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Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Yield: 4 servings
Ingredients:
* 2 cups cooked shredded chicken
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* 1 tablespoon olive oil
* 1/2 onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon cumin
* 1 teaspoon chili powder
* 1/2 teaspoon paprika
* Salt and pepper to taste
* 1/2 cup chicken broth
* 4 large flour tortillas
* 1 cup cooked rice
* 1/2 cup black beans (drained and rinsed)
* 1 cup shredded cheese (Monterey Jack or cheddar)
* 6 tomatillos, husked and rinsed
* 1 jalapeño (seeded for less heat)
* 2 cloves garlic
* 1/4 cup fresh cilantro
* Juice of 1 lime
* Salt to taste
Instructions:
1. In a saucepan, boil tomatillos and jalapeño for 8–10 minutes until softened, then drain.
2. Blend the tomatillos, jalapeño, garlic, cilantro, lime juice, and salt until smooth to make the salsa verde. Set aside.
3. Heat olive oil in a skillet over medium heat and sauté chopped onion until soft. Add garlic and cook for 1 minute.
4. Stir in shredded chicken, cumin, chili powder, paprika, salt, and pepper. Mix well.
5. Pour in chicken broth and simmer for 5–7 minutes until the mixture is juicy and flavorful.
6. Warm the flour tortillas until soft and pliable.
7. Assemble each burrito by layering rice, black beans, chicken, cheese, and a spoonful of salsa verde.
8. Fold in the sides, roll tightly, and place seam-side down.
9. Serve warm with extra salsa verde on top or on the side.
Pro Tip:
For next-level burritos, lightly grill the wrapped burritos in a pan until golden and crispy—it seals them and adds amazing texture!
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