Hello Shrimp & Chicken Burrito Recipe

Prepare and marinate proteins

Slice the chicken breast into 1/2-inch strips. In a medium bowl combine 2 tbs olive oil, 1 tbs lime juice, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp kosher salt and 1 tsp black pepper. Reserve one third of the marinade for the shrimp. Add the chicken strips to the bowl, toss to coat, cover and refrigerate for 15–20 minutes. Add the shrimp to the reserved marinade, toss to coat and refrigerate for 10–15 minutes (shrimp needs less time).

Cook chicken

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tsp olive oil. When shimmering add the marinated chicken strips in a single layer. Cook without moving for 2–3 minutes until nicely browned, then stir and cook another 2–3 minutes until cooked through (internal temperature 165°F / 74°C). Transfer chicken to a plate and tent with foil.

Cook shrimp

Using the same skillet, add another 1 tsp oil if needed and reduce heat to medium. Add marinated shrimp in a single layer and cook 1–2 minutes per side until opaque and pink. Remove from pan and combine with cooked chicken on the plate.

In the now-empty skillet (or a separate pan) add a small drizzle of oil and sauté the sliced red and yellow bell peppers and red onion over medium heat for 4–5 minutes until softened and slightly charred at the edges. Season with a pinch of salt and the chopped jalapeño during the last minute. Remove from heat and stir in chopped cilantro.

Warm shredded romaine lettuce briefly if desired (it’s usually served raw); set aside.

If rice is cold, microwave or reheat 1 cup cooked rice until hot (about 1–2 minutes). Warm black beans in a small saucepan over low heat 2–3 minutes, stirring occasionally. Season with a pinch of salt and a squeeze of lime if desired.

Make chipotle lime sauce

In a small bowl combine 1/4 cup Greek yogurt or sour cream, 1 tsp minced chipotle in adobo, and 1 tsp lime juice. Stir until smooth and taste; add salt to taste.

Warm tortillas

Heat a clean skillet over medium heat. Lightly brush each flour tortilla with a scant 1/2 tsp butter or oil and warm 20–30 seconds per side until pliable and lightly browned. Keep warm wrapped in a clean kitchen towel.

Assemble burritos

Lay a warm tortilla flat. In the center place 1/2 cup cooked rice, 1/4 cup black beans, half the cooked chicken (about 4 oz) and 6 shrimp, then add 1/4 cup sautéed peppers & onions, 1/2 cup shredded romaine, 2 tbsp shredded cheddar, and 1/4 cup sliced avocado or guacamole. Drizzle about 1–2 tbsp chipotle lime sauce over the filling and sprinkle with extra cilantro. Fold the sides in, then roll tightly from the bottom to form the burrito. Repeat with second tortilla.

Optional: For a crisp exterior, return assembled burritos seam-side down to the hot skillet and press gently for 1–2 minutes per side until golden brown and sealed.

Slice each burrito in half on the diagonal. Serve immediately with lime wedges, extra cilantro and hot sauce on the side.