Chicken Burrito 🌯🍗

Ingredients

For the Chicken

• 1 lb chicken breast, cut into bite-sized chunks
• 1 tbsp olive oil (or any cooking oil)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Juice of half a lemon (or lime)
• Salt and black pepper, to taste

For the Special Sauce

• 3 tbsp mayonnaise
• 2 tbsp ketchup
• 1 tbsp mustard
• 1 tbsp finely chopped pickles
• A pinch of garlic powder, onion powder, and paprika

For the Wraps & Toppings

• 4–6 large flour tortillas
• 1 avocado, diced or mashed as guacamole
• 1 tomato, diced
• 1 small red onion, finely chopped
• Fresh cilantro, chopped
• Shredded cheese (Cheddar or Mozzarella)

Instructions

Marinate and Cook the Chicken

In a bowl, mix the chicken chunks with the garlic powder, onion powder, smoked paprika, cumin, salt, black pepper, lemon juice, and olive oil.

Heat a skillet over medium-high heat and cook the chicken until fully cooked and golden brown. Remove from heat.

Make the Sauce

In a small bowl, combine the mayonnaise, ketchup, mustard, chopped pickles, garlic powder, onion powder, and paprika. Mix well until smooth.

Assemble the Burrito

Lay a flour tortilla flat on your clean surface. Spread a spoonful of the prepared special sauce in the center.

Layer the cooked chicken chunks, diced tomatoes, red onions, avocado, fresh cilantro, and a handful of shredded cheese.

Fold and Toast

Fold the left and right sides of the tortilla inward over the filling, then roll it tightly from the bottom up to form a secure wrap.

Place the burrito seam-side down in a hot, dry pan or skillet. Cook for 1–2 minutes per side until the outer wrap becomes slightly golden and crispy.

Serve

Cut the burrito in half and serve warm. Enjoy!

Source: Old El Paso