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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.

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.

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.

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.

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.

Warm the tortillas: Briefly warm the flour tortillas in a dry skillet or microwave for 15-30 seconds each to make them more pliable.

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.

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.

Serve: Cut each burrito in half diagonally and serve immediately, showcasing the colorful layers.


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.

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.

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.

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.

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.

Warm the tortillas: Briefly warm the flour tortillas in a dry skillet or microwave for 15-30 seconds each to make them more pliable.

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.

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.

Serve: Cut each burrito in half diagonally and serve immediately, showcasing the colorful layers.
