Ingredients
Pulled Chicken
- 1 lb chicken breasts
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/3 cup salsa
- 2 tbsp taco seasoning
- 1 tbsp lime juice
- Salt & pepper, to taste
Guacamole
- 2 avocados, mashed
- 1 small red onion, finely chopped
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
Sautéed Vegetables
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- Salt & pepper, to taste
Assembly
- 6 flour tortillas
- 1 can pinto beans, rinsed and drained
- 1 cup shredded cheese of your choice
- Pico de gallo or salsa, for topping
- Chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Prepare the pulled chicken: Boil chicken breasts in hot water for 15 minutes or until almost fully cooked and easily shreddable. Let cool slightly, then shred the chicken using two forks.
- Cook the chicken mixture: Heat olive oil in a large pan over medium heat. Add the diced yellow onion and minced garlic, sautéing for 2 minutes until fragrant. Add the shredded chicken, chicken broth, salsa, taco seasoning, lime juice, and salt and pepper to taste. Bring to a boil, then reduce to a low simmer and cook for 5 minutes until most of the liquid is absorbed into the chicken.
- Sauté the vegetables: In a separate large pan, heat olive oil over high heat until it starts to smoke. Add the sliced red and green peppers along with the sliced red onion. Season with salt and pepper, then sauté for about 2 minutes, stirring often until vegetables are softened but still crisp. Remove from heat and set aside.
- Heat the beans and prepare guacamole: Warm the rinsed and drained pinto beans in a saucepan or leave them cold if preferred. In a bowl, combine mashed avocados, finely chopped red onion, lime juice, minced garlic, salt, and pepper to make guacamole.
- Assemble the burritos: Set up a station with flour tortillas and all fillings including chicken, sautéed vegetables, beans, shredded cheese, guacamole, pico de gallo or salsa, cilantro, and sour cream. On each tortilla, place a small amount of each ingredient in the center.
- Wrap the burritos: Fold the sides of the tortilla over the filling and roll tightly to form a wrap.
- Optional toasting: For a crispier burrito, heat a pan over medium-high heat and fry each burrito on all sides until toasted and golden brown. Slice in half and serve immediately.
- Freezing and reheating: To freeze, prepare the burritos without guacamole, pico de gallo/salsa, or sour cream. Wrap each burrito tightly in foil or plastic wrap and place them in a freezer bag for up to 4 months. To reheat, microwave a frozen burrito wrapped in a damp paper towel for 5-7 minutes, then optionally toast in a skillet with cooking spray for 2 minutes per side for a crispy finish.
Notes
- Boiling chicken is a simple way to ensure tenderness and ease of shredding without extra fat.
- Customize your burrito fillings with your favorite toppings, such as jalapeños or hot sauce.
- For a gluten-free version, substitute flour tortillas with corn tortillas.
- To save prep time, pre-cooked rotisserie chicken can be used instead of boiling chicken breasts.
- Use reduced-fat cheese and sour cream for a lighter option.
- Burritos can be pre-assembled and refrigerated for up to 24 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
