Ingredients
Burrito
- 1/3 cup White rice
- 8 oz Chicken breast boneless skinless butterflied
- 1/2 tsp Chili powder
- 1/2 tsp Ground cumin
- 1/4 tsp Garlic powder
- 1/4 tsp Dried oregano
- 1/2 tsp Paprika
- 1/4 tsp Cajun seasoning
- 2 TBSP Extra-virgin olive oil
- 1/2 cup Pinto beans
- 1/2 cup Mexican cheese blend
- 2 large Tortilla wraps
- 2 TBSP Sour cream optional
Guacamole
- 1/2 Avocados pitted and diced
- 1/4 tsp Ground cumin
- 1 tsp Fresh cilantro chopped
- 1/4 tsp Garlic powder
- 1/2 tsp Lime juice to taste
Chips and Salsa
- 1 Tomato quartered and stem removed
- 1 TBSP Red onion chopped
- 2 clove Garlic
- 1/4 tsp Lime juice to taste
- 1/2 TBSP Extra-virgin olive oil
- 1 TBSP Fresh cilantro chopped
- 1/2 JalapeƱo pepper optional
- 2 oz Tortilla chips
Sparkling Water
- 16 oz Sparkling water cold
Instructions
- Cook the rice according to the instructions on the package.
- Prep chicken: In a bowl mix the chili powder, cumin, garlic powder, oregano, paprika, cajun seasoning and salt. Season the chicken well on both sides and set aside.
- Prep the salsa ingredients per instruction above.
- Prep the guacamole ingredients per instruction above.
- Make the salsa: Using a food processor or blender, place all the ingredients (except the tortilla chips) in and pulse until the salsa is smooth. Season with salt and pepper to taste. Refrigerate until you are ready to serve.
- Make the guacamole: Mash the avocado with a fork until it is smooth. Add the remaining ingredients and stir them together. Season with salt and pepper to taste. Add more lime juice to taste if desired. Refrigerate until you are ready to serve.
- Heat a non-stick pan over medium heat. Once hot, add in the oil. Cook the chicken for about 4 minutes per side to an internal temperature of 160 degrees using a thermometer. Set aside for 3 to 5 minutes to before dicing into small pieces.
- Finish the rice: Once tender, fluff with a fork and season with salt and pepper to taste. Cover with a lid to keep warm.
- In a bowl mix the rice, chicken, and beans. Season with salt and pepper to taste.
- Preheat the oven broiler on low. Spread the cheese onto the tortilla. Melt under the broiler.
- Assemble the burritos: Lay the tortillas on a flat surface and evenly spread the chicken rice mixture across the center. Add the guacamole. Fold in the ends and roll up tightly.
- Serve: Enjoy with chips and salsa and sour cream (if using).
Nutrition
Calories: 916kcal | Carbohydrates: 81g | Protein: 44g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.04g | Cholesterol: 106mg | Sodium: 687mg | Potassium: 1247mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1467IU | Vitamin C: 21mg | Calcium: 351mg | Iron: 5mg

Chicken Burrito
Ingredients
Burrito
- 1/3 cup White rice
- 8 oz Chicken breast boneless skinless butterflied
- 1/2 tsp Chili powder
- 1/2 tsp Ground cumin
- 1/4 tsp Garlic powder
- 1/4 tsp Dried oregano
- 1/2 tsp Paprika
- 1/4 tsp Cajun seasoning
- 2 TBSP Extra-virgin olive oil
- 1/2 cup Pinto beans
- 1/2 cup Mexican cheese blend
- 2 large Tortilla wraps
- 2 TBSP Sour cream optional
Guacamole
- 1/2 Avocados pitted and diced
- 1/4 tsp Ground cumin
- 1 tsp Fresh cilantro chopped
- 1/4 tsp Garlic powder
- 1/2 tsp Lime juice to taste
Chips and Salsa
- 1 Tomato quartered and stem removed
- 1 TBSP Red onion chopped
- 2 clove Garlic
- 1/4 tsp Lime juice to taste
- 1/2 TBSP Extra-virgin olive oil
- 1 TBSP Fresh cilantro chopped
- 1/2 JalapeƱo pepper optional
- 2 oz Tortilla chips
Sparkling Water
- 16 oz Sparkling water cold
Instructions
- Cook the rice according to the instructions on the package.
- Prep chicken: In a bowl mix the chili powder, cumin, garlic powder, oregano, paprika, cajun seasoning and salt. Season the chicken well on both sides and set aside.
- Prep the salsa ingredients per instruction above.
- Prep the guacamole ingredients per instruction above.
- Make the salsa: Using a food processor or blender, place all the ingredients (except the tortilla chips) in and pulse until the salsa is smooth. Season with salt and pepper to taste. Refrigerate until you are ready to serve.
- Make the guacamole: Mash the avocado with a fork until it is smooth. Add the remaining ingredients and stir them together. Season with salt and pepper to taste. Add more lime juice to taste if desired. Refrigerate until you are ready to serve.
- Heat a non-stick pan over medium heat. Once hot, add in the oil. Cook the chicken for about 4 minutes per side to an internal temperature of 160 degrees using a thermometer. Set aside for 3 to 5 minutes to before dicing into small pieces.
- Finish the rice: Once tender, fluff with a fork and season with salt and pepper to taste. Cover with a lid to keep warm.
- In a bowl mix the rice, chicken, and beans. Season with salt and pepper to taste.
- Preheat the oven broiler on low. Spread the cheese onto the tortilla. Melt under the broiler.
- Assemble the burritos: Lay the tortillas on a flat surface and evenly spread the chicken rice mixture across the center. Add the guacamole. Fold in the ends and roll up tightly.
- Serve: Enjoy with chips and salsa and sour cream (if using).
Nutrition
Calories: 916kcalCarbohydrates: 81gProtein: 44gFat: 47gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gTrans Fat: 0.04gCholesterol: 106mgSodium: 687mgPotassium: 1247mgFiber: 12gSugar: 5gVitamin A: 1467IUVitamin C: 21mgCalcium: 351mgIron: 5mg
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