Champion Burrito Recipe
A 12” flour tortilla filled with fajita beef, grilled chicken, shrimp, and pico de gallo. Topped with chipotle cream sauce and Monterrey jack cheese. Served with black beans and Spanish rice.
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Ingredients
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Burrito Filling
Sides
Method
Prepare the Filling
- 1
Cook the Meats
In a skillet over medium heat, cook the fajita beef for about 5 minutes until browned. Remove and set aside. In the same skillet, cook the grilled chicken for about 5 minutes until fully cooked. Finally, add the shrimp and cook for an additional 3-4 minutes until they turn pink. Combine all the cooked meats in a bowl.
- 2
Prepare Pico de Gallo
In a mixing bowl, combine diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt to taste. Mix well to create a fresh pico de gallo.
Assemble the Burrito
- 3
Layer Ingredients
Lay the flour tortilla flat on a clean surface. In the center, layer the cooked meats, followed by a generous spoonful of pico de gallo, and sprinkle with Monterrey Jack cheese.
- 4
Add Sauce
Drizzle the chipotle cream sauce over the layered ingredients.
- 5
Roll the Burrito
Carefully fold the sides of the tortilla inward and then roll from the bottom to the top to enclose all the ingredients tightly.
Cook and Serve
- 6
Toast the Burrito
In a skillet, lightly toast the burrito seam side down for about 2 minutes until golden brown. Flip and toast the other side for another 2 minutes.
- 7
Prepare Sides
While the burrito is toasting, heat the black beans and Spanish rice in separate pots over medium heat until hot.
- 8
Serve
Slice the burrito in half and serve on a plate alongside the black beans and Spanish rice.