Copycat Our take on the Guzman y Gomez chicken burrito
Copycat Guzman y Gomez chicken burrito
Smoky chipotle chicken, rice, black beans, cheese and fresh pico de gallo rolled tight and toasted. Our quicker take on a Guzman y Gomez burrito.
- Prep
- 7 min
- Cook
- 11 min
- Serves
- 2
- Per serve
- 1250 kcal
Ingredients
Method
Cut the chicken into 1 cm thick strips and toss with the chipotle and adobo, cumin, paprika, oregano, 1 tbsp of the oil and the salt.
Heat the rest of the oil in a large frying pan over medium-high heat. Spread the chicken out and cook, turning now and then, until charred at the edges and cooked through with no pink inside.
While it cooks, mix the tomato, onion, coriander, half the lime juice and a pinch of salt for the pico de gallo. Heat the rice and the beans together in a bowl in the microwave until steaming.
Squeeze the rest of the lime over the chicken and tip it onto a board. Wipe the pan and warm the tortillas in it for 15 seconds a side so they're soft and bendy.
Lay down the rice and beans in a line just below the centre of each tortilla, then the chicken, cheese, pico and sour cream. Fold in the sides, then roll up tightly away from you.
Put the burritos seam side down in the pan over medium heat and toast until golden, turning once, so the seam seals and the cheese melts.
Tips
- The smoky, slightly spicy chicken is what makes it taste like the original. Add another chipotle if you like it hotter.
- Don't overfill: about a cup of filling in total per tortilla rolls tight without splitting. Leftover filling makes a great burrito bowl.
- Wrap in foil and cut in half through the foil to eat it the takeaway way, without it falling apart.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
