Cali Burrito Recipe

Season the chicken

In a medium bowl combine shredded/diced cooked chicken with chili powder, smoked paprika, garlic powder, cayenne, and 0.5 tsp salt. Toss well so the spices coat the chicken evenly. Taste and adjust heat (add more cayenne for extra spice).

Warm the chicken

Heat a skillet over medium heat with 1 teaspoon oil or butter. Add the seasoned chicken and sauté 2–3 minutes until heated through and spices are fragrant. Keep warm.

Prepare salsa

In a small bowl mix pico de gallo or chunky tomato salsa with lime juice and chopped cilantro. Taste and adjust seasoning; set aside.

Preheat oven and cook fries according to package instructions (generally 425°F / 220°C). On a baking sheet toss frozen sidewinder fries with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread in a single layer.

Bake for 18–25 minutes, flipping halfway, until golden and crispy. For extra crispness, broil 1–2 minutes at the end while watching closely. Remove from oven and keep warm.

Warm tortillas: heat a dry skillet over medium-high heat or use a microwave (20 seconds each) to make tortillas pliable and easier to roll.

Crisp bacon: if bacon is not yet cooked, cook strips in a skillet over medium heat until crispy, drain on paper towels, then chop into bite-size pieces.

Assemble burritos: lay one warmed tortilla flat. In the center place about 1/2 cup shredded lettuce, 1/2 cup seasoned hot chicken, 1/4 to 1/3 cup shredded cheddar, and 1–2 tablespoons chopped bacon. Add 2–3 tablespoons of the prepared salsa and 1–2 tablespoons ranch dressing. Add a spoonful of fries (about 1/4–1/3 cup) if you prefer fries inside the burrito — alternatively serve fries on the side.

Optional extras: add 1 tablespoon sour cream and pickled jalapeños to taste.

Roll the burrito: fold the sides over the filling, then roll from bottom to top, tucking tightly. If desired, place seam-side down in a hot skillet for 1–2 minutes per side to seal and lightly crisp the tortilla.

Plate: place one burrito on each plate. Serve remaining sidewinder fries alongside or stuff a portion into the burrito before rolling for the classic ‘California’ style.

Garnish and finish: drizzle extra ranch and sprinkle remaining cheddar and bacon over the top if desired. Serve with extra salsa and lime wedges on the side.