My Mexican Christmas Chicken Burrito is a true joy to eat.
It’s filled with citrus marinated grilled chicken, spicy lime rice, refried pinto beans and cheese.
I top the burrito with red chili sauce and roasted green chili verde salsa for a true burrito feast.
The burrito name comes from the Christmas colors of the green and red chili sauces that the burrito is smothered in!
Start by reconstituting dry, seeded ancho and guajillo chiles.
Marinate thin chicken cutlets in spices with lemon and lime zest and juice.
After chiles have been reconstituted, they are blended with onion, garlic, jalapeno and cooked over medium heat with a can of chicken broth.
The green chili consist of roasted tomatillos, onion, garlic, jalapeno, poblano peppers and cilantro.
Blended until finely chopped.
This chili is also perfect as a dip for tortilla chips!
Chicken breast is cooked about 4-5 minutes on each side depending upon thickness and allowed to rest 5 minutes before cutting.
Place chicken in the center of a warmed burrito shell.
Top burrito with your favorite toppings, I chose refried beans, Spanish rice and cheese.
Fold in both sides of burrito.
Fold over bottom of burrito to reach as far up as it will go without smashing the burrito filling.
Finally roll burrito over and you have a neatly rolled burrito and none of the burrito goodness will leak out.
Top with extra cheese, shredded romaine lettuce, guacamole and tomatoes.
Once the burrito is fully assembled it time to chow down!