Cilantro Lime & Chipotle Chicken Burritos

So last Christmas, Grant and I were able to go back to Ohio and visit friends and family. While there, we were able to spend time with Bryan & Amanda, Grant’s sister and brother in law, who made us this delicious dish! Bryan and Amanda went all out and made all of the things below including homemade guacamole and queso. I called it this because I don’t know if they have a name for it. Either way they are delicious burritos. We have several restaurants here like Chipotle & Freebirds that sell good burritos,but I don’t like spending money when I can make the same thing at home that tastes even better.

Ingredients:

Chicken Breast Skinless, Boneless

10″ tortillas (we prefer Flour)

Whatever Toppings you like – sour cream, cheese, tomatoes, salsa, guacamole, ketchup, etc.

Cilantro

Taco Seasoning

Taco Hot Sauce – we used ortega,but I was told that Taco Bell packets work in a pinch too ;p

1-2 Limes

Rice

Cayene Pepper

Water

Cook the Chicken however you prefer. I  boiled it, but you can steam, bake,etc.

Chop up your cilantro.

Cook your rice and add 2/3 of the cilantro to it and the juice of one lime.This is to taste, so you may prefer more juice.

Shred your chicken once cooked, and put in a skillet.

Add the packet of taco seasoning, at least 1/4 cup of water. A pinch of Cayenne, any left over juice from the lime, and as much of the hot sauce as you like. This time I didn’t make it  spicy enough,but next time I will.  You cook the chicken until hot and well coated. If it starts looking dry add more of the hot sauce and water until the consistency you like.

Layer your burrito with everything you want, and then fold up.

Wrap in foil.

Heat on the George foreman grill until it is hot and crusty on the outside.

Then enjoy! I am normally not a fan of any rice or meat in my burritos and normally eat them with beans and toppings. This is an exception, and this dish is also GREAT for left overs. We had it for 4 different meals. Just keep everything in separate containers and then heat up each put on the burrito and grill it.

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9 Responses

  1. Matt says:

    Wow. That’s almost like Chipotle. Nice!

  2. YUM! These look so good! Good idea to wrap them in foil before putting them on the george foreman so none of the goodies fall out :)

  3. SHerrie says:

    Hiya! I’m going to try that rice-do you have exact measurements?

    • jrwarfield says:

      For the rice, I made 2 cups of rice for Grant and I, and we had left overs for 5 meals with that total. So for a bigger family, I would say it is a good bet, one lime at least, and I bought one bunch of cilantro at the store, and i used half of it for the rice. I froze the rest,but if you like cilantro a lot, you can always use more. Also, you might want to salt and pepper the rice if you are eating it plain.

  4. Amanda says:

    Hey Jessica, I am so glad you liked these. Bryan and I normally will make an extra burrito each and wrap in foil to take to work the next day too. But I am lucky and have a george forman at work so I just grab the burrito already in foil on the way out the door and throw it on the forman at work about 5-10 minutes before I go to lunch. That way when lunch time arrives the burrito is nice and warm on the inside and crunchy on the outside.

  1. February 13, 2015

    […] mexican food non stop, so we ate some homemade pico de gallo, homemade guacamole, and of course the shredded chicken and cilantro lime burritos. We then talked way too much, and went to bed way too late,but that is life […]

  2. June 4, 2015

    […] Cilantro Lime & Chicken Chipotle Burritos – Thaw main ingredients and assemble like recipe says. […]

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