Slightly crunchy and nutty quinoa adds a delicious and healthy twist to this chicken burrito.
Plus: More Chicken Recipes
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced or crushed
1 pound boneless, skinless chicken breast, cut into bite-size pieces
2 teaspoons Worcestershire sauce
1 teaspoon fresh lime juice
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, or to taste
Fresh cracked black pepper, to taste
2 cups of cooked quinoa
4 large flour tortillas, warmed
Black beans and grated cheese, for serving (optional)
Salsa, guacamole and sour cream, for serving (optional)
How to Make It
Heat the oil in a large skillet over medium-high heat. Stir in the onions and garlic. Cook for about 2 minutes or until the onions are soft.
Add the chicken and cook until lightly browned and nearly cooked through, 3 to 5 minutes.
Stir in the Worcestershire sauce, lime juice, smoked paprika and cumin. Cook the chicken for another 2 to 3 minutes or until tender. Season with salt and pepper.
Divide the chicken mixture and cooked quinoa between the tortillas. Add beans and cheese, if desired. Fold the ends of the tortilla over the meat then roll the burritos up lengthwise. Serve with salsa, guacamole and sour cream.
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