Chicken Burrito
Make your own Burrito night means you get to choose what goes into your meal; eat as a wrap, bowl or salad, and everyones needs are met. A super quick and simple no fuss nutritious and delicious weeknight dinner that’s packed with protein and vegetables.
Adjust quantities of Rice/Lettuce if eating as a bowl or salad. See ‘weeknight shortcuts’ below for some time saving ideas.
Choose corn, cassava or almond tortillas for gluten free wrap options.
Organic Ingredients, serves 4
Chicken Ingredients
2 Chicken Breasts, chopped small
1 Tsp. of the following Ground Spices: Paprika, Cumin, Coriander, Onion Powder, Garlic Powder
A pinch of Cayenne Pepper
Juice of 1/2 a Lime
1/8 Cup Water
1/2 Tsp. Celtic Sea Salt
Miscellaneous Ingredients
2 Cups Shredded Romaine Lettuce
2 Cups Shredded Cheese
1 x 15 oz Can Refried Beans (my preferred choice), or Black or Pinto Beans
2 Cups Cooked White Rice, Basmati or Long Grain
2 Cups Guacamole* or Chopped Avocado
2 Cups Chopped Tomatoes, or Pico de Gallo*
1 Cup Sour Cream
4 Large Flour Tortillas
Pickled Jalapeños or Hot Sauce, optional for serving
*Guacamole Ingredients
2 Avocados, ripe
2 Tbsps. Finely Chopped Onion
2 Tbsps. Fine Chopped Cilantro
Juice of 1/2 a Lime
Celtic Sea Salt & Black Pepper to taste
*Pico de Gallo Ingredients
2 Large Tomatoes, chopped small
2 Tbsps. Finely Chopped Onion
2 Tbsps. Finely Chopped Cilantro
Juice of 1/2 a Lime
Celtic Sea Salt & Black Pepper to taste
*Beans Ingredients (if not using Refried Beans)
1 x 15oz Can Black Beans, drained
1/2 Cup Water
1 Tsp. Ground Cumin
1 Tsp. Onion Powder
1/2 Tsp. Celtic Sea Salt
Black Pepper to taste
Method
To make Guacamole, mash Avocado up well with a fork. Mix well with Onion and Cilantro. Add Lime Juice, Salt & Pepper to taste.
To make Pico de Gallo, mix Tomatoes, Onion and Cilantro. Add Lime Juice, Salt & Pepper to taste.
To make Beans (if you aren’t using Refried Beans) add Beans, Water, Spices and Salt to a pot and bring to a boil. Cover and reduce heat to low and cook for 20 minutes. Mash some of the Beans with the back of a wooden spoon and plate. If using Refried Black Beans, just heat them up.
To cook Chicken, heat a large pan with a few tablespoons Extra Virgin Olive Oil or Avocado Oil to high heat. Once hot add Chicken, Ground Spices, Cayenne Pepper and 1/2 tsp. Celtic Sea Salt and cook, stirring every now and then until Chicken is cooked through. Add the juice of 1/2 a Lime and an eighth of a cup of Water to deglaze the pan. Continue to cook scraping the Spices from the bottom of the pan for a minute longer white the sauce thickens; remove from heat.
Heat Tortillas up in a pan stove top on high heat for approx. 30 seconds per side or until they’re warm and soft.
Plate Chicken along side Rice, Beans, Cheese, Guacamole. Pico de Gallo, Sour Cream and Tortillas. Fill your Tortilla with fillings of choice, roll it up and enjoy. Watch this video on how to roll a Burrito.
Weeknight short cuts
Add chopped tomatoes instead of Pico de Gallo
Add chopped Avocado instead of guacamole
Use store bought Organic Rotisserie Chicken chopped up
Use refried Black Beans
Guacamole & Pico de Gallo
Tomatoes & Avocados respectively, each with finely diced Onion and Cilantro, Lime Juice, Sea Salt & Black Pepper.
Sammy wraps his up and adds hot sauce to his
Burrito bowl with Rice, Shredded Lettuce, Pinto Beans, Chopped Chicken, Chopped Tomatoes, Chopped Avocado, Sour Cream and Hot Sauce