Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp chipotle in adobo, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 lime, juice only
- 8 medium flour tortillas
- 1 cup cooked rice (white or brown)
- 1 cup black beans, drained and rinsed
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup fresh salsa
- 1 avocado, sliced
- Fresh cilantro, chopped (optional)
Instructions
- In a bowl, whisk olive oil, garlic, chipotle, cumin, paprika, and lime juice. Marinate chicken for 10–15 minutes.
- Heat a skillet over medium-high heat. Cook chicken 5–6 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice.
- Warm tortillas in a dry skillet or microwave.
- Spread rice on each tortilla, layer with black beans, chicken, cheese, salsa, avocado, and cilantro.
- Fold burritos tightly: fold side inward, then top and bottom over filling, roll tightly. Wrap in foil and rest 2–3 minutes before slicing or serving.
Notes
- For meal prep: prepare filling components ahead; assemble just before eating to keep tortillas fresh.
- Make it spicier: add extra chipotle or a dash of hot sauce.
- Go vegetarian: swap chicken for roasted sweet potatoes or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop Grilling
- Cuisine: Mexican-American
- Diet: None specified
Nutrition
- Serving Size: 1 burrito
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 75mg
