Step by step

Method

4 steps

1. 1

   Dice 1½ lb boneless chicken thighs or breasts. Season with 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, kosher salt, and black pepper. Heat 1 tablespoon neutral oil in a skillet over medium-high and cook the chicken 8–10 minutes, stirring, until browned and cooked through (165°F).

2. 2

   Warm one 15-oz can black or pinto beans (drained and rinsed) in a small pan or microwave; season with a pinch of salt. Have 2 cups cooked rice, 1 cup shredded cheese, ½ cup salsa or pico, and optional guacamole, lettuce, and sour cream ready. Warm 4 large flour tortillas (10–12 inch) until soft and stretchy.

3. 3

   Down the center of each tortilla, layer rice, beans, chicken, cheese, and salsa. Add guacamole, lettuce, or sour cream if you want. Don't overfill — you need room to tuck.

4. 4

   Fold in the sides, then roll tightly from the bottom into a burrito. Optional but worth it: toast seam-side down in a dry skillet 1–2 minutes per side until lightly crisp. Slice in half if you like and serve with extra salsa. You want a tight weeknight chicken burrito with warm fillings and a soft tortilla — not a bursting wrap or cold rice-and-bean lump.