📝 About This Recipe
This recipe elevates the fast-food classic into a gourmet experience, featuring succulent, spice-rubbed chicken breast and a vibrant array of fresh fillings. Wrapped in a toasted flour tortilla, the dish balances the heat of smoky chipotle with the coolness of zesty lime crema and creamy avocado. It’s the perfect handheld feast that brings the bold, festive flavors of a high-end taqueria right into your home kitchen.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Breast (cut into 1-inch bite-sized pieces)
- 2 tablespoons Olive Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Chili Powder (ancho or standard chili powder)
- 1 teaspoon Garlic Powder
The Base & Fillings
- 4 large Flour Tortillas (10-12 inch 'Burrito Size')
- 2 cups Cilantro Lime Rice (cooked and warm)
- 1 can Black Beans (15 oz, rinsed and drained)
- 1.5 cups Monterey Jack Cheese (freshly shredded)
- 2 Avocado (sliced or mashed into guacamole)
- 1 cup Pico de Gallo (fresh tomato salsa)
Zesty Lime Crema
- 1/2 cup Sour Cream (or Mexican Crema)
- 1 Lime (juiced and zested)
- 1 teaspoon Chipotle in Adobo Sauce (finely minced for a smoky kick)
👨🍳 Instructions
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1
In a medium bowl, toss the chicken pieces with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper until evenly coated. Let it marinate for at least 15 minutes.
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2
While the chicken marinates, whisk together the sour cream, lime juice, lime zest, and minced chipotle in a small bowl. Set aside in the fridge to let the flavors marry.
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3
Heat a large cast-iron skillet or non-stick pan over medium-high heat. Once hot, add the chicken in a single layer.
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4
Sear the chicken for 6-8 minutes, turning occasionally, until the edges are golden-brown and crispy, and the internal temperature reaches 165°F (74°C).
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5
Remove the chicken from the pan and let it rest for 3 minutes on a cutting board to keep the juices locked in.
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6
Warm the black beans in a small saucepan over low heat with a splash of water and a pinch of cumin until heated through.
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7
Soften the flour tortillas by heating them for 15 seconds each in a dry pan or microwave. This makes them pliable and prevents tearing during folding.
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8
Lay a tortilla flat. Spread 1/2 cup of warm rice in the center, followed by a scoop of black beans and a generous portion of the cooked chicken.
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9
Layer on the shredded Monterey Jack cheese, pico de gallo, avocado slices, and a drizzle of the lime crema.
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10
Fold the sides of the tortilla inward over the filling, then roll from the bottom up, tucking the edge tightly as you go to form a secure cylinder.
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11
Optional but recommended: Wipe out your chicken skillet and place the burrito seam-side down over medium heat for 1-2 minutes per side until the tortilla is golden and the cheese is molten.
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12
Slice diagonally and serve immediately while the exterior is crunchy and the inside is steaming hot.
💡 Chef's Tips
Always warm your tortillas before rolling; cold tortillas will crack and ruin your burrito structure. Don't overfill! Leave at least 2 inches of space around the edges to ensure a tight, clean seal. Use freshly grated cheese rather than pre-shredded bags; it melts much more smoothly for that perfect cheese pull. For an extra layer of flavor, sauté the black beans with a little chopped onion and garlic before adding them to the burrito. If you prefer a spicier kick, add sliced fresh jalapeños or a dash of your favorite habanero hot sauce to the filling.
🍽️ Serving Suggestions
Serve with a side of crispy corn tortilla chips and a bowl of chunky guacamole. Pair with a cold Mexican lager with a lime wedge or a fresh hibiscus agua fresca. A side of Mexican street corn (esquites) off the cob makes for a perfect textural contrast. Offer extra lime wedges on the side for guests to add a final bright pop of acidity. Serve with a small ramekin of salsa verde for those who like a tangy, herbal dipping sauce.