Lime Chicken Burritos

"Burritos have a lot in common with enchiladas, both consisting of rolled-up tortillas filled with a variety of tempting ingredients. Burritos, however, are eaten out of hand, while enchiladas are prepared en casserole. By the way, the Pico de Gallo link listed as a garnish is more than just a suggestion. It is the perfect complement to these outstanding burritos. Recipe Source:"
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  • Place the chicken pieces in a glass or plastic container. Combine the vinegar, lime juice, sugar, salt, pepper, oregano and onion and pour mixture over the chicken pieces. Allow chicken to marinate, stirring occasionally, for 30 minutes.
  • Wrap the tortillas in aluminum foil and warm in a 400°F oven while you assemble the garnishes. When ready to serve, transfer to a hot plate or tortilla warmer.
  • Drain the marinade from the chicken pieces, reserving the marinade. In a large skillet, brown the chicken pieces in the olive oil over medium-high heat. When pieces are browned, turn heat to low and stir in the reserved marinade and chicken broth. Simmer, stirring occasionally for 5 to 10 minutes until liquid has almost cooked away. Do not allow mixture to dry out. Remove from heat and sprinkle with chopped cilantro.
  • Put chicken, tortillas and garnishes in individual serving dishes on the table, and let guests assemble their own burritos.

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  1. I added a lil more to add variety to the flavor. First I mixed a can of corn with a can of black beans and heated it up with chicken broth, oregano, lemon juice and some tobasco sauce. Then I made a packet of spanish rice. I added both to my whole wheat flat bread "burrito" and it was AWESOMELY EPIC!
  2. Very good flavor. Used pico de gallo from Costco because I was lazy. My company really like it. Be careful as the author tells us not to let it dry out and become rubbery.


I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
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