City Chicken Burrito

The burrito I ate in the city, rebuilt at home — and it takes whatever meat you've got

4 burritos · 30 min

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large flour tortillas
The fillings
boneless chicken thighs, hard-seared in oil & chopped (or leftover lamb / other meat)
black beans, seasoned with cumin & chipotle
rice tossed with cilantro, lime & salt
diced onion · shredded cheese
garden tomatoes, diced (or a scoop of Garden Pico)

What you need

large flour tortillas

The fillings

boneless chicken thighs, hard-seared in oil & chopped (or leftover lamb / other meat)

black beans, seasoned with cumin & chipotle

rice tossed with cilantro, lime & salt

diced onion · shredded cheese

garden tomatoes, diced (or a scoop of Garden Pico)

Sear the chicken. Salt the thighs and hard-sear them in oil until crisp and cooked through; rest, then chop. (Or skip straight to warmed leftover lamb or whatever meat you've got.)
Smoky black beans. Warm the beans with a little of their liquid, a good pinch of cumin, and chopped chipotle (in adobo) or chipotle powder to taste; smash a few for creaminess and salt them.
Cilantro-lime rice. Toss warm cooked rice with chopped cilantro, a squeeze of lime, and salt.
Warm the tortilla. A few seconds in a dry pan or over the flame so it folds without cracking — a cold tortilla splits.
Build low & tight. Lay rice and beans down the center first (they're the glue that holds it together), then the chicken, cheese, onion, and tomatoes. Don't overfill. Fold the sides in, roll it up tight, and — for the real thing — griddle it seam-down for a minute to seal and crisp.

Steps — tap one to keep your place

1. Sear the chicken. Salt the thighs and hard-sear them in oil until crisp and cooked through; rest, then chop. (Or skip straight to warmed leftover lamb or whatever meat you've got.)

2. Smoky black beans. Warm the beans with a little of their liquid, a good pinch of cumin, and chopped chipotle (in adobo) or chipotle powder to taste; smash a few for creaminess and salt them.

3. Cilantro-lime rice. Toss warm cooked rice with chopped cilantro, a squeeze of lime, and salt.

4. Warm the tortilla. A few seconds in a dry pan or over the flame so it folds without cracking — a cold tortilla splits.

5. Build low & tight. Lay rice and beans down the center first (they're the glue that holds it together), then the chicken, cheese, onion, and tomatoes. Don't overfill. Fold the sides in, roll it up tight, and — for the real thing — griddle it seam-down for a minute to seal and crisp.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.