Chicken Burritos with Cilantro Lime Rice
Easy chicken burritos stuffed with marinated chicken, cilantro lime rice, onions, and cheese! Make the rice fresh or use microwave rice for a quicker meal!
Equipment
- sandwich press optional
Ingredients
For Chicken, Choose One:
- 12 oz prepared marinated chicken click for recipe, 12 oz cooked comes from about 1 lb raw chicken
- 12 oz prepared chicken al pastor click for recipe, 12 oz cooked comes from about 1 lb raw chicken
For Burritos:
- 4 8" diameter flour tortillas uncooked tortillas strongly suggested, see notes
- ½ medium-sized white onion finely diced
- 1 ½ cups shredded Oaxaca or low moisture mozzarella cheese
For Cilantro Lime Rice (or sub premade, see notes)
- 1 cup jasmine rice or similar
- 1 ½ cups water
- 1 lime zested and juiced
- ½ teaspoon salt
- ½ cup cilantro leaves roughly chopped, lightly packed
Instructions
Prepare the Cilantro Lime Rice:
- Rinse your rice until the water runs clear, then drain.1 cup jasmine rice, 1 ½ cups water
- Combine the water, rice, salt, and lime zest in a pot. Cover and set over medium heat, cook until the water level is even with the rice (about 5 minutes after coming to a boil), then reduce heat to low and cook for another 12 minutes.1 lime, ½ teaspoon salt
- Once the rice is ready, mix in the cilantro and 2 tablespoon of lime juice (per batch). Taste and add more lime juice and/or salt if desired. Set aside, covered, until ready to use.1 lime, ½ cup cilantro leaves
Prepare the Chicken Burritos:
- If using, begin warming up a sandwich press fitted with flat plates, I set mine to 400 F. Alternatively, you can use a skillet to warm the burritos.
- Begin with 12 oz of cooked, prepared chicken from the Marinated Chicken for Tacos recipe. I make this chicken in bulk, freeze the cooked chicken in 12 oz portions, and defrost to use in this recipe for a quick meal. Warm the defrosted chicken in a skillet over medium heat, stirring occasionally, as you prepare the rest of the meal (skip if chicken has been freshly prepared and is still warm). Add a splash of chicken stock or water to the meat if it seems a bit dry. You can also warm the chicken in the microwave if desired.12 oz prepared marinated chicken
- Assemble the burritos: Use about ½ cup of cilantro lime rice, and form it into a flat rectangle. Top the rice with the chicken, then onion, then cheese. Roll up the burrito as securely as possible. (If you're using pre-cooked tortillas, warm them up in a skillet or the microwave before rolling the burrito to make them more flexible)½ medium-sized white onion, 1 ½ cups shredded Oaxaca or low moisture mozzarella cheese, 4 8" diameter flour tortillas
- Place the burritos seem-side-down in a preheated sandwich press and cook, until slightly golden on the outside, about 2 minutes. Alternatively, use a skillet set over medium heat, turning as needed. Serve immediately, with your favorite salsa for dipping (I use avocado salsa).
Notes
Begin with 12 oz of cooked, prepared chicken from the Marinated Chicken for Tacos or Chicken Al Pastor recipe. I make this chicken in bulk, freeze the cooked chicken in 12 oz portions, and defrost to use in this recipe for a quick meal.
Uncooked tortillas are one of my favorite new products. They come in the refrigerated section at the grocery store, and can be prepared in just a few minutes. They make super high quality fresh tortillas that take these burritos to the next level!
If you want to make this easier, just pick up a standard 8 oz bag of microwave cilantro lime rice! After microwaving, divide the rice into 4 portions for the burritos, it will be a little less than ½ cup per burrito.
If you're struggling to roll the burritos, check out this video for some help: How to Roll a Burrito
Nutrition
Serving: 1 burritoCalories: 550kcal
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