Pollo Asada Burrito
Get ready to savor the bold and vibrant flavors of a Pollo Asada Burrito! This recipe features tender, marinated chicken thighs infused with a zesty blend of orange juice, lime juice, smoked paprika, and garlic, grilled to perfection for a smoky, charred finish. Wrapped in soft flour tortillas, the burritos are generously layered with fluffy rice, creamy guacamole, fresh pico de gallo, seasoned beans, melted cheese, and a dollop of sour cream. Perfect for a hearty lunch or dinner, these burritos can be toasted for an irresistible crispy exterior. Bursting with authentic Mexican-inspired flavors, this Pollo Asada Burrito is a crowd-pleasing favorite that’s easy to customize and ideal for meal prepping. Serve them warm with extra salsa or guacamole for a satisfying meal that’s as delicious as it is filling! Perfect for keywords like "pollo asada burrito recipe," "grilled chicken burrito," and "Mexican-inspired burrito ideas."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 3 tbsp Olive oil
- 0.25 cup Orange juice
- 2 tbsp Lime juice
- 3 cloves Garlic (minced)
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Cooked white or Spanish rice
- 1 cup Cooked black or pinto beans
- 4 Large flour tortillas
- 1 cup Fresh pico de gallo
- 0.5 cup Guacamole
- 1 cup Shredded cheese (cheddar or Mexican blend)
- 0.25 cup Sour cream
- 0.25 cup Fresh cilantro (chopped)
- 1 tbsp Vegetable oil (for cooking)
Instructions
In a large mixing bowl, combine olive oil, orange juice, lime juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper to create the chicken marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Heat a grill or skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Grill the chicken thighs for 5-7 minutes per side, until they are golden brown and fully cooked (internal temperature should reach 165°F). Remove from heat and let rest for 5 minutes before chopping into bite-sized pieces.
Warm the flour tortillas in a dry skillet or microwave until they are pliable.
To assemble each burrito, place a tortilla on a flat surface. Add a layer of cooked rice (1/2 cup), beans (1/4 cup), grilled pollo asada, fresh pico de gallo (1/4 cup), guacamole (2 tablespoons), shredded cheese (1/4 cup), a dollop of sour cream, and a sprinkle of fresh cilantro.
Carefully fold in the sides of the tortilla, then roll it tightly into a burrito shape.
Optionally, toast the burrito on a skillet over medium heat for 1-2 minutes per side to give it a golden, crispy texture.
Serve the burritos warm with additional guacamole, salsa, or sour cream on the side if desired.
Nutrition Facts
Calories |
3753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.1 g | 258% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 5774 mg | 251% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 23.0 g | ||
| Protein | 197.9 g | 396% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1420 mg | 109% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3546 mg | 75% | |
*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.
