Jul 14 2026
Restaurants›LUNA Mexican Kitchen - The Alameda›Pollo Asado Burrito Recipe

Pollo Asado Burrito Recipe

Inspired by LUNA Mexican Kitchen - The Alameda
Time2h
Serves4

pollo asado made with Mary's free-range chicken, melted jack cheese, shredded organic iceberg, arroz rojo, frijoles de la olla, avocado, smoky chipotle, citrus avocado salsa, crema

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Ingredients

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Chicken Marinade

Burrito Filling

Citrus Avocado Salsa

Method

Marinating the Chicken

  1. 1

    Marinate the Chicken

    In a bowl, combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Add the chicken and coat well. Cover and refrigerate for at least 1 hour or overnight for best results.

Cooking the Chicken

  1. 2

    Cook the Chicken

    Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and grill or cook for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Let rest for a few minutes before slicing.

Preparing the Burrito Filling

  1. 3

    Prepare the Fillings

    While the chicken is cooking, prepare the other burrito fillings: heat the arroz rojo, warm the frijoles de la olla, and shred the jack cheese and iceberg lettuce. Slice the avocado and set aside.

Making Citrus Avocado Salsa

  1. 4

    Mix the Salsa

    In a bowl, combine diced avocados, chopped red onion, cilantro, lime juice, and salt. Mix gently to combine and set aside.

Assembling the Burrito

  1. 5

    Assemble the Burrito

    On a large flour tortilla, layer sliced pollo asado, shredded jack cheese, iceberg lettuce, arroz rojo, frijoles de la olla, sliced avocado, smoky chipotle sauce, and a drizzle of crema. Top with a spoonful of citrus avocado salsa.

Serving

  1. 6

    Serve the Burrito

    Fold the sides of the tortilla over the filling and roll tightly from the bottom up to form a burrito. Cut in half and serve with extra salsa and crema on the side.

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