Pulled Chicken Burrito Recipe - The Girl on Bloor (2024)

Pulled Chicken

• ▢ 1 lb chicken breasts
• ▢ 1 tbsp olive oil
• ▢ 1 yellow onion diced
• ▢ 2 cloves garlic minced
• ▢ 1 cup chicken broth
• ▢ 1/3 cup salsa
• ▢ 2 tbsp taco seasoning
• ▢ 1 tbsp lime juice
• ▢ salt & pepper, to taste

Guacamole: Mash avocado & mix all ingredients together

• ▢ 2 avocados mashed
• ▢ 1 small red onion finely chopped
• ▢ 1 tbsp lime juice
• ▢ 1 clove garlic, minced
• ▢ 1/2 tsp each salt & pepper

Sauteed veggies

• ▢ 1 tbsp olive oil
• ▢ 1 red pepper sliced
• ▢ 1 green pepper sliced
• ▢ 1 red onion sliced
• ▢ Salt & pepper, to taste

Burritos

• ▢ 6 flour tortillas
• ▢ 1 can pinto beans, rinsed and drained
• ▢ 1 cup shredded cheese of your choice
• ▢ pico de gallo or salsa
• ▢ cilantro chopped
• ▢ sour cream

Pulled chicken

• Boil chicken in hot water for 15 minutes or until almost fully cooked and easily shreddable. Shred chicken once cooled slightly.

• Heat olive oil in a large pan on medium heat. Add onion & garlic, sauteeing for 2 minutes until fragrant. Add shredded chicken, broth, and all other ingredients for the pulled chicken as listed. Bring to a boil, then down to a slow simmer and cook for 5 minutes until most of the liquid has absorbed into chicken.

Sauteed veggies

• Heat oil in large pan on high heat until it starts to smoke. Add peppers and onion, then season with salt and pepper. Saute until vegetables are sizzling, about 2 minutes stirring often, then remove from heat and set aside.

Assembling the burritos

• Meanwhile, heat drained pinto beans in a saucepan (or add to burrito cold) and mix all ingredients for guacamole together.

• Everything should be finished cooking right about now, so set up a station where everyone can go and get their favourite toppings. Add a small amount of chicken, veggies, beans, cheese and other desired toppings to each flour tortilla, placing all ingredients in the middle of each tortilla.

• Fold up each side of your tortilla and then roll to form a wrap.

• Optional step: fry the burrito on all sides in a pan that's placed on med-high heat. This will toast the burrito a bit so that it doesn't get soggy. Cut in half with a very sharp knife and enjoy!

Freezing and reheating instructions

• Make the burritos as normal, but leave out the guacamole, pico de gallo/salsa and the sour cream. Roll in foil or plastic wrap and store in a large freezer bag up to 4 months. When ready to reheat, wrap your frozen burrito in a damp paper towel and reheat in the microwave for 5-7 minutes, then finish by toasting in a skillet with some cooking spray for 2 minutes per side if you'd like it toasty.

Make the pulled chicken in the slow cooker or the Instant Pot.

Try out different toppings and filling like Mexican rice or refried beans.

Cut down on the calorie count by using light sour cream, low-fat cheese, less guac and homemade salsa.

Store all the burrito components separately in the fridge for up to 5 days. Assemble your burritos fresh.

Reheat the pulled chicken in the microwave for 1-2 minutes.

Freeze the burritos for up to 4 months. Defrost in the microwave then toast in a skillet.