Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 3 tbsp olive oil
- 2 tbsp chipotle in adobo, minced
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 8 large flour tortillas
- 1 cup cooked cilantro-lime rice (optional: uncooked rice cooked with lime zest & juice, fresh cilantro)
- 1 cup black beans, rinsed & drained
- 1 cup shredded Monterey Jack cheese
- 1 avocado, sliced
- 1/2 cup pico de gallo (diced tomato, onion, cilantro, lime juice)
- Lime wedges, for serving
Instructions
- In a bowl, whisk olive oil, chipotle, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add chicken breasts and coat well. Marinate 15–20 minutes (or up to 4 hours refrigerated).
- Preheat skillet over medium-high heat. Cook chicken 6–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice into strips.
- Whisk warm rice with 1 tbsp olive oil, 1 tsp lime juice, and 2 tbsp chopped cilantro.
- Warm tortillas in a dry skillet or microwave.
- Assemble burritos: layer rice, black beans, chicken, cheese, avocado, and pico de gallo. Fold tightly.
- Serve immediately with extra pico de gallo and lime wedges.
Notes
- For meal prep: cook & store components separately; assemble fresh for best texture.
- Make it vegetarian: swap chicken for roasted sweet potatoes or tofu.
- For extra heat, add sliced jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Grilling/Sauteing
- Cuisine: Mexican-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 burrito (approx. 230g)
- Calories: 495 Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg
