Ancho Chicken and Avocado Burrito Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
1 Serving
Ingredients
  • 1 ½ cup medium-grain rice
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 tablespoon ancho chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 boneless, skinless chicken breast
  • 1 tablespoon vegetable oil
  • 1 lime, juiced
  • 1 12-inch tortilla
  • ¼ cup cilantro sprigs, chopped
  • ⅓ cup black beans
  • ¼ cup shredded Chihuahua-style or Monterey Jack cheese
  • ½ ripe avocado, sliced
  • ¼ cup pico de gallo
Directions
  1. Rinse the rice in a bowl until the water runs clear, then drain it.
  2. Melt the butter over medium heat, then cook the garlic in the butter, until softened but not browned.
  3. Add the rice to the butter, stirring to coat. Add 2 cups of water to the rice, and bring it to a boil.
  4. Reduce the heat until the water is barely simmering, then cover the pot with a lid, and simmer the rice for about 20 minutes until it's tender.
  5. Combine the ancho chili powder, garlic powder, and cumin, and sprinkle over the chicken, turning to coat.
  6. Heat a pan over medium-high heat. Pour the oil into the hot pan and add the chicken. Cook the chicken for about 8 minutes per side, or until it looks golden brown and is cooked through.
  7. Let the chicken cool slightly, then cut it into cubes. Squeeze the lime juice over the chicken, tossing to coat.
  8. Heat the tortilla in the microwave, frying pan, or over a gas burner until it has softened enough to be pliable.
  9. Put the cilantro, and ½ cup of the cooked rice on top of the tortilla, saving the remaining rice for another purpose.
  10. Top the rice with ½ cup of cubed chicken, saving any remaining chicken for another purpose.
  11. Top the chicken with the beans, cheese, avocado, and pico de gallo.
  12. Take the side of the tortilla facing you, and lift it up and over the filling. Tuck the side of the tortilla back towards you, and fold it slightly under the filling.
  13. Flip the sides of the tortilla inward, then roll the burrito a quarter turn forward. Flip the sides of the tortilla inward again, then roll the rest of the burrito up as tightly as possible.
  14. Heat a frying pan over medium heat. Cook the burrito, seam side down, for about a minute. Flip the burrito, and cook it on the opposite side. Cut the burrito in half before eating it right away.