Seven Layer Chicken Burritos
Delicious and filling Seven Layer Chicken Burritos packed with tender chicken and fresh toppings, perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Assembling
- Cuisine: Mexican
- Diet: Paleo
Ingredients
- 3 1/2 to 4 cups shredded rotisserie chicken
- 1 tablespoon olive oil
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Pinch of salt (to taste)
- 1 can (15 oz) black beans
- 1/3 cup jarred salsa
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups hot cooked rice
- 1 tablespoon melted butter
- 1 tablespoon fresh lime juice
- 3 tablespoons cilantro, chopped
- Burrito-sized tortillas
- Monterey Jack, Cheddar, or Pepper Jack cheese, shredded
- Pico de gallo or salsa
- Guacamole
- Sour cream
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the shredded rotisserie chicken, salsa, chili powder, smoked paprika, cumin, garlic powder, and a pinch of salt. Stir well and cook until heated through.
- Mix the black beans with jarred salsa, chili powder, and cumin until well combined.
- To assemble, take a tortilla and layer with rice, chicken filling, black bean mixture, and cheese.
- Add pico de gallo or salsa, guacamole, and sour cream.
- Roll the tortilla tightly and serve immediately. Optional: slice the burrito in half for easier eating.
Notes
Store leftovers tightly wrapped in plastic wrap or aluminum foil. They can last 2-3 days in the fridge and up to 2 months in the freezer.
Find it online: https://www.cuisiniu.com/seven-layer-chicken-burritos/