Shredded Chicken Burro Recipe

Burros

1. 1

   Season the chicken

   In a medium bowl, toss shredded chicken with 1 tsp ground cumin, 1 tsp chili powder, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp salt, and 0.25 tsp black pepper. Let rest 5 minutes to meld flavors.

2. 2

   Prep rice (optional)

   If using rice, rinse 1 cup white rice and cook according to package instructions until tender. Fluff and set aside.

3. 3

   Sauté aromatics and chicken

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sliced jalapeño; sauté 3–4 minutes until softened. Add seasoned chicken and cook 2–3 minutes until warmed through and lightly browned.

4. 4

   Warm beans

   Stir 1 cup black beans in a small pot with a pinch of salt, cooking until warm; mash lightly if you prefer a smoother texture.

5. 5

   Make pico de gallo

   Chop 2–3 ripe tomatoes and 1/2 small onion; finely chop cilantro (2 tablespoons) and jalapeño to taste. Mix with lime juice (2 tablespoons) and a pinch of salt to taste. Combine all to form pico.

6. 6

   Prepare avocado

   Dice 1 avocado and optionally toss with a squeeze of lime and a pinch of salt to taste.

7. 7

   Warm tortillas

   Warm 4 flour tortillas in a dry skillet 15–20 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable.

8. 8

   Assemble burritos

   Lay a tortilla flat. Layer 1/4 of the beans, 1/4 of the rice, 1/4 of the chicken, 1/4 cup cheese, 2–3 tablespoons pico, and 1/4 diced avocado. Add a dollop of sour cream (about 1–2 tablespoons) and 1–2 tablespoons salsa. Sprinkle with cilantro if desired.

9. 9

   Roll burritos

   Tuck in the sides and roll tightly from one edge to the opposite. If desired, place seam-side down in a skillet to toast and melt the cheese, 1–2 minutes per side.

10. 10

    Serve

    Slice burritos in half if desired and serve with extra pico, lime wedges, and a small dollop of sour cream on the side.