Stuffed Chicken Burritos [RECIPE]

Light and delicious, our Stuffed Chicken Burritos come together quickly to satisfy a hungry family.
(Photo by Jathan Fink, Jadeworks Entertainment)

We love getting multiple meals from one chicken. In this case, we use two cups of shredded chicken breast to fill these quick-and-simple burritos that are as light as they are flavorful. Packed with yummy spices, black beans and fresh veggies, they’re healthier than getting the super sized burrito down from the joint down the street and come together just as quickly. 

PREP: 10 minutes
COOK: 10 minutes

INGREDIENTS

• 1/3 cup water
• 3 tablespoons fresh lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon fresh ground pepper
• 1/8 teaspoon ground chili arbol
• 2 cups shredded chicken breast
• 1/4 cup thinly sliced green onions
• 1 15-ounce can black beans, rinsed and drained
• 1/4 cup salsa
• 1/4 cup cilantro, chopped
• 1 tablespoon red chile honey
• 4 radishes, thinly sliced
• 1/2 cup fresh guacamole
• 1 cup shredded Monterey Jack or Mexican cheese blend
• Cooking spray
• Sour cream, optional

DIRECTIONS

1. Combine first 6 ingredients in a small saucepan and bring to a boil over medium-high heat. Stir in chicken and green onions. Reduce heat to low.
2. In a bowl, mix together beans, salsa, cilantro and red chile honey until well combined. Spoon 1/4 cup bean mixture, 1/2 cup chicken mixture, 1 radish, 2 tablespoons guacamole and 1/4 cup cheese down center of each tortilla and roll up.
3. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray, add 2 burritos. Place a cast iron skillet on top of burritos and cook for 3 minutes on each side. Remove from pan and repeat procedure with remaining 2 burritos. Serve with sour cream for garnish, if desired.

YIELD: 4 servings (1 burrito each)