Loaded Chicken & Bacon Burrito
Loaded Chicken & Bacon Burrito
Ingredients
For the Bacon & Caramelized Onions
- 12 slices bacon, thinly sliced
- 1 red onion, large, thinly sliced
- 1 tablespoon olive oil
For the Seasoned Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
For the Fresh Pico de Gallo
- 2 Roma tomatoes, medium, finely diced
- 1/2 red onion, medium, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Chipotle Sauce
- 1/2 cup mayonnaise
- 1 chipotle peppers in adobo sauce, to 2, minced
- 1 teaspoon adobo sauce, from can of chipotles
- 1/2 teaspoon lime juice, freshly squeezed
For Assembly
- 4 large flour tortillas, burrito size
- 2 cups cooked white rice, warm
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1/2 teaspoon chili powder, or smoked paprika, for garnish
Instructions
- 1
Cook the bacon: In a large skillet, cook the bacon slices over medium heat until crispy. Remove bacon, place on a paper towel-lined plate to drain, then chop into small pieces once cool. Reserve 1 tablespoon of bacon fat in the skillet.
⏱️ 8 min
- 2
Caramelize the onions: Add 1 tablespoon of olive oil to the skillet with the reserved bacon fat (if needed). Add the thinly sliced red onion and cook over medium-low heat, stirring occasionally, until deeply caramelized and tender, about 15-20 minutes. Set aside.
⏱️ 15 min
- 3
Cook the chicken: While onions caramelize, toss the chicken pieces with taco seasoning. Heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Set aside.
⏱️ 10 min
- 4
Prepare the pico de gallo: In a medium bowl, combine the diced Roma tomatoes, diced red onion, 1/4 cup chopped fresh cilantro, lime juice, salt, and black pepper. Stir well and set aside.
⏱️ 8 min
- 5
Make the creamy chipotle sauce: In a small bowl, whisk together the mayonnaise, minced chipotle peppers, adobo sauce, and 1/2 teaspoon lime juice until smooth. Adjust chipotle to your desired spice level.
⏱️ 5 min
- 6
Warm the tortillas: Briefly warm the flour tortillas in a dry skillet or microwave for 15-30 seconds each to make them more pliable.
⏱️ 2 min
- 7
Assemble the burritos: Lay a warm tortilla flat. Spread about 1/2 cup of warm cooked white rice down the center. Top with a portion of caramelized onions, chopped bacon, and cooked chicken. Spoon a generous amount of pico de gallo over the chicken. Drizzle with creamy chipotle sauce. Sprinkle with additional fresh cilantro and a pinch of chili powder or smoked paprika.
⏱️ 10 min
- 8
Roll and grill: Fold in the sides of the tortilla, then tightly roll it up from the bottom. Place the seam-side down in a hot, dry skillet or on a griddle over medium heat. Cook for 2-3 minutes per side, pressing gently with a spatula, until golden brown and slightly crispy.
⏱️ 8 min
- 9
Serve: Cut each burrito in half diagonally and serve immediately, showcasing the colorful layers.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Chicken & Bacon Burrito
Ingredients
For the Bacon & Caramelized Onions
- 12 slices bacon, thinly sliced
- 1 red onion, large, thinly sliced
- 1 tablespoon olive oil
For the Seasoned Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
For the Fresh Pico de Gallo
- 2 Roma tomatoes, medium, finely diced
- 1/2 red onion, medium, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Chipotle Sauce
- 1/2 cup mayonnaise
- 1 chipotle peppers in adobo sauce, to 2, minced
- 1 teaspoon adobo sauce, from can of chipotles
- 1/2 teaspoon lime juice, freshly squeezed
For Assembly
- 4 large flour tortillas, burrito size
- 2 cups cooked white rice, warm
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1/2 teaspoon chili powder, or smoked paprika, for garnish
Instructions
- 1
Cook the bacon: In a large skillet, cook the bacon slices over medium heat until crispy. Remove bacon, place on a paper towel-lined plate to drain, then chop into small pieces once cool. Reserve 1 tablespoon of bacon fat in the skillet.
⏱️ 8 min - 2
Caramelize the onions: Add 1 tablespoon of olive oil to the skillet with the reserved bacon fat (if needed). Add the thinly sliced red onion and cook over medium-low heat, stirring occasionally, until deeply caramelized and tender, about 15-20 minutes. Set aside.
⏱️ 15 min - 3
Cook the chicken: While onions caramelize, toss the chicken pieces with taco seasoning. Heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Set aside.
⏱️ 10 min - 4
Prepare the pico de gallo: In a medium bowl, combine the diced Roma tomatoes, diced red onion, 1/4 cup chopped fresh cilantro, lime juice, salt, and black pepper. Stir well and set aside.
⏱️ 8 min - 5
Make the creamy chipotle sauce: In a small bowl, whisk together the mayonnaise, minced chipotle peppers, adobo sauce, and 1/2 teaspoon lime juice until smooth. Adjust chipotle to your desired spice level.
⏱️ 5 min - 6
Warm the tortillas: Briefly warm the flour tortillas in a dry skillet or microwave for 15-30 seconds each to make them more pliable.
⏱️ 2 min - 7
Assemble the burritos: Lay a warm tortilla flat. Spread about 1/2 cup of warm cooked white rice down the center. Top with a portion of caramelized onions, chopped bacon, and cooked chicken. Spoon a generous amount of pico de gallo over the chicken. Drizzle with creamy chipotle sauce. Sprinkle with additional fresh cilantro and a pinch of chili powder or smoked paprika.
⏱️ 10 min - 8
Roll and grill: Fold in the sides of the tortilla, then tightly roll it up from the bottom. Place the seam-side down in a hot, dry skillet or on a griddle over medium heat. Cook for 2-3 minutes per side, pressing gently with a spatula, until golden brown and slightly crispy.
⏱️ 8 min - 9
Serve: Cut each burrito in half diagonally and serve immediately, showcasing the colorful layers.
⏱️ 1 min