California Chicken Burritos Recipes

CALIFORNIA CHICKEN BURRITO WITH SEASONED FRIES

Steps:

• Cut the potatoes lengthwise into ¼-inch x ¼-inch thick slices. Put the fries into a large bowl of cold water and refrigerate for at least 1 hour.
• Heat a deep-fryer or a large heavy-bottomed pot filled with enough oil to reach at least 3-inches up the pot over medium heat to 350ºF (180ºC). In a medium mixing bowl whisk together the flour, salt, garlic powder, paprika, pepper and cayenne. Slowly add enough cold water to form a thin batter, about 1½ cups. Dip the fries in the batter and add to the oil. Fry until golden brown and crispy, about 5 minutes. Remove to a paper towel lined plate to drain.
• Rub the chicken with the olive oil then season with salt and pepper on both sides. Heat grill to medium-high heat. Add the chicken to the grill and cook until browned and char marks start to appear, about 5 minutes. Flip and continue to cook until the chicken is browned and just cooked through (or reaches an internal temperature of 165ºF/ 73.8ºC), about an additional 4 minutes.
• Remove to a cutting board and let cool. Chop the chicken into 1-inch cubes and set aside.
• Heat a large nonstick skillet over medium heat. Working one at a time add a tortilla to the pan and sprinkle 1 cup of the cheese over the top, cooking until the cheese just melts. Remove to a clean workspace and add the lettuce, half of the chicken, slices of avocado, ¼ cup of the pico de gallo and a handful of fries.
• To assemble the burrito, fold the bottom half over the top half then pull the tortilla back to form the filling into a roll. Fold one side in then the other, then tightly roll the burrito.
• Add the burrito, cut side down to the skillet and cook until golden brown, about 2 minutes. Flip and brown the other side, about another 2 minutes. Remove and cut in half then serve immediately. Repeat with the remaining tortilla and ingredients.

CHICKEN BURRITOS

Steps:

• Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

CALIFORNIA CHICKEN BURRITOS

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees.
• Heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. Add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Using potato masher, mash beans lightly. Season with salt and pepper.
• Place rice in medium microwave-safe bowl, cover with plastic wrap, poke holes in plastic, and microwave on high power until hot, about 90 seconds. Stir in salsa, chicken, and 1 1/2 cups cheddar.
• Spread one-quarter of black bean mixture down center of each tortilla, leaving 2-inch border at ends. Mound rice mixture on beans and fold tortillas to form burritos. Transfer to baking sheet, sprinkle with remaining 1 1/2 cups cheddar, and bake until cheese is bubbly, about 10 minutes. Serve.

CHIPOTLE CHICKEN BURRITOS

Steps:

• Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
• Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
• Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

CALIFORNIA BURRITO

Steps:

• Combine the Cilantro, Lime Juice, Olive oil, Garlic, Jalapeno, salt and pepper in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork.
• Marinate the steak in the cilantro lime marinade for 2-3 hours in the fridge (*do not marinate overnight as the lime has begun the cevice process!).
• Cook the steak. Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove the steak from the marinade and season it on both sides (lightly) with salt and pepper. Cook the steak on the grill, flipping once, until the steak has reached your desired doneness. Once the steak has finished cooking, remove it from the grill and allow it to rest for 5 minutes. Slice the steak across the grain into thin slices.
• Cook and salt the fries in the oven according to package directions, we want the big soft poofy fries, not the small hard little ones.
• Warm the tortilla and lay it out on a flat surface. Place your toppings from one edge of the tortilla about 2/3 of the way to the other edge. Steak, cheese, guac. sour cream and top with the french fries (or your prefference) Don't stack your pile more than 1-2 inches wide and an inch high. If you fill your burrito too full, you might not be able to seal it.
• Munch it!

CHICKEN RICE BURRITOS

Steps:

• In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce. Heat through; set aside. , In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. , Preheat oven to 375°. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 13-in. x 9-in. baking dishes. Sprinkle with the remaining cheese. Cover and bake until heated through, 10-15 minutes. Garnish with picante sauce and cheese.