The Chef

Restaurants

Meals

Drinks

Restaurants›Lime and Salt Restaurant Bar›Chicken Burrito Recipe

Chicken Burrito Recipe

Name: Lime and Salt Restaurant Bars Chicken Burrito Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each large flour tortillas; 2 cups cooked long-grain white rice; 1 cups cooked black beans (drained and warmed); 2 cups cooked shredded chicken; 1 cups pico de gallo; 3 tbs guacamole; 4 tbs sour cream; 0.5 cups queso fresco, crumbled; 2 tbs vegetable oil (for tortillas & chicken if pan-frying); 1 lbs boneless skinless chicken thighs or breasts (about 1 lb before cooking); 1 tbs olive oil; 2 tbs lime juice; 1 tsp chili powder; 1 tsp ground cumin; 2 cloves garlic, minced; 1 tsp salt; 0.5 tsp black pepper; 2 cups ripe tomatoes, diced; 0.5 cups white onion, finely diced; 0.25 cups fresh cilantro, chopped; 1 each jalapeño, seeded and minced; 1 tbs lime juice; 0.5 tsp salt; 2 each ripe avocado; 1 tbs lime juice; 0.5 tsp salt; 1 tsp optional: chopped cilantro; 1 tsp optional: finely diced red onion; 4 cups frozen French fries (or fresh potatoes cut into fries); 1 tsp salt

Inspired by Lime and Salt Restaurant Bar

Time1h

Serves4

Rice, beans, pico de gallo, guacamole, sour cream, queso fresco, fries

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the burrito (tortilla & fillings)

4 each large flour tortillas

2 cups cooked long-grain white rice

1 cups cooked black beans (drained and warmed)

2 cups cooked shredded chicken

1 cups Pico de gallo

3 tbs Guacamole

4 tbs Sour cream

1/2 cups queso fresco, crumbled

2 tbs vegetable oil (for tortillas & chicken if pan-frying)

Chicken seasoning & marinade

1 lbs boneless skinless chicken thighs or breasts (about 1 lb before cooking)

1 tbs olive oil

2 tbs ReaLime juice

1 tsp Chili powder

1 tsp Ground cumin

2 cloves Garlic, minced

1 tsp Celtic sea salt

1/2 tsp black pepper

Pico de gallo

2 cups ripe tomatoes, diced

1/2 cups white onion, finely diced

1/4 cups Fresh cilantro, chopped

1 each jalapeño, seeded and minced

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

Guacamole

2 each ripe avocado

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1 tsp optional: chopped cilantro

1 tsp optional: finely diced red onion

Fries

4 cups frozen French fries (or fresh potatoes cut into fries)

1 tsp Celtic sea salt

1 tbs vegetable oil (for oven or frying)

To finish & garnish

2 tbs hot sauce or salsa (optional)

2 each Lime wedges

Method

Chicken seasoning & cooking

Marinate the chicken

Combine olive oil, lime juice, chili powder, ground cumin, minced garlic, salt, and black pepper in a bowl. Add the chicken (if using whole pieces) and coat well. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Cook the chicken

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the marinated chicken (if using breasts/thighs whole) and cook 5–7 minutes per side until internal temperature reaches 165°F (74°C). If using pre-cooked shredded chicken, warm it in the pan with 1 tablespoon of oil and a pinch of salt and pepper for 3–4 minutes. Remove chicken to a cutting board and let rest 5 minutes.

Shred or slice

If you cooked whole chicken pieces, shred with two forks or slice thinly against the grain. Toss the shredded chicken in the skillet juices to keep moist and adjust seasoning to taste.

Pico de gallo

In a medium bowl combine diced tomatoes, diced white onion, chopped cilantro, minced jalapeño, lime juice, and 1/2 teaspoon salt. Stir gently, taste and adjust salt or lime. Let sit 10–15 minutes at room temperature for flavors to meld.

Guacamole

Halve and pit the avocados; scoop flesh into a bowl. Mash with a fork to desired texture. Stir in 1 tablespoon lime juice, 1/2 teaspoon salt, and optional cilantro and red onion. Taste and adjust seasoning. Keep covered with plastic wrap pressed to the surface if not using immediately.

Rice & beans

If rice is not already cooked, prepare 1 cup uncooked long-grain white rice according to package instructions to yield about 2 cups cooked. Warm the cooked rice and black beans separately: heat beans in a small saucepan over low heat until steaming, stirring occasionally; fluff rice with a fork and keep warm. Optionally season rice with a pinch of salt and 1 teaspoon lime juice for brightness.

Fries

Cook fries according to package instructions or: preheat oven to 425°F (220°C), toss fries with 1 tablespoon oil and 1 teaspoon salt, spread in a single layer on a baking sheet and bake 20–30 minutes, turning halfway, until golden and crisp. If deep-frying, heat oil to 350°F (175°C) and fry until golden, drain on paper towels and season with salt.

Assemble the burritos

Warm tortillas: heat a dry skillet over medium-high heat and warm each tortilla 10–20 seconds per side until pliable, or wrap stack in foil and heat in a 300°F (150°C) oven for 10 minutes.

Lay a warm tortilla flat and build the burrito: in the center place 1/2 cup cooked rice, 1/4 cup warmed black beans, about 1/2 cup shredded chicken, 2–3 tablespoons pico de gallo, 3/4 tablespoon guacamole, 1 tablespoon sour cream, and 2 tablespoons crumbled queso fresco. If you want fries inside, add 1/2 cup fries into the center (optional). Leave about 2 inches bare at top and bottom of the tortilla.

Fold the burrito: fold the bottom edge up over the filling, fold both sides toward center, then continue rolling tightly to close. Place seam-side down on the hot skillet for 1–2 minutes to seal and lightly crisp, turning once.

To serve

Cut burritos in half if desired. Serve with extra pico de gallo, guacamole, sour cream, queso fresco, fries on the side, and lime wedges. Offer hot sauce or salsa for extra heat.