Kashville Burrito Recipe

Warm tortillas

Stack the flour tortillas and wrap them in foil. Warm in a 350°F (175°C) oven for 8–10 minutes or heat individually in a dry skillet over medium heat 20–30 seconds per side until pliable. Keep covered to stay warm while assembling.

Shred the cheese and have cilantro and lime wedges ready at the assembly station.

Cook bacon

In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, until fat renders and bacon is crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving about 1–2 tbsp of bacon fat in the pan for flavor. Reserve bacon for assembly.

Sear and cook chicken

Increase heat to medium-high. Pat chicken pieces dry and season lightly with 0.25 tsp kosher salt and a pinch of black pepper. Add 1 tsp vegetable oil to the skillet if needed. Add chicken to the hot pan in a single layer and sear without moving for 2 minutes, then stir and cook until no longer pink and edges are caramelized, about 4–6 more minutes. Remove chicken to a bowl and set aside.

Sauté aromatics & peppers

Reduce heat to medium. If the skillet is dry, add 1 tbsp butter. Add diced onion, sliced red bell pepper, minced jalapeño and minced garlic. Sauté until softened and fragrant, about 4–5 minutes.

Combine protein with vegetables

Return the chicken and cooked bacon to the skillet with the vegetables. Stir to combine and reduce heat to low while you prepare the Kashville spice-sauce.

Make spice blend

In a small bowl, mix brown sugar, smoked paprika, ground cumin, chili powder, remaining 0.75 tsp kosher salt, and 0.5 tsp black pepper until evenly combined.

Finish chicken with sauce

Sprinkle the spice blend over the chicken mixture in the skillet. Add 2 tbsp hot honey and 1 tbsp apple cider vinegar. Toss and stir over low heat so the sauce coats the chicken and vegetables and becomes glossy, about 2–3 minutes. Taste and adjust seasoning — add a little more salt or honey if needed. Keep warm while you make the slaw and eggs.

Prepare slaw

In a medium bowl combine shredded cabbage and grated carrot. In a small bowl whisk together mayonnaise, Greek yogurt, 1 tsp apple cider vinegar, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper. Pour dressing over cabbage mixture and toss until evenly coated. Let sit 5 minutes to mellow flavors; refrigerate if assembling later.

Scramble eggs

In a bowl whisk together 4 large eggs and 2 tbsp whole milk until blended. Melt 1 tbsp unsalted butter in a nonstick skillet over medium-low heat. Pour eggs in and cook, stirring gently and frequently, until soft curds form and eggs are just set, about 3–4 minutes. Season lightly with salt and pepper and remove from heat.

Assemble the burritos

Lay a warmed tortilla flat. Spoon about 1/4 of the Kashville chicken mixture down the center (about 3/4 cup). Top with a portion of scrambled eggs (about 1/4 of the eggs), 1/4 of the creamy slaw (about 1/2 cup), 2–3 tbsp shredded cheese, and a sprinkle of chopped cilantro. Drizzle about 1/2 tbsp hot honey over the filling if you like more heat-sweet contrast and a squeeze of lime. Fold the sides in, then roll tightly from the bottom to enclose the filling. Repeat for remaining tortillas.

Optional crisping

For a crisp exterior, heat a large skillet over medium and melt 1 tsp butter or oil. Place each burrito seam-side down and cook 1–2 minutes per side until golden and sealed. Transfer to a plate and let rest 1 minute.

Serve

Serve each burrito warm with extra lime wedges and hot sauce on the side.