 4 oz avocado sliced
- 4 oz red bell pepper sliced
- 4 oz lettuce mix roughly chopped
- 2 oz unsalted dark red kidney beans
- 2 oz corn kernels
- 2.5 oz cheddar cheese shredded
- 1 tbsp olive oil
- 1/2 cup unsalted chicken broth
- 1/4 tsp cumin
- 1 tsp paprika
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp chili powder
- 1 tbsp garlic minced
- 1 tsp oregano
INSTRUCTIONS
Prep:
Cut the chicken breasts into 2-inch slices.
Slice the avocado: Run a knife around the avocado, lengthwise, and twist the two halves to open the fruit. Tap the knife into the seed and pull out. Peel the skin of each half away, lay the flat side down, and cut into thin slices.
Slice the bell pepper: Cut away the top and bottom of the bell pepper, and slice it open. Hold the knife horizontal to the cutting board and carefully slice away the white part as well as the seeds. Cut the rectangular piece of pepper into thin strips.
Cut the onion into wedges: Half the onion lengthwise and slice off the root and head. Lay one half flat and make a vertical cut right through the center to have two large wedges. Flip the large wedges and cut them into four small wedges.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and bash them with a knife to remove the peel with ease. Mince the peeled cloves.
Cook:
Sauté the garlic in olive oil: In a skillet over medium heat, add 1 tbsp olive oil and 1 tbsp garlic. Stir for 30 seconds.
Add the chicken and seasonings: Add 16 oz skinless boneless chicken breast, 1/2 tsp ground black pepper, 1/4 tsp cumin, 1 tsp paprika, 1/4 tsp salt, 1/4 tsp chili powder, and 1 tsp oregano. Stir fry for 3 minutes.
Add the chicken broth: Add 1/2 cup unsalted chicken broth and cook for 7 minutes over low heat.
Make shredded chicken and add the red bell pepper, onion: Use two forks to pull the chicken apart into shreds. Then add 4 oz red bell pepper and 4 oz onion. Stir fry for 2 minutes.
Add the chicken filling: Place the chicken filling along with 2 oz corn kernels, 2 oz unsalted dark red kidney beans, 2.5 oz cheddar cheese, and 4 oz avocado into 4 flour tortillas and wrap them up.
Wrap up the chicken burrito: Roll the tortilla up, tuck in the filling tightly, and neatly fold in the sides to prevent spillage, then roll all the way through.
Pan-sear the chicken tortillas: In a skillet over low heat, pan-sear the chicken tortillas, one by one, each for a total of 4 minutes until the tortilla is lightly browned on all sides.
Wrap up with foil and serve: Wrap each chicken tortilla with foil, then cut each tortilla into 3 equal parts. Serve with lettuce mix.
