Pollo Loco Burrito Recipe
Chile ancho marinated chicken breast.
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Ingredients
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Chicken Marinade
Burrito Assembly
Method
Chicken Marinade
- 1
Prepare Marinade
In a mixing bowl, combine ancho chili powder, minced garlic, lime juice, olive oil, salt, and black pepper. Mix well until fully combined.
- 2
Marinate Chicken
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Cooking Chicken
- 3
Cook Chicken
Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink inside. Remove from heat and let it rest for 5 minutes.
- 4
Shred Chicken
Once the chicken has rested, use two forks to shred it into bite-sized pieces.
Burrito Assembly
- 5
Prepare Tortillas
Warm the flour tortillas in a dry skillet or microwave for a few seconds until pliable.
- 6
Assemble Burritos
On each tortilla, layer 1/2 cup of cooked rice, 1/4 cup of black beans, shredded chicken, 1/4 cup of shredded cheese, a dollop of sour cream, and guacamole. Sprinkle with chopped cilantro.
- 7
Roll the Burrito
Fold in the sides of the tortilla, then roll from the bottom up to enclose the filling. Ensure the burrito is tightly wrapped.
Serving
- 8
Serve
Cut the burrito in half if desired, and serve with extra sour cream and guacamole on the side. Enjoy your Pollo Loco Burrito!
