Crispy Chicken Burritos with Guacamole and Pico de Gallo
A delightful combination of crispy exterior and savory filling of chicken, rice, beans, and cheese, served with refreshing guacamole and pico de gallo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Mexican blend)
- 4 large flour tortillas
- 1 cup guacamole
- 1 cup pico de gallo
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Mix the cooked shredded chicken, rice, black beans, cheese, salt, and pepper until well combined.
- Place a large tortilla on a flat surface and add a portion of the chicken mixture in the center.
- Fold in the sides of the tortilla and then roll tightly from the bottom up to form a burrito.
- Heat olive oil in a skillet over medium heat.
- Place the burritos seam-side down in the skillet and cook until golden brown and crispy, about 3-4 minutes on each side.
- Serve warm with guacamole and pico de gallo on the side.
Notes
For an extra crispy finish, add a little more olive oil to your pan. Prepare the filling ahead of time to save time.
Nutrition
- Serving Size: 1 burrito
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg