Blackened Chicken Burrito Recipe

Prepare

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even ¾–1 inch thickness for even cooking.

Make spice rub

In a small bowl, combine paprika, ground cumin, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. Mix thoroughly.

Season chicken

Brush both sides of the chicken with 1 tablespoon olive oil, then rub the spice mixture evenly over both sides, pressing so it adheres. Let sit 10 minutes at room temperature (or refrigerate up to 2 hours).

Cook chicken

Heat a large cast-iron skillet or heavy nonstick pan over medium-high heat until very hot (about 3–5 minutes). Add remaining 1 tablespoon olive oil and swirl. Place chicken in the pan and cook without moving 4–5 minutes until a dark crust forms. Flip and cook 3–5 more minutes, until an instant-read thermometer reads 165°F (74°C) at the thickest part. If chicken is browning too fast, reduce heat slightly.

Rest and slice

Transfer chicken to a cutting board and rest 5 minutes. Squeeze optional lime over chicken, then slice into ¼-inch strips or bite-sized pieces for burrito filling.

Cook rice

Rinse rice under cold water until water runs clear. Combine rice, 2 cups water or broth, and ½ tsp salt in a small pot. Bring to a boil, then reduce to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes.

Finish rice

Fluff rice with a fork. If making cilantro-lime rice, stir in lime juice and chopped cilantro while fluffing.

Prepare beans

While rice cooks or after, heat black beans in a small saucepan over medium heat until warmed through, 3–5 minutes. Season with a pinch of salt and a squeeze of lime if desired. Mash lightly with a fork for a creamier texture or leave whole.

Prepare toppings: shred or slice cheese if needed; pit and dice avocado or mash to make guacamole; rinse and chop lettuce; have pico de gallo, sour cream, and pickled jalapeños ready in small bowls.

Warm tortillas

Warm a large skillet over medium heat. Lightly brush each tortilla with melted butter or a little oil and warm 20–30 seconds per side until pliable and slightly toasted. Keep warm wrapped in a clean towel.

Layer burrito

Lay a warm tortilla flat. In the center, add about ¼ cup rice, ¼ cup black beans, 3–4 slices of blackened chicken (about 3–4 oz), 2 tablespoons shredded cheese, 2 tablespoons pico de gallo, a few tablespoons shredded lettuce, sliced avocado or 2 tablespoons guacamole, and a dollop (1 tablespoon) of sour cream. Add pickled jalapeños and hot sauce to taste. Do not overfill; leave 2 inches of tortilla clear on either end.

Roll burrito

Fold the short sides in toward the center, then fold one long side over the filling and roll tightly to close. Place seam-side down on the skillet and sear 1–2 minutes per side to crisp and seal, pressing lightly with a spatula.

Serve

Slice burrito in half on the diagonal if desired. Serve immediately with extra pico, sour cream, lime wedges, and hot sauce on the side.