Skinny Burrito


5 tortillas, wheat (about 20 cm / 8 “wide)

Burrito seasoning:

1 teaspoon onion powder, dried oregano, salt

2 teaspoons dried cumin powder, paprika

1/4 teaspoon black pepper

3/4 teaspoon cayenne pepper (optional, adjust to taste)
Chicken Stuffing:

1 lb chicken breast, sliced in half

2 tablespoons olive oil, separated

1/2 chopped onion

2 garlic cloves, finely chopped

1 red bell pepper, diced

14 oz refried beans, canned, I used the black ones

1/4 cup of water


2.5 cups cooked brown rice


Burrito Seasoning:

Mix the seasoning ingredients. Drizzle 1 tablespoon oil over chicken, toss to coat. Sprinkle with seasoning, toss to coat.

Cook the chicken:

Heat 1 tablespoon of oil in a large skillet over high heat. Add chicken, cook 2 minutes. Flip and cook 1.5 minutes. Remove, rest 2 minutes and then chop.

Sauté the onion: in the same skillet, add the onion and garlic, cook 1 minute. Add bell pepper, cook 2 minutes until onion is translucent.

Finish filling:

In the skillet with peppers, add refried beans, diced chicken, and water. Stir and cook for 2 minutes until slightly reduced. It should be thick and juicy, not watery and not dry / heavy! Let cool 5 minutes; it will thicken.

Assemble burritos:

Gently heat the tortillas in the microwave (makes them flexible), place them on the work surface.

Place the rice in the lower third, top with chicken filling, cheese and then sprinkle with cilantro. Foldable, burrito style.

Toasted: fry in a pan over medium high heat (without oil) for 2 minutes on each side to make the tortilla crisp and melt the cheese a bit OR wrap it tightly in aluminum foil and bake for 10 minutes at 180 ° C / 350 ° F.

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