Chicken Burrito

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Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 932kcal

Ingredients

Chicken Burrito

  • 1 cup Bell peppers sliced
  • 8 oz Chicken breast boneless skinless diced
  • 1 tsp Chili powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Garlic powder
  • 1 TBSP Extra-virgin olive oil
  • 1 cup Onion sliced
  • 2 large Flour tortillas
  • 1/2 cup Tomatoes diced
  • 1/2 cup Cheddar cheese shredded
  • 2 TBSP Sour cream (optional)

Seasoning

  • Salt
  • Black pepper

Elote

  • 2 ears Corn on the cob husked
  • 1 TBSP Mayonnaise
  • 2 TBSP Sour cream
  • 1/2 Lime quartered
  • 1/4 cup Cotija cheese freshly grated or queso fresco
  • Chili powder to taste
  • 2 TBSP Fresh cilantro chopped,

Chips and Salsa

  • 1 Tomato diced
  • 2 TBSP Red bell pepper diced
  • 2 TBSP Red onion diced
  • 1 TBSP Fresh cilantro
  • 1 TBSP Jalapeño pepper finely chopped (use more or less as desired)
  • ½ tsp Lime juice
  • 2 oz Tortilla chips

Seasoning

  • Salt
  • Black pepper

Margarita Mocktail

  • 1 TBSP Honey
  • 12 oz Sparkling water
  • 8 oz Orange juice
  • 2 TBSP Lime juice as needed to taste
  • 2 wedges Lime for garnish, optional
  • Ice cubes optional
US Customary - Metric

Instructions

  • Preheat a grill on medium heat.
  • Season the chicken with chili powder, cumin, garlic powder, salt, and pepper.
  • In a skillet, heat the olive oil over medium heat. Saute the onions and peppers until softened. Add in the chicken, browning well, to an internal temperature of 160°F (71°C). Set aside.
  • Grill the corn until nicely charred and tender on all sides.
  • Mix the mayonnaise and sour cream together and spread a thin layer all around the corn. Add a squeeze of lime over top.
  • Make the Salsa: Add all the ingredients in a blender (except the chips) and pulse until chopped well. Season with salt and pepper. Set aside.
  • Assemble burritos: In the center of each tortilla, add chicken mixture, tomatoes, and shredded cheese.
  • Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito.
  • Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Serve over ice if desired.
  • Sprinkle the corn generously with cotija cheese and then sprinkle with chili powder and cilantro.
  • Enjoy chicken burrito with elote, chips and salsa, and margarita mocktail.

Nutrition

Calories: 932kcal | Carbohydrates: 96g | Protein: 46g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 977mg | Potassium: 1691mg | Fiber: 10g | Sugar: 37g | Vitamin A: 4836IU | Vitamin C: 211mg | Calcium: 474mg | Iron: 4mg

Chicken Burrito

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Servings 2
Calories 932 kcal

Ingredients
 
 

Chicken Burrito

  • 1 cup Bell peppers sliced
  • 8 oz Chicken breast boneless skinless diced
  • 1 tsp Chili powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Garlic powder
  • 1 TBSP Extra-virgin olive oil
  • 1 cup Onion sliced
  • 2 large Flour tortillas
  • 1/2 cup Tomatoes diced
  • 1/2 cup Cheddar cheese shredded
  • 2 TBSP Sour cream (optional)

Seasoning

  • Salt
  • Black pepper

Elote

  • 2 ears Corn on the cob husked
  • 1 TBSP Mayonnaise
  • 2 TBSP Sour cream
  • 1/2 Lime quartered
  • 1/4 cup Cotija cheese freshly grated or queso fresco
  • Chili powder to taste
  • 2 TBSP Fresh cilantro chopped,

Chips and Salsa

  • 1 Tomato diced
  • 2 TBSP Red bell pepper diced
  • 2 TBSP Red onion diced
  • 1 TBSP Fresh cilantro
  • 1 TBSP Jalapeño pepper finely chopped (use more or less as desired)
  • ½ tsp Lime juice
  • 2 oz Tortilla chips

Seasoning

  • Salt
  • Black pepper

Margarita Mocktail

  • 1 TBSP Honey
  • 12 oz Sparkling water
  • 8 oz Orange juice
  • 2 TBSP Lime juice as needed to taste
  • 2 wedges Lime for garnish, optional
  • Ice cubes optional

Instructions
 

  • Preheat a grill on medium heat.
  • Season the chicken with chili powder, cumin, garlic powder, salt, and pepper.
  • In a skillet, heat the olive oil over medium heat. Saute the onions and peppers until softened. Add in the chicken, browning well, to an internal temperature of 160°F (71°C). Set aside.
  • Grill the corn until nicely charred and tender on all sides.
  • Mix the mayonnaise and sour cream together and spread a thin layer all around the corn. Add a squeeze of lime over top.
  • Make the Salsa: Add all the ingredients in a blender (except the chips) and pulse until chopped well. Season with salt and pepper. Set aside.
  • Assemble burritos: In the center of each tortilla, add chicken mixture, tomatoes, and shredded cheese.
  • Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito.
  • Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Serve over ice if desired.
  • Sprinkle the corn generously with cotija cheese and then sprinkle with chili powder and cilantro.
  • Enjoy chicken burrito with elote, chips and salsa, and margarita mocktail.

Nutrition

Calories: 932kcalCarbohydrates: 96gProtein: 46gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 10gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 135mgSodium: 977mgPotassium: 1691mgFiber: 10gSugar: 37gVitamin A: 4836IUVitamin C: 211mgCalcium: 474mgIron: 4mg
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