Cookwith

Name: California Chicken Burrito with Avocado & Pico de Gallo
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large flour tortillas; 1 lb boneless skinless chicken thighs; 1 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup cooked black beans (drained and rinsed); 1 cup shredded Monterey Jack cheese; 1 cup cooked rice (white or brown); 1 cup pico de gallo (fresh salsa); 1 ripe avocado, sliced; 1/2 cup sour cream; 1/4 cup chopped fresh cilantro; 1 lime, cut into wedges

California Chicken Burrito with Avocado & Pico de Gallo

miradugm

This California-inspired chicken burrito blends classic Mexican flavors with a modern emphasis on freshness and texture. Juicy, boldly seasoned chicken thighs are quickly seared for maximum flavor, then combined with creamy beans, fluffy rice, tangy pico de gallo, and rich avocado. The burrito is finished with a touch of cheese and a dollop of sour cream for cool contrast. Wrapping and toasting the burrito ensures every bite is warm, gooey, and satisfying. Perfect for a weeknight dinner, meal prep, or a casual gathering with friends.

Ingredients

Instructions

Cut chicken thighs into bite-size pieces. In a bowl, combine chicken, oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Toss to coat.
Heat a large skillet over high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 7-8 minutes. Remove from heat.
Warm tortillas in a dry skillet or microwave until pliable.
Arrange tortillas on a work surface. Layer each with rice, chicken, black beans, cheese, pico de gallo, avocado slices, and a dollop of sour cream. Sprinkle with cilantro.
Fold in the sides and roll up each burrito tightly.
Optional: Place burritos seam-side down in a hot, dry skillet and toast for 2-3 minutes per side until golden and crisp.
Slice in half, serve with lime wedges, and enjoy!