Giant Chicken Burrito

Name: Giant Chicken Burrito
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 2 giant burritos
Ingredients: 1½ lb boneless skinless chicken thighs (680 g); 2 tbsp olive oil (27 g); 2½ tbsp Starwest Botanicals organic taco seasoning (salt-free) (18 g); 1½ tsp kosher salt (9 g); 2 tbsp fresh lime juice (30 g); 2 tbsp olive oil or butter (27 g); ½ yellow onion, finely diced (75 g); 2 garlic cloves, minced (10 g); 2 (15 oz) cans pinto beans, drained and rinsed (850 g); ½ cup water or low-sodium chicken broth (120 g); ¾ tsp kosher salt (4.5 g); ½ tsp ground cumin (1 g); ¼ tsp smoked paprika (0.5 g); 1 cup long-grain white rice, rinsed (185 g); 1¾ cups water (420 g); ½ tsp kosher salt (3 g); 1 tbsp butter or olive oil (14 g); 2 tbsp fresh cilantro, chopped (optional) (6 g); 1 tbsp fresh lime juice (optional) (15 g); 2 large ripe avocados (400 g); 2 tbsp fresh lime juice (30 g); ¼ cup red onion, finely minced (40 g); 1 jalapeño, seeded and minced (optional) (14 g); 2 tbsp fresh cilantro, chopped (6 g); ½ tsp kosher salt (3 g); 2 extra-large burrito flour tortillas (12–14 inch) (200 g); ½ cup sour cream (120 g); hot sauce, for serving (optional)

Pinto beans, rice, and chicken in a giant tortilla.

Serves 2 giant burritosTotal 1 hr

Scale

Method

Step 1 done
Cook the . Combine rice, , , and in a small pot. Bring to a boil, cover, reduce to low, and cook 15 min. Rest off heat 5 min, fluff. Fold in and if using.
Step 2 done
Season the . Pat thighs dry and toss with , Botanicals organic taco seasoning, , and . (The blend is -free, so the extra matters.)
Step 3 done
Cook the . Heat a large skillet over medium-high. Cook thighs until browned and cooked through, about 5–7 min per side (165°F). Rest 5 min, then chop into bite-sized pieces. Toss with any pan juices.
Step 4 done
Mash the . In a saucepan, warm over medium heat. Soften the 4–5 min, then 30 sec. Add beans, , , , and . Simmer 5 min, then mash with a potato masher until thick and spreadable (a few whole beans are good). Loosen with a splash of if needed.
Step 5 done
Make the guac. Mash with and . Stir in , , and . Taste and adjust /.
Step 6 done
Warm the tortillas. Heat each tortilla in a dry skillet or over a low flame until soft and pliable, about 20–30 sec per side. Keep wrapped in a clean towel so they stay flexible.
Step 7 done
Build two giant burritos. On each tortilla, spread a thick layer of mashed down the center, then a generous scoop of , then . Add a line of and a big spoon of guac. Fold in the short sides, then roll tightly from the bottom into a fat cylinder. Slice in half if you must share.

Nutrition

Variations

For more protein, use 2¼ lb chicken thighs instead of 1½ lb and a third can of pinto beans, scaling the seasoning and lime up with them.

Notes

Inspired by the giant chicken burrito at El Halal Amigos (mashed pinto beans, rice, chicken, sour cream, guac). Chicken is seasoned with Starwest Botanicals organic taco seasoning (cumin, garlic, onion, tomato, paprika, oregano, cilantro, yellow mustard seed, cayenne; salt-free), plus kosher salt and lime. Super-large 12–14 inch tortillas are the point. Warm the tortilla well so it does not crack. Optional add-ins: shredded cheese, pico, shredded lettuce.

Giant Chicken Burrito

Ingredients

Chicken

Mashed pinto beans

Rice

Guacamole

Assembly

Method

Nutrition

Variations

Notes