Chicken Burrito
Prep Time
30 minutes
Calories
450 kcal (est.)
Difficulty
Medium
Ingredients
- 1.5 lbs boneless, skinless chicken breasts,
- 1 tbsp chili powder,
- 1 tsp cumin,
- 1/2 tsp garlic powder,
- 1/4 tsp onion powder,
- 1/4 tsp cayenne pepper (optional),
- salt and pepper to taste,
- 1 tbsp olive oil,
- 1 onion, chopped,
- 1 green bell pepper, chopped,
- 1 red bell pepper, chopped,
- 1 (15 ounce) can black beans, rinsed and drained,
- 1 (15 ounce) can corn, drained,
- 1 cup cooked rice,
- 1 cup shredded cheddar cheese,
- 1/2 cup sour cream or Greek yogurt,
- 12 burrito-size tortillas,
- Lime wedges, for serving
Instructions
- Marinate the chicken: In a bowl, combine chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Add the chicken breasts and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes per side. Remove from skillet and set aside to cool slightly. Shred the chicken with two forks.
- Sauté the vegetables: In the same skillet, add onion and bell peppers. Cook until softened, about 5-7 minutes. Add black beans and corn and cook for another 2-3 minutes.
- Assemble the burritos: Warm the tortillas according to package directions. Spread a thin layer of sour cream or yogurt on each tortilla. Add shredded chicken, rice, vegetable mixture, and cheese. Fold the sides of the tortilla inward, then roll up tightly.
- Serve: Serve immediately with lime wedges.