Best 2 Cilantro And Lime Chicken Burrito Recipes

Indulge in the vibrant flavors of Mexican cuisine with our tantalizing Cilantro and Lime Chicken Burrito. This delectable dish combines the zesty tang of fresh cilantro and lime with tender, juicy chicken, all wrapped in a warm, soft tortilla. Accompanying this main recipe are three additional culinary delights: a refreshing Pico de Gallo, a creamy Cilantro Lime Crema, and a flavorful Mexican Rice. Each recipe is carefully crafted to complement the Cilantro and Lime Chicken Burrito, creating a harmonious symphony of tastes and textures that will tantalize your palate. Get ready to embark on a culinary journey that celebrates the vibrant spirit of Mexican cooking.

Check out the recipes below so you can choose the best recipe for yourself!

LIME CHICKEN BURRITOS

Lime Chicken Burritos image

Burritos have a lot in common with enchiladas, both consisting of rolled-up tortillas filled with a variety of tempting ingredients. Burritos, however, are eaten out of hand, while enchiladas are prepared en casserole. By the way, the Pico de Gallo link listed as a garnish is more than just a suggestion. It is the perfect complement to these outstanding burritos. Recipe Source: texascooking.com

Provided by Ceezie

Categories Chicken

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut in bite-size pieces
2 tablespoons red wine vinegar
1 lime, juice of
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano (preferably Mexican oregano)
3 garlic cloves (minced)
1/4 cup minced green onion, white part only
1/2 cup chicken broth
60 inches flour tortillas
1 tablespoon olive oil
2 tablespoons chopped fresh cilantro
1 cup diced ripe tomatoes (no seeds, no pulp)
2 cups shredded iceberg lettuce
2 cups shredded monterey jack cheese
pico de gallo
2/3 cup sour cream

Steps:

Place the chicken pieces in a glass or plastic container. Combine the vinegar, lime juice, sugar, salt, pepper, oregano and onion and pour mixture over the chicken pieces. Allow chicken to marinate, stirring occasionally, for 30 minutes.
Wrap the tortillas in aluminum foil and warm in a 400°F oven while you assemble the garnishes. When ready to serve, transfer to a hot plate or tortilla warmer.
Drain the marinade from the chicken pieces, reserving the marinade. In a large skillet, brown the chicken pieces in the olive oil over medium-high heat. When pieces are browned, turn heat to low and stir in the reserved marinade and chicken broth. Simmer, stirring occasionally for 5 to 10 minutes until liquid has almost cooked away. Do not allow mixture to dry out. Remove from heat and sprinkle with chopped cilantro.
Put chicken, tortillas and garnishes in individual serving dishes on the table, and let guests assemble their own burritos.

CHICKEN AND BEANS BURRITO BOWLS

Chicken and Beans Burrito Bowls image

Need help with dinner? All you need to do is open your pantry for this quick and easy weeknight meal that combines your favorite burrito flavors together in one bowl.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 20

Ingredients

2 1/2 cups water
1 1/2 cups uncooked regular long-grain white rice
1/2 teaspoon salt
3 tablespoons finely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon olive oil
1 medium onion, finely chopped
1 serrano chile, seeded and diced
3 cups shredded cooked chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
2/3 cup water
1 package (1 oz) Old El Paso™ chicken taco seasoning mix
Sliced avocado
Crumbled Cotija cheese
Sour cream
Lime wedges
Shredded lettuce

Steps:

In 2-quart saucepan, heat 2 1/2 cups water to boiling. Add rice and salt; cover, and reduce heat to simmering. Cook 16 to 18 minutes or until water is absorbed and rice is just tender.
In small bowl, beat cilantro, lime juice and 1 tablespoon olive oil. Stir into cooked rice; fluff with fork.
In 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Cook onion and serrano chile in oil about 6 minutes or until softened. Add chicken, beans, tomatoes, green chiles, 2/3 cup water and the taco seasoning mix. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
Serve chicken and beans in bowls with rice and desired toppings.

Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 0 g

Tips:

Use fresh cilantro and lime for the best flavor.
If you don't have a grill, you can cook the chicken in a skillet over medium heat.
Be sure to cook the chicken until it is cooked through.
Use a variety of toppings for your burritos, such as salsa, guacamole, sour cream, and shredded cheese.
Serve the burritos with a side of rice and beans.

Conclusion:

Cilantro and lime chicken burritos are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are packed with flavor and can be customized to your liking. So next time you're looking for a quick and easy meal, give these burritos a try.