Avocado Chicken Burrito Recipe

Prep and marinate

Pat chicken dry and slice into 1/2-inch strips. In a bowl combine 1 tbs olive oil, chili powder, cumin, smoked paprika, garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs lime juice. Toss chicken strips with spice mixture and let sit 10–15 minutes.

Cook the chicken

Heat a large skillet over medium-high heat. Add a drizzle of oil if needed. Add marinated chicken in a single layer and cook 3–4 minutes per side until opaque throughout and internal temperature reaches 165°F (74°C). Remove from skillet, let rest 5 minutes, then slice into bite-sized pieces if needed.

Roast and prep poblano

Char the whole poblano over a gas flame, under a broiler, or in a hot skillet until skin is blackened on all sides (about 6–8 minutes). Place in a bowl and cover with plastic wrap 5 minutes to steam. Peel, seed, and finely chop the poblano; reserve about 1 tbs for garnish if desired.

Cook the rice

Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Add 1/4 cup finely chopped onion and 1 minced garlic clove; sauté 1–2 minutes until translucent. Add 1 cup rice and stir 1–2 minutes to toast. Add 1.5 cups chicken broth, 1/2 tsp salt and the chopped poblano. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered 5 minutes. Fluff with fork and stir in 2 tbs chopped cilantro.

Warm and season beans

Rinse and drain canned black beans if desired. In a small saucepan heat 1/2 tbs olive oil over medium heat. Add beans, 1/2 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp salt and 1/2 tbs lime juice. Stir and warm 3–4 minutes until heated through. Adjust seasoning to taste.

Assemble salsa

In a blender or food processor combine 1 peeled/seeded roasted poblano, 1/2 cup Greek yogurt (or sour cream), 2 tbs mayonnaise, 1 tbs lime juice, 2 tbs cilantro, 1/2 clove garlic, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth and creamy. Taste and adjust salt or lime. If too thick, add 1–2 tbs water to reach desired consistency.

Warm the tortillas in a dry skillet 15–20 seconds per side or wrap in foil and heat in a 350°F oven 8–10 minutes.

Slice the avocado in half, remove pit, peel and slice or dice. Lay a warm tortilla flat and add about 1/4 cup poblano rice down the center, 1/4 cup black beans, 3–4 oz cooked chicken, 1/4 cup shredded cheese, a handful of shredded lettuce and a few slices of avocado.

Drizzle 1–2 tbs creamy poblano salsa over the filling (or more to taste). Add hot sauce if desired.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. If you like, place seam-side down on a hot skillet and press 1 minute per side to seal and crisp the tortilla.

Slice the burrito in half and garnish with reserved chopped poblano and extra cilantro. Serve immediately.