Citrus Chicken Burritos

Well, as if I wasn't already sick enough of winter, this weekend was the final straw. We got about 6 inches of snow and were under multiple snow emergencies and various winter weather advisories...causing my cooking club to postpone our monthly get-together. In two years, it's the first time we've ever had to postpone, and we were all pretty bummed about it. Winter has officially over-stayed its welcome.

In blatant defiance of the crappy weather, I'm sharing these citrus chicken burritos with you today. I know they're much more of a summer-type meal, but our cooking club theme this month was Mexican food, and dammit, I'm going to have my Mexican food! (Or at least blog about it.)

I love everything about these burritos, from the bright, citrusy chicken, to the pico de gallo, to the rice, to the guacamole...just all of it. They're absolutely delicious. I fail at rolling burritos, so mine are always overfilled and never rolled very tightly, but these are definitely worth the somewhat untidy appearance.

I made these on a Sunday because, as Sarah mentions on her site, while they are relatively quick-cooking, there is quite a bit of prep work involved. Just a heads-up if you make these -- and you definitely should, because they're really fantastic.

Citrus Chicken Burritos
adapted from A Taste of Home Cooking


For the chicken:

Juice of half a lemon
Juice of 1 lime
Juice of 1 orange
2 tablespoons canola oil
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 boneless skinless chicken breasts

For the pico de gallo:

4 roma tomatoes, cored and diced small
1 cup finely diced red onion
1 jalapeño, seeded and minced
2 tablespoons fresh chopped cilantro
Salt and pepper to taste
Juice of 1 lime

For the cilantro-lime rice:

2 cups cooked basmati or other long-grain rice, warm (from 1 cup dry)
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons fresh chopped cilantro
1/4 teaspoon salt

For the guacamole:

1 ripe avocado, pitted and flesh removed
Juice of 1 lime
2 tablespoons fresh chopped cilantro
Salt to taste

For serving:

4 burrito-sized tortillas
Sour cream
Shredded cheddar cheese

1. Put lemon, lime and orange juices in a plastic food storage bag with the oil, cumin, salt and pepper. Shake to combine. Add the chicken to the bag, seal and toss to coat. Marinate the chicken for 2 to 4 hours.

2. Combine the tomatoes, red onion, jalapeño, and chopped cilantro. Stir in the lime juice and season with salt and pepper to taste.

3. Drizzle the lime juice and oil over the top of warm rice; sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.

4. Mash the avocado in a small bowl. Add the lime juice, cilantro and salt. Taste for seasoning and adjust as needed (I usually use 2 limes, since I like my guac very lime-y).

5. When ready to eat, grill the chicken breasts in a grill pan for 5 minutes over medium high heat. Flip and cook another 4 minutes. Allow to rest before slicing into strips.

6. Warm tortillas on the microwave for about 15 to 30 seconds. Place on a flat surface, evenly distribute the rice and chicken, then top with the pico de gallo, guacamole, sour cream and cheese. Fold the flap nearest you over the filling, then fold in the sides. Roll the burrito away from you, keeping it tight to form a log. Repeat with all burritos.