It’s true, the more I cook….the more I cook the easier.
And Pico de Gallo is the ultimate secret weapon when it comes to burritos. It will make any burrito fresh, vibrant and unconventionally satisfying.
You won’t find a simpler recipe on the site, but somehow this simple burrito combo can be just as satisfying as more complex recipes.
I’m willing to give all the credit to the Pico 🙂
How to make chicken burrito with Pico de Gallo
Pico has all the ingredients of traditional blended sauces, only it comes in a chunkier form 🙂
Here’s everything you need to create a new batch:
2 cherry tomatoes
1/2 small onion
1 jalapeno
15-20 sprigs of coriander
Juice of 1 lime
1/4 teaspoon salt (plus more to taste)
Chop everything well and combine it well in a bowl.
Give it one last taste and add more lime and salt until it tastes just right to you. And for a milder version, feel free to start with just a small piece of jalapeno—you can always add more to increase the heat.
It’s a delicious combination and I get tons of mileage out of it. See this list of recipes that are based on Pico de Gallo.
Once the Pico was finished, I made a batch of plain white rice and then added some leftover lime and cilantro pieces:
This will give the rice just a hint of flavor, but you can definitely consider it optional – feel free to use your favorite rice.
I also made a quick batch of all-purpose chicken for tacos, burritos, tostadas:
You’re basically just cooking a chicken breast topped with a few slivers of onion. It’s a quick way to make flavorful chicken and I use this technique all the time.
Once these elements are in place you can build your burritos! Each burrito-sized tortilla gets:
cooked rice
cooked chicken
cheese (I used grated Jack)
Pico de Gallo
Roll up tightly and give the burrito a couple of minutes in a dry pan over medium heat.
This will help crisp up the burrito and melt the cheese too!
It’s the simplest burrito recipe in the world but it’s sooooo satisfying 🙂
Of course, if you want you can add a few drops of hot sauce. And sometimes I also add a spoonful of Salsa de Aguacate to each bite:
But I think you’ll be surprised at how satisfying a burrito can be when it’s filled with fresh Pico de Gallo.
It’s an easy combination to keep in mind when you’re looking for a quick, stress-free meal. I hope you’ll give it a try!
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Chicken Burrito with Pico de Gallo
Pico de Gallo is the ultimate secret weapon when it comes to burritos! It will make any burrito fresh, vibrant and unconventionally satisfying.
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Portions: 3
Calories: 420kcal
ingredients
- 1 cooked chicken breast
- 1 cup grated cheese (I used Jack)
- 2-3 cups cooked white rice
- 3-4 burrito-sized flour tortillas
For Pico de Gallo:
- 2 cherry tomatoes
- 1/2 small onion
- 1 jalapeno
- 3-8pm twigs coriander
- juice of 1 lime
- 1/4 teaspoon salt (plus more to taste)
Instructions
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If you want to make rice from scratch for your burritos, start with a cup of uncooked white rice. Put the rice in a pan together with a drizzle of oil. Let the rice cook over medium heat until opaque and light brown, stirring occasionally. Add 1.5 cups water (or broth) along with 1/2 teaspoon salt. Bring to the boil, then reduce the heat, cover and cook until all the liquid has been absorbed. Turn off the heat and let it rest covered for a few minutes. For this preparation I added a squeeze of lime and some leftover chopped coriander to the cooked rice.
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For the Pico de Gallo, start by rinsing the tomatoes, jalapeno, and cilantro well, then destem the tomatoes and remove the bottoms of the cilantro stems. Finely chop the tomatoes, onion, jalapeno, and cilantro, adding them to a bowl along with the juice of 1 lime and 1/4 teaspoon salt. Feel free to use less jalapeno for a milder version. Mix well and give a final taste of seasoning, adding more salt and lime if you want. Tip: I usually remove and discard the lower, thicker part of the cilantro stems, but I use the upper stems that hold the leaves together.
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I cooked a single chicken breast for this batch using this simple chicken recipe. You’re basically just seasoning a chopped chicken breast and cooking it with a little onion. It’s a great all-purpose technique for tacos, burritos, tostadas, etc. — but feel free to cook the chicken as you see fit, as you’ll get the most flavor out of the fresh Pico de Gallo 🙂
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For this batch I also chopped up a heaping cup of Jack cheese.
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To make burritos I usually start by heating the tortilla in a pan over medium heat, this makes them easier to roll. Each burrito is made with cooked white rice, cheese, pieces of cooked chicken and plenty of Pico de Gallo. Roll up tightly. Cook the rolled burritos in a dry skillet over medium heat for 1-2 minutes per side – this will crisp them up and melt the cheese. Tip: Freshly chopped Pico always has a little liquid in the bowl – try not to add too much liquid to the burritos, or it will make them soggy. You can drain the Pico a bit or just use a fork to scoop it into the burritos.
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Serve immediately. Feel free to add a few drops of hot sauce to each bite (I use Valentina). And sometimes I’ll even add some Salsa de Aguacate in every bite. Enjoy!
Notes
This recipe will make enough for 3 loaded burritos or 4 smaller burritos.
Do you want the latest recipe? Here it is… Quick dinner: pinto bean soup with mini quesadillas from Pico
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