Chicken Burritos
With bright flavors and clean ingredients, this chicken burrito recipe will leave you feeling nourished and satisfied!
  • 2 green bell peppers
  • 1 medium yellow onion
  • 1.5lbs chicken breast
  • flour tortillas
  • grated cheddar cheese
  • 1 bunch cilantro
  • 1 teaspoon sweet, hot, or smoked paprika
  • 1 teaspoon cumin
  • 1-2 limes
  • Optional:
    • hot sauce
    • guacamole
    • yogurt (to mix with lime juice and salt as a sauce)
    • quick-pickled red onions

  1. Cook chicken. If you want a smoke-free method, poach chicken, then shred. (How to poach: Let chicken rest on counter for 30 minutes, then bring 2 cups broth or seasoned water to boil in a wide pot. Add chicken breast to broth, (add more if broth doesn't cover chicken), cover with lid, and bring back to boil. Remove pot from heat and let sit for 15 minutes, then shred. That's it!)
  2. If you prefer to saute the chicken, you'll first want to marinate it. Cut it and the onions and peppers into strips of roughly the same size, then add to a bowl with juice of one lime, spices, and a bit of olive oil. Let rest while you prepare the other ingredients. (If you're poaching chicken, marinate peppers and onions in juice.)
  3. Grate cheddar cheese and dice cilantro - including stems. Make guacamole or yogurt sauce if using!
  4. Add to a pan with olive oil over medium heat, then cook for about 8-10 minutes until chicken is done. (You can cut into a strip to check for doneness, or use a meat thermometer to make sure it is at least 165F.) Don't crowd your pan and don't stir very often, otherwise you'll end up with meat and veggies that are not crisp or browned.
  5. Once meat and veggies are cooked, heat tortillas. If you have a glass-top stove, clean the surface and turn a large burner to medium heat. Place tortilla directly on glass and cook for 5-15 seconds, then flip and repeat. You can also heat tortillas in a large cast-iron over medium-low heat or in the oven.
  6. Assemble burrito! Layer ingredients in a narrow line along the center of your flour tortilla. Start with less ingredients than you think you'll need, unless you are a burrito rolling champion. 
  7. Roll burrito: tightly fold sides towards middle, then fold bottom tortilla side (closest to you) up and over the filling. Tightly roll burrito away from you, making sure sides stay tucked in. (Need a visual? Here's a great video.) Roll in foil if you are making many burritos.  

Freeze burritos for future meals! Wrap in foil then place in a freezer bag or a tight tupperware. Reheat in the microwave or the oven at 400F for 45 minutes