Description
Hearty, homemade chicken burritos with seasoned roast chicken, beans, rice, and guacamole—perfect for a quick, satisfying meal.
Ingredients
Units Scale
Chicken Filling
- 3 cups leftover roast chicken, shredded
- 1 1/2 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- 3 tsp ground cumin
- 2 tsp paprika
- 1/2 tsp black pepper
- 1 tsp cayenne pepper
- 1/2 white onion, chopped
- 2 garlic cloves, finely minced
- olive oil
- 400 g red beans
- 1 garlic clove, minced
- oil
- 1/4 cup chicken drippings (or chicken stock if not available)
- 1 tsp ground cumin
- 1 tsp onion powder
- 1/2 tsp paprika powder
- 2 cups cooked white rice
- 1 cup guacamole
- 2 cups shredded cheese
- 1/2 head small lettuce, chopped
- 2 large tomatoes, diced
- 6 large flour tortillas
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic, sauté until fragrant and slightly softened.
- Add the shredded roast chicken to the skillet.
- Sprinkle in the onion powder, dried oregano, salt, ground cumin, paprika, black pepper, and cayenne pepper.
- Stir to coat the chicken with the seasoning and cook for another 3 minutes until heated through and well combined. You may add a bit of water or chicken stock to add moisture. Remove from heat then set aside.
- Heat a small amount of oil in another pan over medium heat.
- Add the minced garlic and sauté for about 30 seconds.
- Add the cumin, onion powder, and paprika powder, and stir briefly to combine.
- Pour in the chicken drippings (or chicken stock), and let it simmer for a minute.
- Add the seasoned red beans and cook until warmed through, stirring occasionally. Remove from heat then set aside.
- Heat the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are warm and pliable.
- Lay a warm tortilla flat on a clean surface.
- Place a portion of the seasoned chicken filling in the centre of the tortilla.
- Add a good scoop of seasoned red beans, followed by a scoop of cooked rice.
- Top with guacamole, shredded cheese, chopped lettuce, and diced tomatoes.
- Fold the sides of the tortilla over the filling. Roll up the burrito from the bottom,6 tucking in the sides as you go, to form a tight, neatly packed roll.
- Using a sandwich press or pan, toast both sides of burritos until golden brown.
- Serve the burritos immediately while they are warm and enjoy!