Spicy Chicken Burrito Recipe

Season chicken

Cut the chicken into 1/2-inch strips or bite-sized pieces. In a bowl combine olive oil, ground cumin, smoked paprika, chili powder, garlic powder, 1 tsp salt, 1/2 tsp black pepper and 1 tbsp hot sauce. Add chicken and toss to coat evenly. Let marinate 10 minutes at room temperature (or up to 2 hours in the fridge).

Cook chicken

Heat a large skillet over medium-high heat. Add a little oil if the pan is dry. Add the chicken in a single layer and cook without moving 2–3 minutes to brown, then stir and continue cooking 3–5 minutes until cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and cover to keep warm.

In the same skillet over medium heat add 1/2 tbsp oil if needed. Add sliced onion and bell pepper and cook 4–6 minutes until softened and slightly caramelized. Add minced jalapeño and cook 30–60 seconds more. Season vegetables with a pinch of salt. Remove to a bowl and set aside.

Warm the drained black beans in a small saucepan over medium-low heat until hot, 4–5 minutes. If desired, mash about one-third of the beans with the back of a spoon to create a creamier texture; add a squeeze of half the lime and a pinch of 1/4 tsp salt and stir.

If your rice is not warm, heat the cooked rice in the microwave or a covered skillet with a splash of water until hot. Stir in chopped cilantro and the remaining lime juice to finish; adjust salt to taste.

Warm the flour tortillas briefly so they are pliable: heat a dry skillet over medium for 20–30 seconds per side, or microwave covered for 15–20 seconds. Spread about 1/2 cup rice in the center of each tortilla, followed by 1/3 cup warmed black beans, equal portions of the cooked chicken (about 4 oz each), sautéed peppers and onions (about 1/4 cup), shredded lettuce (about 1/4 cup), 2 tablespoons shredded cheese, 1 tablespoon sour cream, and 2 tablespoons salsa.

To roll: fold the bottom edge over the filling, fold both sides in, then roll tightly away from you to close. Place seam-side down on a plate.

Optional crisping: heat 1 tsp butter or oil in a skillet over medium heat. Place burrito seam-side down and cook 1–2 minutes until golden, then flip and crisp the other side 1–2 minutes. This helps seal and warms through.

Slice each burrito in half on the diagonal if desired. Serve immediately with extra lime wedges, hot sauce, salsa, and sour cream on the side.