Burrito Platter Recipe

Warm and wrap tortillas

Preheat a large skillet or griddle over medium heat. Lightly brush each tortilla with melted butter or oil (about 1 tsp per tortilla). Warm tortillas in batches 20–30 seconds per side until pliable and lightly toasted. Stack and keep covered with a clean towel to stay warm. Wrap each filled burrito in foil for transport and serving.

Prepare shredded chicken

If using a rotisserie chicken, shred the meat into bite-sized pieces. In a saucepan, heat 1 tablespoon olive oil over medium heat, add 1 clove minced garlic and 1/2 tsp ground cumin, cook 30 seconds until fragrant. Add shredded chicken, 1/2 tsp salt and 1/4 tsp black pepper and 2 tbs salsa verde. Stir and heat through 4–5 minutes, then remove from heat and keep warm.

Cook seasoned ground beef

Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add finely chopped onions (1 medium) and remaining minced garlic, cook 3–4 minutes until softened. Add ground beef and break up with a spatula. Stir in 1 tsp chili powder, 1 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat if needed. Stir in 1/4 cup salsa or enchilada sauce and 2 tbs lime juice; keep warm.

Season black beans

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add remaining chopped onion (1 medium) and cook 2–3 minutes. Add black beans, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt and 1/4 cup water. Simmer gently 5–7 minutes until heated through. Mash a cup gently if you want a creamier texture. Remove from heat and stir in 2 tbs chopped cilantro.

Cook cilantro lime rice

Rinse rice until water runs clear. In a medium saucepan bring 4.5 cups water and 1 tsp salt to a boil. Add 3 cups rinsed rice, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes. Fluff with fork, stir in 2 tbs lime juice and 1/2 cup chopped cilantro; keep warm.

Prep and portion sauces

Place pico de gallo, salsa verde, sour cream and optional taco/enchilada sauce into serving bowls. Keep chilled until service. If transporting, portion sauces into individual containers or ramekins so guests can add to their burritos.

Prepare toppings

Shred cheese and chill until service. Wash and dry lettuce and shred; dice tomatoes and slice jalapeños. Chop green onions and cut limes into wedges. Arrange toppings in bowls or on a platter for an assembly line so guests can customize burritos.

Set up assembly station with warmed tortillas, proteins (chicken, beef, black beans), cilantro-lime rice, cheeses, toppings and sauces. For each burrito: lay a warmed tortilla flat, add about 3/4 cup rice, 3/4 cup of chosen protein (or 1/2 cup beans + 1/3 cup rice for vegetarian), 1/4–1/3 cup pico de gallo, 1/4 cup shredded cheese, a small handful of shredded lettuce, 1–2 tbs sour cream and a drizzle of salsa verde or taco sauce as desired. Fold bottom edge over filling, fold sides in, and roll tightly to enclose. Wrap each burrito in foil to hold shape and heat. For a platter: cut burritos in half on the diagonal (optional), arrange on a large tray with extra bowls of salsa, sour cream, jalapeños and lime wedges. Keep hot items covered and at serving temperature; cold toppings chilled.

Transport and reheat (if needed): keep hot proteins and rice in insulated carriers. To reheat wrapped burritos from chilled: bake in preheated 350°F (175°C) oven for 15–20 minutes until heated through, or microwave wrapped burrito (uncover foil) 90–120 seconds per burrito, turning halfway.