Mexican Herbed Chicken Burrito Recipe

Make the marinade

In a medium bowl combine chopped cilantro, parsley, lime juice, olive oil, minced garlic, cumin, smoked paprika, dried oregano, chili powder, 1 tsp salt and 1/2 tsp black pepper. Whisk until evenly combined.

Marinate the chicken

Place chicken thighs in a shallow dish or resealable bag. Pour marinade over chicken, massaging to coat. Marinate at room temperature for 20–30 minutes or refrigerate 1–4 hours for more flavor.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat and add 1 tsp olive oil. Remove excess marinade from chicken and cook 5–7 minutes per side (thighs) until internal temperature reaches 165°F (74°C) and edges are nicely browned. Transfer to a cutting board and let rest 5 minutes, then slice or chop into bite-sized pieces.

While the chicken marinates or cooks, heat 1 tsp butter or oil in a small saucepan over medium heat. Add the rinsed rice and stir for 1 minute to lightly toast. Add 2 cups chicken broth or water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat, fluff with a fork, stir in lime zest and 2 tbsp chopped cilantro. Keep covered until ready to assemble.

In a medium skillet, heat 1 tsp olive oil over medium heat. Add diced red onion and red bell pepper and sauté 2–3 minutes until softened. Add corn and cook 1–2 minutes more. Stir in drained black beans, 1/4 tsp ground cumin and 1/4 tsp salt. Cook until heated through, about 2–3 minutes. Taste and adjust seasoning. Remove from heat and keep warm.

Warm the tortillas: heat a dry skillet over medium-high heat. Warm each flour tortilla for about 15–20 seconds per side until pliable and lightly toasted. Alternatively, wrap tortillas in a damp towel and microwave 20–30 seconds.

Assemble the burritos

Lay a warm tortilla flat. In the center place about 1/4 cup cooked rice, 1/4 cup beans & veg mixture, 3–4 oz (about 1/4 of the cooked chicken) chopped chicken, 2 tbsp pico de gallo, 1–2 tbsp sour cream, and 2 tbsp grated cheese. Sprinkle with extra cilantro and a squeeze of lime. Fold the sides over the filling, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas.

Optional finish

If desired, return the burrito to the hot skillet seam-side down and grill 1–2 minutes per side until golden and sealed. This helps hold it together and creates a crisp exterior.

Serve: cut burritos in half (optional) and serve with extra pico de gallo, lime wedges, and crema on the side.