Spicy Chicken Burrito Ultimate Recipe
This Spicy Chicken Burrito recipe delivers a fiesta of flavor with juicy, spiced chicken, creamy avocado, and a kick of heat. Forget store-bought burritos and enjoy a satisfying and customizable meal that's perfect for weeknights.
Equipment
- Large skillet or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Fork
- Tortilla warmer or dry skillet
- Spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup chicken broth
- 1 tbsp lime juice
- 6-8 large burrito-size flour tortillas
- 1 cup cooked rice white or brown
- 1 avocado, mashed or sliced
- ½ cup shredded cheddar cheese
- ¼ cup sour cream optional
- Hot sauce optional
- Chopped cilantro, for garnish optional
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides.
- Remove the chicken from the skillet and set aside. Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and jalapeño and cook for another minute until fragrant.
- Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
- Add the diced tomatoes and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the skillet and shred it with two forks. Return the shredded chicken to the skillet and stir in the lime juice. Taste and adjust seasonings as needed.
- Warm the tortillas according to package directions.
- Lay a warm tortilla on a flat surface. Spread a thin layer of mashed avocado (if using) in the center of the tortilla.
- Top with a generous portion of the spicy chicken, followed by black beans, cooked rice, shredded cheese, and sour cream (if using).
- To fold the burrito, fold in the sides of the tortilla, then fold up the bottom edge tightly over the filling. Roll the burrito forward, keeping the filling tucked in as you go.
- Serve immediately and enjoy. You can also lightly grill the assembled burrito in a dry skillet for a crispy exterior.
Notes
For mild spice, remove seeds and membranes from the jalapeño and omit cayenne pepper. To tame a soggy burrito, mash avocado as a barrier and drain excess liquid from the chicken. Warm tortillas to prevent tearing. Make the spicy chicken filling in advance and store in the refrigerator for up to 3 days. Assembled burritos can be stored in the refrigerator for up to 2 days or frozen for up to 3 months. Add veggies like corn or zucchini, swap the protein, or add different cheeses for variation.