Description
This Healthy Chicken Burrito recipe features tender, flavorful pollo asado marinated in a vibrant blend of achiote paste, citrus juices, garlic, and spices, then pan-cooked to perfection. Filled with creamy avocado, melty Oaxacan cheese, and tangy salsa verde wrapped in a low-calorie tortilla, this burrito delivers a balanced and nutritious meal packed with bright Mexican flavors.
Ingredients
Pollo Asado and Marinade
- 6 oz Chicken thigh (boneless, skinless)
- 1 tablespoon Achiote Paste
- 1 clove Garlic
- ¼ Yellow Onion
- 1 Jalapeno Pepper
- 1 Lime (juiced)
- 1 Orange (juiced)
- 5 Sprigs Cilantro
- ¼ cup Water
- Salt, to taste
- Black Pepper, to taste
Burrito and Fillings
- 1 Low Calorie Burrito Tortilla
- 21 g Oaxacan Cheese (or cheese of choice)
- ½ Avocado
- 2 tablespoons Salsa Verde
- Additional lime juice for squeezing
Instructions
- Make the marinade: Add achiote paste, lime juice, orange juice, garlic clove, yellow onion, cilantro sprigs, salt, black pepper, and jalapeno pepper into a blender. Pour in about ¼ cup of water or as needed to help blend the ingredients smoothly. Blend until fully combined into a smooth marinade.
- Marinate the chicken: Cut the chicken thigh into small bite-sized pieces, trimming off any excess fat. Place the chicken pieces into a large bowl and pour the prepared marinade over them, mixing well to coat all pieces evenly. Cover and let marinate for at least 30 minutes or refrigerate overnight for deeper flavor.
- Prepare the burrito fillings: When ready to cook, portion out the Oaxacan cheese and slice the avocado. Set these aside to assemble later.
- Cook the chicken: Heat a cast iron skillet or grill pan over medium-high heat on the stovetop. Pat the marinated chicken pieces dry with a paper towel to remove excess moisture. Cook the chicken in the hot skillet for about 3-4 minutes on each side, or until fully cooked through and nicely seared.
- Wrap the burrito: Lay the low-calorie tortilla out flat on a clean surface. Place the cooked chicken pieces along the bottom third of the tortilla. Top with the cheese, avocado slices, a squeeze of lime juice, and salsa verde. Fold the sides of the tortilla inward into a V shape, then continue to tuck and roll until the burrito is completely closed and secure for easy eating.
Notes
- For best results, marinate the chicken overnight to develop deeper flavors.
- You can substitute Oaxacan cheese with any mild melting cheese like mozzarella or Monterey Jack.
- If you prefer a spicier burrito, add extra jalapeno or hot sauce to the marinade or salsa verde.
- Use a cast iron skillet or grill pan to achieve a nice sear and char on the chicken.
- Wrap the burrito tightly to prevent fillings from spilling out when eating.
