Chicken Burritos
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 2
- Difficulty
- Medium
Loaded chicken burritos filled with seasoned chicken, Mexican-style rice, refried beans, cheese, fresh pico de gallo, crunchy tortilla chips, and hot sauce.
Ingredients
- 400 g boneless, skinless chicken thighs, diced
- 2 x 250 g packets Mexican-style or seasoned microwave rice
- 1 (16 oz) can refried beans
- 2 XL or large flour tortillas
- 200 g grated Mexican cheese blend or cheese of your choice
- 150 g cherry tomatoes, halved
- ½ red onion, diced
- 100 g tortilla chips, lightly crushed
- ¼ cup fresh coriander, chopped
- 1 lime, halved
- 2 tbsp cooking oil
- 2 tsp Mexican-style or taco seasoning
- Hot sauce, to taste
Directions
- Preheat your Blackstone griddle to medium-high heat and lightly coat with cooking oil.
- Add the chicken and season with Mexican-style seasoning. Squeeze some lime juice over the chicken and cook for 8–10 minutes, or until browned and cooked through.
- While the chicken cooks, warm the refried beans in a small griddle-safe pan or on a separate section of the griddle.
- Add a little oil to the griddle, then add the rice with a splash of water. Cover with a cloche and cook, stirring occasionally, until heated through.
- Combine the cherry tomatoes, coriander, red onion, a squeeze of lime juice, and a little of the remaining seasoning to make a quick pico de gallo. Add chopped chillies for extra heat, if desired.
- Warm the tortillas on the griddle for 20–30 seconds per side with a small splash of water until soft and pliable.
- Spread the refried beans down the centre of each tortilla. Top with rice, chicken, cheese, pico de gallo, crushed tortilla chips, and hot sauce.
- Fold in the sides of each tortilla, then tightly roll into a burrito. Wrap in foil briefly to allow the flavours to come together, if desired.
- Serve immediately, or place the burritos seam-side down on the griddle for 1–2 minutes to lightly toast the outside before serving.