Ingredients
Scale
- 1 tbsp. Avocado Oil or Olive Oil
- 8 oz. Ground Chicken
- 1/2 cup chopped Red Bell Pepper
- 1/3 cup chopped White Onion
- 1 tbsp. finely chopped Jalapeño Pepper (optional)
- 1 tsp. Garlic Powder
- 1 tsp. Chili Powder
- 1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt, plus more to taste
- 1/2 tsp. Ground Cumin
- 1 cup Cooked Rice
- 1/4 cup Salsa Verde or your favorite salsa
- 1 tbsp. Chipotle Sauce
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
- 4 Extra Large Flour Tortillas (burrito-sized)
Instructions
- Heat 1 tbsp. Avocado Oil in a large skillet over medium heat. Add ground chicken, red bell pepper, white onion, and jalapeño. Cook for 7-8 minutes until chicken is done and vegetables soften.
- Stir in garlic powder, chili powder, salt, and cumin. Cook for 1-2 minutes to enhance flavors.
- Add cooked rice, salsa verde, and chipotle sauce. Mix well and adjust seasoning if needed.
- Place a tortilla on a flat surface. Add 1/4 cup shredded cheese, 1/2 cup filling, and another 1/4 cup cheese. Fold the sides and roll into a burrito.
- Toast the burrito in a pan over medium heat, seam side down first, until golden.
- Serve with sour cream, salsa, or guacamole.
Notes
- Use any salsa or cheese you prefer.
- Store leftovers in the fridge for up to 3 days.
- Reheat in a skillet or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg