Mexican Street Chicken Burritos are a delicious and easy meal prep idea that can be enjoyed for lunch or dinner. Packed with protein and flavor, these burritos are a healthy option for those looking for a quick and simple yet satisfying dish. Here’s how to make them in just a few steps.
Ingredients
- 60 oz boneless chicken thighs (1700g)
- 1 tbsp garlic salt (15g)
- 1 tbsp black pepper (7g)
- 1 tbsp chili powder (7g)
- ½ tbsp cumin (3g)
- 1 tbsp smoked paprika (7g)
- 2 tbsp minced garlic (20g)
- 1 lime
- 2 tbsp chipotle sauce (30g)
- ¼ cup orange juice (60g)
- 1½ cups dry white rice (270g)
- 3 cups chicken bone broth (720g)
- 1 cup diced white onion (200g)
- ½ cup diced cilantro (15g)
- 10 low-calorie tortillas
Cooking Method
Prepare the Chicken
In a large bowl, combine the chicken thighs with garlic salt, black pepper, chili powder, cumin, smoked paprika, minced garlic, lime juice, chipotle sauce, and orange juice. Mix well to coat the chicken evenly.Cook the Chicken
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side until fully cooked and slightly charred. Remove from heat and shred the chicken using forks.Cook the Rice
In a pot, bring the chicken bone broth to a boil. Add the white rice, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender. Fluff with a fork and set aside.Assemble the Burritos
Warm the tortillas slightly to make them pliable. On each tortilla, layer a portion of the cooked rice, shredded chicken, diced onion, and cilantro. Fold the sides inward and roll tightly to form a burrito.- Serve or Store
These burritos can be enjoyed immediately or wrapped in foil and refrigerated for up to 4 days. For a quick dinner or lunch, simply reheat in a microwave or oven.
This Mexican Street Chicken Burrito recipe is a fantastic meal prep option, offering a balance of protein, carbs, and healthy fats. Whether you need a quick snack or a filling dinner, these burritos are a tasty and convenient choice. Enjoy!