Spicey Chicken Burrito Recipe

Prep

Pat the chicken dry and season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Stir in the ground cumin, smoked paprika, chili powder and dried oregano; cook 30 seconds to bloom the spices.

Add the chicken breasts to the skillet and pour in 1 cup chicken broth. Bring to a simmer, reduce heat to low, cover and simmer gently until an instant-read thermometer inserted into the thickest part reads 165°F (about 12–16 minutes depending on thickness).

Remove the chicken to a plate and shred with two forks. Return shredded chicken to the skillet with the softened onion and remaining cooking liquid.

Add the minced chipotle in adobo (use less for milder heat), remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, lime juice and chopped cilantro. Stir to combine and simmer 2–3 minutes so flavors meld and excess liquid reduces to a moist but not watery mixture. Taste and adjust heat/salt.

Warm the flour tortillas briefly in a dry skillet or microwave (15–20 seconds) so they are pliable.

Lay one tortilla flat. Spoon about 1/2 cup cooked rice (if using) down the center, then 1/4–1/3 cup spicy shredded chicken, 2 tablespoons black beans, 2 tablespoons salsa/pico de gallo, a few slices of avocado or 2 tablespoons guacamole, 1 tablespoon sour cream, and a sprinkle of both shredded cheddar and Monterey Jack (about 1/4 cup total cheese). Add a few drops of hot sauce if desired.

Fold the sides of the tortilla in, then roll tightly from the bottom up to enclose the filling. Repeat with remaining tortillas and fillings.

Heat a large skillet or griddle over medium heat and add 1/2 tablespoon butter or a light brush of oil. Place burrito seam-side down and toast 2–3 minutes until golden and sealed.

Flip and toast the other side 1–2 minutes. When nearly done, sprinkle an extra 1–2 tablespoons of shredded cheese on top of each burrito, cover the skillet with a lid for 30–60 seconds to melt the cheese, then remove.

Transfer burritos to plates, garnish with extra chopped cilantro and lime wedges. Serve with remaining salsa, sour cream, and hot sauce on the side.