Prep
20 mins
Cook
20 mins
Serves
4
Level
Beginner
Griddle
350°F
Rate this recipe
Skip the restaurant prices and make these hearty, flavor-packed burritos at home. Seasoned chicken, cilantro-lime rice, black beans, peppers, onions, and plenty of cheese come together for a burrito that's every bit as satisfying as takeout.
Ingredients
- •2 chicken breasts (1½ lb / 680 g), diced
- •2 Tbsp avocado oil (30 mL)
- •2 tsp chicken seasoning (10 mL)
- •2 tsp Tex-Mex seasoning (10 mL)
- •1 bag frozen peppers & onions (12 oz / 340 g)
- •1 can Taco-style black beans (15 oz / 425 g)
- •2 pouches cilantro-lime rice (8.8 oz / 250 g each)
- •Colby Jack cheese, shredded (8 oz / 225 g)
- •Quesadilla cheese, shredded (8 oz / 225 g)
- •4 large burrito tortillas
- •2 limes
- •2 Tbsp water (30 mL)
- •Optional: mashed avocado, pico de gallo, Mexican crema, Chipotle-style hot sauce
Instructions
- 1Preheat the griddle to 350°F (175°C).
- 2Toss the diced chicken with the oil and seasonings until evenly coated.
- 3Cook the chicken for 5–7 minutes. Add the frozen peppers and onions and continue cooking until the chicken reaches 165°F (74°C). Finish with fresh lime juice.
- 4Warm the black beans while heating the cilantro-lime rice with a splash of oil and water.
- 5Steam each tortilla with a few drops of oil and water for 5–10 seconds per side.
- 6Layer rice, beans, chicken, cheeses, and optional toppings down the center of each tortilla.
- 7Fold the sides in and roll tightly into a burrito.
- 8Place seam-side down on the griddle for 1–2 minutes to lightly toast and seal.
- 9Wrap in foil if desired and serve with extra crema, hot sauce, avocado, or pico.
Hussey's Egg-Griddle Tips
- ▸Freshly shredded cheese melts better than pre-shredded.
- ▸Chicken thighs make a great substitute.
- ▸Don't skip steaming the tortillas — it makes rolling much easier.
- ▸Wrapping in foil keeps the burritos hot and helps them hold their shape.
Storage & Reheating
Refrigerate leftovers for up to 4 days. Reheat on a griddle or skillet over medium-low heat until warmed through. Freeze wrapped burritos for up to 2 months.
