little donkey

tequila lime chicken burrito

Four days later, I am posting a perfect Cinco de Mayo recipe… You know we love tacos around here, but another love: burritos! Did you know that burrito translates to “little donkey” in English? Wikipedia tells me it’s either because a rolled up burrito resembles a donkey’s ear or for the bedrolls or packs that donkeys carried around. Either way, delicioso!

marinade ingredients burrit fillings

I know I’ve waxed poetic about our love for Chipotle before, and these burritos are a make it yourself variation of the same theme. The beauty of this recipe is that you can customize the burritos to suit your particular tastes, adding and leaving out any ingredients as you see fit.

marinating tequila lime chicken

We left out the rice in this burrito because we wanted to pack in so many other delicious ingredients. You could also use this marinade for steak (fajitas!) or even shrimp or fish for seafood tacos. Feel free to make it your own! Ole!


tequila lime chicken burritos
printer-friendly recipe
adapted from How Sweet It Is
enough for 4 burritos

chicken marinade
2 boneless, skinless chicken breasts
1/3 cup tequila or 1/4 cup agave nectar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Zest and juice of 2 limes (at least 1/4 cup)
4 burrito-sized tortillas
1 cup of pico de gallo or other fresh salsa
1 cup of refried or black beans
1 cup of sweet corn
1 cup of baby spinach or shredded lettuce
1 avocado, lightly mashed or guacamole
1/4 cup freshly torn cilantro leaves
Other burrito fixings: hot sauce, cheese, sour cream, etc.

Whisk tequila or agave, olive oil, lime juice, salt, pepper and lime zest in a bowl or measuring cup until combined. Add chicken to a ziplock bag or baking dish and pour marinade ingredients over the top. Marinate (in the fridge) for 2-24 hours, flipping chicken a few times. When you’re ready to prepare the burritos, preheat oven to 375 degrees.

Remove chicken from the fridge and heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil or nonstick spray and add chicken, searing both sides until golden brown, about 2 minutes per side. Place the skillet in the oven and bake for 15 minutes, or until chicken is cooked through. Remove and shred chicken with two forks.

To build the burritos, place the tortillas in the hot oven for a minute or two or microwave them according to the package directions. Once warm, place a tortilla on a large square of aluminum foil or parchment paper, topping with an equal amount of the shredded chicken and burrito toppings. To wrap the burrito, fold in the top and bottom ends, then roll the burrito together from right to left, rolling the foil or paper with it. To eat, either cut down the center with a serrated knife of remove one of the ends from the foil or paper.

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