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Chicken Burrito – Wholewheat Tortillas & Fresh Pico de Gallo - A Bright, Hearty Weeknight Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Wholewheat tortillas: 6 large (10-inch) tortillas
  • Chicken: 1.5 lb boneless, skinless chicken breasts or thighs
  • Oil: 1–2 tbsp olive oil or avocado oil
  • Spices for chicken: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper
  • Lime: Zest and juice of 1 lime (half for chicken, half for pico)
  • Pico de gallo: 4 ripe tomatoes (Roma or vine), 1/2 small red onion, 1 jalapeño (seeded for mild), small handful cilantro, 1–2 tbsp lime juice, salt to taste
  • Rice (optional but recommended): 2 cups cooked rice (white or brown); toss with a squeeze of lime and pinch of salt
  • Beans: 1 can black beans, drained and rinsed
  • Cheese: 1–1.5 cups shredded cheddar, Monterey Jack, or a Mexican blend
  • Extras: Sour cream or Greek yogurt, avocado or guacamole, hot sauce

Method
 

  1. Make the pico de gallo: Dice tomatoes and finely chop red onion, jalapeño, and cilantro. Mix with lime juice and a generous pinch of salt. Let it sit 10–15 minutes to mellow and release juices.
  2. Season the chicken: Pat chicken dry. In a bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime zest. Rub with oil and coat evenly with the spice mix.
  3. Cook the chicken: Heat a large skillet over medium-high. Add a little oil if needed, then cook chicken 4–6 minutes per side (thighs may need longer) until browned and cooked through. Rest 5 minutes, then slice or chop.
  4. Warm the beans and rice: Heat black beans in a small pan with a splash of water and a pinch of salt. Fluff cooked rice and stir in a squeeze of lime. Keep both warm.
  5. Warm the tortillas: Heat each wholewheat tortilla in a dry skillet 20–30 seconds per side until pliable, or wrap in a damp towel and microwave in 20–30 second bursts. Keep covered so they stay soft.
  6. Assemble the burritos: On each tortilla, add rice, beans, chicken, a sprinkle of cheese, a spoonful of pico, and any extras like avocado or sour cream. Don’t overfill.
  7. Roll tightly: Fold the sides in, pull the bottom edge up and over the filling, then roll forward, keeping tension so it seals. If you like, toast the seam side down in a skillet for 1–2 minutes to crisp and seal.
  8. Serve: Slice in half if you want, and add extra pico and hot sauce on the side.