California Burrito Recipe
pastor-marinated, grilled Jidori chicken, pepper jack, lettuce, avocado, pico de gallo, chile de arbol aioli
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Ingredients
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Entrées
Method
Entrées
- 1
Marinate the Chicken
In a large bowl, combine the Jidori chicken breast with the pastor marinade. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the chicken.
- 2
Grill the Chicken
Preheat your grill to medium-high heat. Remove the chicken from the marinade and season with salt and black pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from grill and let it rest for 5 minutes before slicing.
- 3
Prepare the Tortillas
Warm the flour tortillas on the grill or in a skillet for about 30 seconds on each side or until soft and pliable.
- 4
Assemble the Burrito
On each tortilla, layer the sliced grilled chicken, shredded pepper jack cheese, lettuce, slices of avocado, pico de gallo, and a generous drizzle of chile de arbol aioli.
- 5
Wrap the Burrito
Fold in the sides of the tortilla, then roll it up tightly from the bottom to encase all the fillings. Repeat this process for all tortillas.
- 6
Serve
Cut the burritos in half diagonally and serve immediately with extra pico de gallo and aioli on the side if desired.
