Chicken Burrito with Pico de Gallo — Too Easy and Too Good

It’s true, the more I cook….the simpler I cook. 

And Pico de Gallo is the ultimate secret weapon when it comes to burritos.   It will make any burrito taste fresh, vibrant, and off-the-charts satisfying.

You won’t find a simpler recipe on the site, but somehow this simple burrito combo can be just as satisfying as the more complex recipes.

I’m willing to give all the credit to the Pico 🙂

How To Make Chicken Burrito with Pico de Gallo

Pico has all the ingredients of traditional, blended Salsas, it just comes in a chunkier form 🙂

Here’s all you need to make a fresh batch:

2 plum tomatoes
1/2 small onion
1 jalapeno
15-20 sprigs cilantro
juice of 1 lime
1/4 teaspoon salt (plus more to taste)

Give it all a good chop and combine well in a mixing bowl. 

Take a final taste and add more lime and salt until it tastes right to you.  And for a milder version, feel free to start with only a sliver of the jalapeno — you can always add more to increase the heat.   

It’s a delightful combo and I get tons of mileage from it.  See this list of recipes that rely on Pico de Gallo. 

Once the Pico was done I made a batch of plain ol’ white rice and then added some lime and leftover cilantro bits to it:

This will give the rice just a hint of flavor but you can definitely consider it optional — feel free to use your preferred rice.  

I also cooked up a quick batch of All Purpose Chicken for Tacos, Burritos, Tostadas:

Basically you are just cooking off a seasoned chicken breast in some onion slivers.  It’s a quick way to make flavorful chicken and I use this technique all the time. 

Once those elements are in place you can build your burritos!  Each burrito-sized tortilla gets:

cooked rice
cooked chicken
cheese (I used shredded Jack)
Pico de Gallo

Roll tight and give your burrito a couple minutes in a dry skillet over medium heat. 

This will help crisp up the burrito, and also melt the cheese!

It’s the world easiest burrito recipe but it is tremendously satisfying 🙂

Sure, you can add a few drops of hot sauce if you want.  And sometimes I will even add a spoonful of Salsa de Aguacate to each bite:

But I think you’ll be surprised how satisfying a burrito can be when it’s loaded with fresh Pico de Gallo. 

It’s an easy combo to keep in mind when you’re looking for a quick, stress-free meal.  I hope you give it a go!

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Chicken Burrito with Pico de Gallo

Pico de Gallo is the ultimate secret weapon when it comes to burritos!   It will make any burrito taste fresh, vibrant, and off-the-charts satisfying.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 3

Calories: 420kcal

Author: Mexican Please

Ingredients

• 1 cooked chicken breast
• 1 cup shredded cheese (I used Jack)
• 2-3 cups cooked white rice
• 3-4 burrito-sized flour tortillas

For the Pico de Gallo:

• 2 plum tomatoes
• 1/2 small onion
• 1 jalapeno
• 15-20 sprigs cilantro
• juice of 1 lime
• 1/4 teaspoon salt (plus more to taste)

Instructions

• If you want to make rice from scratch for your burritos, start with a single cup of uncooked white rice. Add the rice to a saucepan along with a glug of oil. Let the rice cook over medium heat until it’s turning opaque and light brown in color, stirring occasionally. Add 1.5 cups water (or stock) along with 1/2 teaspoon salt. Bring to a boil, then reduce heat to a simmer, cover, and let cook until all the liquid is absorbed. Turn off heat and let sit covered for a few minutes. For this batch I added a squeeze of lime and some leftover chopped cilantro to the cooked rice.

• For the Pico de Gallo, start by giving the tomatoes, jalapeno, and cilantro a good rinse, then de-stemming the tomatoes and removing the bottom portion of the cilantro stems. Finely chop the tomatoes, onion, jalapeno and cilantro, adding it to a mixing bowl along with the juice of 1 lime and 1/4 teaspoon salt. Feel free to use less jalapeno for a milder version. Combine well and take a final taste for seasoning, adding more salt and lime if you want. Tip: I usually twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves together.

• I cooked a single chicken breast for this batch using this simple chicken recipe. Basically you are just seasoning a chopped chicken breast and cooking it off with some onion. It’s a great all purpose technique for tacos, burritos, tostadas, etc. — but feel free to cook the chicken as you see fit as you’ll be getting most of your flavor from the fresh Pico de Gallo 🙂

• For this batch I also shredded a heaping cup of Jack cheese.

• To build the burritos I usually start by warming up the tortilla in a skillet over medium heat, this makes them easier to roll. Each burrito gets cooked white rice, cheese, cooked chicken pieces, and plenty of Pico de Gallo. Roll tight. Cook your rolled burritos in a dry skillet over medium heat for 1-2 minutes per side — this will crisp them up and melt the cheese. Tip: freshly chopped Pico always has some liquid in the bowl — try not to add too much of this liquid to your burritos or it will sog them up. You can either drain the Pico a bit or just use a fork to pile it into the burritos.
• Serve immediately. Feel free to add a few drops of hot sauce to each bite (I use Valentina). And I will sometimes even add some Salsa de Aguacate to each bite. Enjoy!

Notes

This recipe will make enough for 3 loaded burritos, or 4 smaller burritos. 

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