Chipotle’s Pollo Asado Burrito
Cheaper, faster, & healthier. This homemade burrito takes advantage of achiote marinated chicken for way more flavor and protein than a standard Chipotle order.
Ingredients
Marinated pollo asado
- chicken breasts900 g~2 lb
- saltto taste
- achiote pastea spoonful
- habanero peppers, or jalapeño1
- garlic2 cloves
- red onions1/4
- orange juice1/2 orange
- lime juice1/2 lime
- cooking oila drizzle
Avocado crema
- avocados1 1 part
- sour cream130 g1 part
- garlic1 clove
- lime juice1/2 lime
- cayenne peppera sprinkle
- saltto taste
Beans
- pinto beans, or black400 g1 14 oz can
- cumina sprinkle
- achiote paste, optionala spoonful
- bay leaves, optional1
- saltto taste
Other components
- large 12" flour tortillas4
- romaine lettuce, thinly sliced
- monterey jack, grated
- salsa, or hot sauce of choice
FAQ
The avocado crema adds moisture and a creamy mouthfeel without making the burrito too heavy. For a higher protein variation, find low-fat sour cream or even nonfat Greek yogurt.
Ethan Chlebowski
Method
Step 1: Marinate the chicken
To a blender or food processor add the garlic, red onion, orange juice, lime juice, habanero, and achiote paste. Blend until smooth
- Important: set aside about 1/4 of the mixture for later.
Butterfly, pound, or slice your chicken breasts in half to thin them out. Lay your chicken pieces on a sheet tray (or in a bowl) and sprinkle with salt so that each piece gets seasoned, then pour over the marinade mixture and mix until all pieces are thoroughly coated.
for at least 30 mins and up to overnight.
Step 2: Make the avocado crema
To a blender or food processor, add the avocado, sour cream, lime juice, garlic clove, and a sprinkle of cayenne. Blend until smooth, and add salt to taste.
Step 3: Prep the beans & toppings
For the beans, it's as simple as tossing a can of beans into a pot, adding a bay leaf, a sprinkle of ground cumin, and some salt to taste. Let it for 10 minutes. For extra flavor, you can add a bit of achiote paste as well.
While those are going, prep any final toppings you want for your burrito. Get out your favorite salsa or hot sauce, thinly slice some lettuce, grate some cheese, and lastly warm a tortilla until soft and pliable.
Step 4: Sear the chicken
When you’re ready to cook, rub a super thin layer of oil to a ripping hot cast iron pan or griddle. the chicken until cooked through and nicely on all sides.
- Add the reserved marinade: chop the cooked chicken into bite-sized pieces and spoon over some of the reserved mixture to taste for additional flavor and moisture. Adjust with more salt and/or marinade if needed.
Step 5: Assemble
To make a burrito, top your warm tortilla with a base of the avocado crema, then follow with a layer of the beans, a handful of shredded cheese, about 200g of chicken (1/4 of the mix), a bit more avocado sauce, a spoonful of spicy salsa or hot sauce, and lastly a healthy handful of romaine lettuce before wrapping up.
You should have enough remaining ingredients to make 2-3 more burritos.
The avocado crema adds moisture and a creamy mouthfeel without making the burrito too heavy. For a higher protein variation, find low-fat sour cream or even nonfat Greek yogurt.
Ethan Chlebowski
Ingredients
Marinated pollo asado
- chicken breasts900 g~2 lb
- saltto taste
- achiote pastea spoonful
- habanero peppers, or jalapeño1
- garlic2 cloves
- red onions1/4
- orange juice1/2 orange
- lime juice1/2 lime
- cooking oila drizzle
Avocado crema
- avocados1 1 part
- sour cream130 g1 part
- garlic1 clove
- lime juice1/2 lime
- cayenne peppera sprinkle
- saltto taste
Beans
- pinto beans, or black400 g1 14 oz can
- cumina sprinkle
- achiote paste, optionala spoonful
- bay leaves, optional1
- saltto taste
Other components
- large 12" flour tortillas4
- romaine lettuce, thinly sliced
- monterey jack, grated
- salsa, or hot sauce of choice
Method
Step 1: Marinate the chicken
To a blender or food processor add the garlic, red onion, orange juice, lime juice, habanero, and achiote paste. Blend until smooth
- Important: set aside about 1/4 of the mixture for later.
Butterfly, pound, or slice your chicken breasts in half to thin them out. Lay your chicken pieces on a sheet tray (or in a bowl) and sprinkle with salt so that each piece gets seasoned, then pour over the marinade mixture and mix until all pieces are thoroughly coated.
for at least 30 mins and up to overnight.
Step 2: Make the avocado crema
To a blender or food processor, add the avocado, sour cream, lime juice, garlic clove, and a sprinkle of cayenne. Blend until smooth, and add salt to taste.
Step 3: Prep the beans & toppings
For the beans, it's as simple as tossing a can of beans into a pot, adding a bay leaf, a sprinkle of ground cumin, and some salt to taste. Let it for 10 minutes. For extra flavor, you can add a bit of achiote paste as well.
While those are going, prep any final toppings you want for your burrito. Get out your favorite salsa or hot sauce, thinly slice some lettuce, grate some cheese, and lastly warm a tortilla until soft and pliable.
Step 4: Sear the chicken
When you’re ready to cook, rub a super thin layer of oil to a ripping hot cast iron pan or griddle. the chicken until cooked through and nicely on all sides.
- Add the reserved marinade: chop the cooked chicken into bite-sized pieces and spoon over some of the reserved mixture to taste for additional flavor and moisture. Adjust with more salt and/or marinade if needed.
Step 5: Assemble
To make a burrito, top your warm tortilla with a base of the avocado crema, then follow with a layer of the beans, a handful of shredded cheese, about 200g of chicken (1/4 of the mix), a bit more avocado sauce, a spoonful of spicy salsa or hot sauce, and lastly a healthy handful of romaine lettuce before wrapping up.
You should have enough remaining ingredients to make 2-3 more burritos.
