Gluten Free Chicken Burrito

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the cilantro-lime rice

1 cup long-grain white rice
1 ¾ cups water
½ tsp salt
2 tbsp fresh lime juice (from about 1 lime)
¼ cup fresh cilantro, roughly chopped

For the filling

1 can (15 oz) black beans, drained and rinsed
1 cup pico de gallo
1 cup shredded cheddar cheese

For assembly

4 large flour tortillas (10-inch)
Chef's tip
Warm briefly before folding to improve flexibility.

For serving

sour cream, for serving (optional)
guacamole or sliced avocado, for serving (optional)
hot sauce, for serving (optional)

Instructions

1
In a small bowl, stir together the cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Pat the chicken breasts dry and rub the spice mixture evenly over both sides.
2
Combine the rice, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

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