These 7-Layer Burritos are absolutely delicious! As the name suggests, they’re packed with seven tasty ingredients: zesty chicken chunks, cilantro-lime rice, seasoned black beans, pico de gallo, guacamole, sour cream, and plenty of cheese, all wrapped up in large, soft tortillas and grilled to perfection. Want to customize them? Feel free to add your favorite ingredients and turn them into 8, 9, or even 10 layers! Sautéed peppers and onions, shredded lettuce, black olives, or pickled jalapeños would make fantastic additions.
INGREDIENTS
For the Chicken:
- 1 rotisserie chicken (breast meat removed and chopped or shredded)
- 1 tablespoon olive oil
- 1/4 cup salsa (smooth, not chunky)
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt, to taste
For the Black Beans:
- 1 (15-ounce) can black beans
- 1/3 cup onion, diced
- 1/3 cup jarred salsa
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
For the Cilantro Lime Rice:
- 2 cups hot cooked rice (basmati or jasmine recommended)
- 1 tablespoon melted butter
- 2 tablespoons fresh lime juice
- 3 tablespoons cilantro, chopped
- Salt, to taste
For the Burrito Fillings and Other Ingredients:
- Burrito-sized tortillas
- Monterey Jack, Cheddar, or Pepper Jack cheese, shredded
- Pico de gallo or salsa
- Guacamole
- Sour cream
- Hot sauce
DIRECTIONS
- Prepare the Chicken: Heat olive oil in a pan over medium heat. Add the shredded chicken, salsa, and spices. Sauté for 3-4 minutes, stirring to coat the chicken evenly and warm it through. Add salt to taste, and if the mixture seems too dry, add a little extra salsa or water. Set aside.
- Prepare the Black Beans: In a small pot over medium heat, sauté the diced onion in a little olive oil for 3-4 minutes until translucent. Add the black beans, salsa, chili powder, cumin, and garlic. Simmer for 10-15 minutes, adding salt to taste. Set aside.
- Prepare the Cilantro Lime Rice: In a bowl, toss the hot rice with melted butter, lime juice, and cilantro. Add salt to taste and set aside.
- Assemble the Burritos: Heat a large, flat pan, skillet, or griddle over medium heat and lightly grease it. Meanwhile, stack the tortillas on a plate and cover with a damp paper towel. Microwave for 20 seconds to soften.
To assemble the burritos, spread shredded cheese along the center of each tortilla, about 1 1/2 inches from the edge. Layer the rest of the ingredients (chicken, rice, beans, guacamole, pico de gallo, and sour cream) horizontally on top of the cheese, filling the bottom 2/3 of the tortilla. - Wrap and Grill: Fold in the sides of the tortilla, then fold the bottom edge over the fillings, tucking in the ingredients as you go. Place the burrito seam-side down on the hot pan. Grill for 3-4 minutes until lightly toasted and heated through. Flip and repeat on the other side. Remove from the pan.
- Serve: Cut the burrito in half and serve with your favorite hot sauce, salsas, guacamole, and chips. Enjoy!
