Wheat Burrito Recipe

Warm tortillas

Wrap the 4 whole wheat tortillas in a damp paper towel and microwave on high for 30–45 seconds until pliable. Alternatively, warm each tortilla in a dry skillet over medium heat 20–30 seconds per side. Keep wrapped in a clean towel to stay warm while you assemble.

Prepare chicken

Trim any fat from the chicken breast and slice into 1/2-inch strips or bite-size pieces for faster cooking.

Season chicken

In a bowl, toss chicken pieces with 1 tbs olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Grill or sear chicken

Preheat a grill pan or skillet over medium-high heat. Add the seasoned chicken in a single layer and cook 4–6 minutes per side (or until internal temperature reaches 165°F / 74°C), turning once to brown evenly. Remove from heat and let rest 3–4 minutes, then slice or shred as desired.

Heat beans

Place the drained and rinsed black beans in a small saucepan over medium heat. Add a pinch of salt and 1–2 tbs water if needed. Heat, stirring occasionally, until warm, about 3–5 minutes. Lightly mash about half the beans with the back of a spoon for a creamier texture.

Prepare cheese

Shred cheese if needed and have it ready to sprinkle into the burrito. Keep warm or at room temperature so it melts slightly when assembled.

Prep lettuce and avocado

Wash and shred the lettuce. Slice the avocado in half, remove the pit, scoop out the flesh and slice or dice. Toss avocado with a squeeze of lime if you want to prevent browning and add brightness.

Pico

If using store-bought pico de gallo, give it a quick stir. If making quick pico: combine 1 cup diced tomato, 2 tbsp finely chopped onion, 1 tbsp chopped cilantro, a squeeze of lime and pinch of salt, then mix. Measure out 1/2 cup for topping.

Warm queso

In a small saucepan over low heat, combine 1/2 cup queso sauce with 2 tbs milk and stir until smooth and warm (do not boil). Keep on lowest heat or in a small insulated container so it stays pourable.

Lay one warmed wheat tortilla flat on a work surface. In a line across the center, place: 1/4 cup warmed black beans (spread slightly), 1/4 cup shredded cheese, about 3–4 oz grilled chicken pieces, a small handful (about 1/2 cup) shredded lettuce, and sliced avocado (about 1/4 of the avocado per burrito).

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up to form a burrito. Place seam-side down on the work surface. Repeat with remaining tortillas and fillings.

Place assembled burritos seam-side down in a dry skillet over medium heat and press lightly, cooking 1–2 minutes per side to seal and create a light crisp. Alternatively, toast in a panini press for 2–3 minutes.

Transfer burritos to plates. Spoon pico de gallo on top (about 2 tbsp per burrito), then drizzle warm queso over each burrito (about 2 tbsp). Garnish with chopped cilantro and serve with lime wedges.