Smothered Honey Lime Chicken Burritos
Tender honey lime marinated chicken wrapped in warm flour tortillas with rice, black beans, and melty cheese, then smothered in a rich creamy salsa sauce and broiled until bubbly. This easy weeknight dinner brings bold Mexican-inspired flavors to the table in about 35 minutes.
Equipment
- Large skillet
- Small saucepan
- 9x13 inch baking dish
- Mixing bowl
Ingredients
Honey Lime Chicken
- 1.5 lbs boneless skinless chicken breasts sliced thin
- 2 tablespoons honey
- 3 tablespoons fresh lime juice about 2 limes
- 1 teaspoon lime zest
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil for cooking
Burrito Filling
- 4 large flour tortillas 10-inch burrito size
- 2 cups cooked white or cilantro lime rice
- 1 can black beans 15 oz, drained and rinsed
- 1.5 cups shredded Mexican cheese blend divided
Creamy Salsa Sauce
- 1 cup salsa mild or medium
- 0.5 cup sour cream
- 0.25 teaspoon ground cumin
Garnish
- 2 tablespoons fresh cilantro chopped
- 2 green onions sliced
- 1 lime cut into wedges for serving
Instructions
- In a medium mixing bowl, whisk together the honey, fresh lime juice, lime zest, minced garlic, chili powder, cumin, salt, and black pepper. Add the sliced chicken breasts and toss well to coat. Allow to marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.
- Heat olive oil in a large skillet over medium-high heat. Pat the chicken pieces lightly with a paper towel to remove excess marinade, then add them in a single layer. Cook for 4 to 5 minutes per side until cooked through and nicely caramelized. Remove from the pan and let rest for 2 minutes, then slice or shred into bite-sized pieces.
- In a small saucepan over low heat, combine the salsa, sour cream, and a pinch of cumin. Stir constantly until smooth and just warmed through, about 3 to 4 minutes. Do not allow the sauce to boil or the sour cream may curdle. Taste and adjust seasoning as needed. Remove from heat and set aside.
- Warm the flour tortillas in a dry skillet for 30 seconds per side or wrapped in a damp paper towel in the microwave for 20 to 30 seconds until pliable. Lay each tortilla flat on a clean surface and layer a portion of cooked rice, black beans, honey lime chicken, and about 2 tablespoons of shredded cheese down the center, leaving a 2-inch border on each side.
- Fold the left and right sides of each tortilla inward over the filling, then roll tightly from the bottom up to form a compact burrito. Place seam-side down in a lightly greased 9x13 inch baking dish. Repeat with all remaining tortillas.
- Pour the warm creamy salsa sauce evenly over all the burritos. Sprinkle the remaining shredded cheese generously over the top. Set your oven broiler to high and broil for 3 to 5 minutes, watching closely, until the cheese is fully melted, bubbly, and lightly golden in spots.
- Remove from the oven and immediately garnish with fresh chopped cilantro, sliced green onions, and a squeeze of fresh lime juice over the top. Serve with lime wedges on the side and any additional toppings like sliced avocado, sour cream, or pico de gallo.
Notes
For the best caramelization on the chicken, make sure your skillet is fully preheated before adding the meat and avoid crowding the pan. Do not allow the creamy salsa sauce to come to a full boil or it may break. Burritos can be assembled up to 24 hours ahead and refrigerated before saucing and broiling. For freezing, wrap individual unsauced burritos tightly and freeze for up to 2 months. Reheat covered in a 350°F oven for 15 to 20 minutes before topping with sauce and broiling.