Burrito Deluxe Recipe

Prepare chicken option

If using pre-cooked shredded chicken, warm it gently in a skillet with 1/2 tbs oil, 1/4 cup tomato sauce, 2 tsp minced garlic, 1/2 tsp chili powder, 1/4 tsp cumin, and a pinch of salt and pepper over medium-low heat for 3–5 minutes until heated through and well coated. Keep warm.

Prepare beef option

If using ground beef: heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add 1/2 cup finely diced onion and 2 tsp minced garlic; sauté 2–3 minutes until softened. Add 1 lb ground beef, breaking it up with a spatula. Cook until no pink remains, 6–8 minutes. Drain excess fat if needed. Stir in 1 tbs chili powder, 1 tsp ground cumin, 1/2 tsp oregano, 1 tsp salt, 1/2 tsp black pepper, 1/2 cup tomato sauce and 1/4 cup water. Reduce heat to medium-low and simmer 4–6 minutes until sauce thickens slightly. Remove from heat and keep warm.

Warm tortillas: stack tortillas and microwave covered with a damp paper towel for 20–30 seconds or warm one at a time in a dry skillet 20 seconds per side until pliable.

If using rice and beans: warm the cooked rice and heated beans. Spread roughly 1/2 cup rice and 1/4 cup beans in center of each tortilla if using. If not using rice, omit.

Add protein: place about 1/2 cup of the prepared shredded chicken or 1/2 cup of seasoned ground beef on top of rice/beans (or directly on tortilla). Adjust quantity to preference so burrito isn’t overstuffed.

Cheese: sprinkle about 1/4 cup shredded cheese over the hot filling so it melts slightly.

Add burrito salsa: spoon about 2–3 tablespoons (roughly 1/8–1/4 cup) of burrito salsa over the filling for each burrito.

Add lettuce and sour cream: top with about 1/2 cup shredded lettuce and 2 tablespoons sour cream per burrito. Add chopped cilantro and a squeeze of lime if using.

Fold burrito: fold in the sides of the tortilla, then roll from the bottom up tightly to enclose filling. Tuck ends under to seal.

Optional grill: heat a nonstick skillet or griddle over medium heat and add 1/2 tbs butter or oil. Place seam-side down first and cook 1–2 minutes per side until lightly golden and sealed; press gently with spatula. This crisps exterior and warms everything through.

Serve: transfer to a plate, cut in half if desired, and serve immediately with extra salsa, sour cream, and lime wedges.