Lime Chicken Burritos
Transform your weeknight dinner with these zesty and satisfying Lime Chicken Burritos! Juicy chicken breasts are infused with a bold lime marinade featuring fresh lime juice, garlic, cumin, and chili powder, then grilled to perfection and sliced into tender strips. Wrapped in a warm tortilla with fluffy rice, hearty black beans, crisp lettuce, creamy sour cream, and a sprinkling of cheddar cheese, these burritos are bursting with vibrant flavors and textures in every bite. Easy to customize and ready in under an hour, this recipe is perfect for a quick family dinner or meal prep. Add a finishing touch with fresh cilantro and a squeeze of lime for a refreshing kick that elevates this crowd-pleaser to the next level. Perfect for fans of Mexican-inspired meals, these burritos are certain to become a new favorite in your rotation!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 3 tablespoons Fresh lime juice
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 pieces Tortillas (10-inch size)
- 2 cups Cooked rice
- 1 cup Canned black beans, drained and rinsed
- 1 cup Shredded lettuce
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 1 cup Diced tomatoes
- 2 tablespoons Chopped fresh cilantro
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 1 inch.
In a small bowl, whisk together lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 20 minutes, or up to 2 hours for more flavor.
Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
Grill or cook the chicken in the skillet for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from heat and let it rest for 5 minutes before slicing into thin strips.
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or by heating them individually in a dry skillet over medium heat for 20-30 seconds per side.
To assemble the burritos, place 1/2 cup of cooked rice in the center of each tortilla. Top with sliced chicken, 1/4 cup of black beans, shredded lettuce, shredded cheddar cheese, a dollop of sour cream, diced tomatoes, and a sprinkle of chopped cilantro.
Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas and fillings.
Serve the burritos warm with optional lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
3153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 4697 mg | 204% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 20.0 g | ||
| Protein | 220.6 g | 441% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1515 mg | 117% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2726 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
