How To Make a Chicken Burrito | How to Make Guacamole | Stuffed Burrito with Chicken and Guacamole


Learn how to make a Chicken Burrito and fresh guacamole!

This stuffed chicken burrito is amazing and cheap to eat! If you load a 12″ flour tortilla to it’s limits and can eat more than two I’d be surprised. The ingredients are down below! Get thirty 12″ flour tortillas delivered to your door.  http://amzn.to/2qG0n7O Use them for burritos, salads, wraps, quesadillas…. You name it they’re great. I typically use 12″ La Banderita flour tortillas but the price on Amazon isn’t very good. Check your local markets for a better price.

 

Ducal Refried Beans (My favorite, hands down, check your store for a better price.)
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Tellicherry Peppercorns
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Professional Nonstick Restaurant Fry Pan, 10″
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11,000 BTU Portable Gas Burner
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Kitchen Tongs,
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Guacamole:
2 ea Large Avocado, Diced (Should be firm but slightly soft. If it’s like a baseball it isn’t ripe. If it’s mushy don’t buy it.)
1 ea Roma Tomato, Diced
2 Tbl Finely diced red onion
2 Tbl Finely Chopped Fresh Cilantro
1 ea Lime (for fresh lime juice) Start with 1, then taste test. Add more if desired.
*1 Tsp Finely Chopped Fresh Chives or Fresh Garlic (you could substitute an 1/8 tsp of garlic powder)
TT Kosher Salt (1/8-1/4tsp)
TT Fresh Cracked Pepper (1/8-1/4tsp)

Optional: 1 ea fresh hot pepper. Jalapenos or Serrano are typical. Remove the seeds, chop into small pieces.

Combine all of the ingredients, lightly mash up some of the avocado, taste, and then adjust seasonings.

Burrito:
1 ea 12″ Flour Tortilla
4 Tbl Refried Beans. (I prefer Ducal refried black beans or red beans)
4-6 oz Rice (cooked)
3 Tbl Sour Cream
TT Hot sauce
4 Tbl Salsa
1/4 cup Sharp Cheddar Cheese
3-4 Tbl Fresh Guacamole
3 oz Chicken, Sliced, Seasoned and Cooked to 165 degrees F

Layer all ingredients in the center of your 12″ flour tortilla.
Fold the sides into the center
Place your thumbs under the edge of the burrito that is closest to you
Left up your thumbs and fold towards the opposite side (Keep a firm grip to keep things intact)
Fold in the edges of the remaining tortilla and continue to roll until the seam is on the bottom.
If you put too much into the burrito, or don’t roll it firmly, it will be a little messy. Don’t try to sear it if there is stuff all over the outside.
Watch the video for the finer points.
Pre-heat a large pan, when a drop of water sizzles off in 3-5 seconds gently place the burrito into the pan seam side down. Check every 15-20 seconds, when the seam side is brown, flip and repeat.
*Some Flour tortillas do not roll well. If you exert too much force, or if the shell is dry you might not be able to roll it. Keep your tortilla packages sealed at all times. Only pull out a tortilla when you are ready to use it. You may be able to use a slightly dry shell with 2 pieces of mildly moist paper towel and roughly 15-30 seconds in the microwave. The entire tortilla needs to be covered. Then work quickly. As it cools it will become more brittle.

I typically use the La Banderita 12″ flour Tortillas and rarely have issues. Check your local stores for availability. They will be labeled “Mega Burrito” or “12 Mega”… The “Large” Burrito wraps are 10″ or less.

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