Here it is – another long awaited Grill Memoirs recipe blog post. If you haven’t checked out the last blog post, go ahead and do that now; matter of fact, check out the SUPP UP. No Bull Meal Planner while you’re at it.
Ditch Taco Bell – opt for these burritos instead.
Let’s get started.
I’m not a big fan of fast food – off the top of my head I’ve only liked a handful of places when it comes to food that you can grab and go with. Every now and then I get bored with the same old thing, and wanna find out how to do things myself – that is, after all, what SUPP UP. is all about – self-reliance.
These chicken burritos don’t disappoint – I’m a fan of beef burritos too, but these really take the cake and have a real kick to them, so if you’re into spicy food my bet is you’ll like these just as much as I do. This is the simplest, tastiest chicken burrito recipe you’ll ever have. It’s also something you’ll wanna make where you’re not pressed for time – I like to get the family together and catch-up when I make these…so just enjoy the process.
Here’s the recipe.
The Ultimate Burrito Recipe
This has 5 parts:
- The chicken burrito seasoning recipe
- the chicken burrito recipe
- fresh guacamole recipe
- the homemade salsa recipe and
- Putting it all together
….and it’s all easier than it sounds. This is also why I do it with family. I work on one thing, while my wife or other family members works on another.
Makes: 5 large or 10 medium burritos
Prep Time: Not important
Cook Time: 30-45 minutes, depending on how big your grill is
Total Time: Varies. For me it takes 1.5 hours.
- 2 chopping boards
- 1 large bowl
- 2 large plates
- 2 knives – 1 for vegetables the other for meat
- Paper towels
- A grill, non-stick frying pan or skillet
- Medium sized pot
- Airtight plastic container (for the seasoning)
- ACV (apple cider vinegar – a few teaspoons) & water mixture (to rinse the chicken)
- Blender (bullet blender works fine here, nothing huge)
- A glass baking pan (for the oven)
The Ultimate Burrito Seasoning Recipe
- 2 tsp (heaped)
- cumin powder
- 1 tsp (heaped)
- onion powder
- dried oregano
- black pepper
TIP: If you read either of the SUPP UP. No Bull Nutrition Guides, you’ll remember the benefits of the different spices for your immune system, blood circulation, and more. Get the guides here.
- Take your airtight container, open it up.
- Measure out all your ingredients, putting them in the container.
- Close the top, shake it for about 10 seconds.
The Ultimate Burrito (Filling) Recipe
- 5 large tortillas or 10 medium tortillas – full flour or half corn/half flour works well
- 600 grams thinly sliced chicken steaks
- These grill a lot faster, but you can use chicken breasts too, just slice them thin horizontally
- 1 bell pepper (green, yellow, orange, or red – doesn’t matter), diced
- 2 garlic cloves, crushed and minced
- 1/2 an onion, chopped
- 2 tbsp 100% REAL butter (not margarine, preferably grassfed), ghee, or coconut oil
- 400 grams black beans (rinsed)
- 150 grams (uncooked weight) white rice, boiled
- Apple cider vinegar (to rinse the chicken)
- Water (to rinse the chicken)
- 150 grams shredded cheese (Mexican blend, Monterey Jack)
TIP: If you read the SUPP UP., No Bull, Whole Food Military Nutrition at Home Guide, you’ll understand the importance of saturated fats and the specific types I’ve listed.
Season and cook the chicken first.
- Pre-heat your skillet (medium heat) and add the butter/oil so it thins.
- Cook the rice in a medium sized pot while you do this. It’ll take around 15-20 minutes. Set it to the side.
- in the meantime, soak your chicken steaks in a large bowl of water and apple cider vinegar mix for about 5 minutes. This’ll ensure any ‘slime’ gets off the chicken and it’ll also make it easier for the seasoning to stick.
- Drain and rinse it with cold water, then put it on a large plate with paper towels so you can pat the chicken dry.
- Put a few steaks on the skillet, then sprinkle the burrito seasoning you just made on top – make sure you get a good coat of it on there. Wait about 30-60 seconds, then flip the chicken and season the other side, same amount.
- Flip the chicken again, grilling it until it’s cooked all the way through; you’ll know when it’s done because the edges will be cooked and it you take a fork, the meat will separate easily when you pull it along the grain.
- Put the chicken on a separate plate but keep the skillet on and add a little more butter/oil.
- On the plate, pull the cooked chicken apart, cutting it into smaller pieces; it’ll be like pulled pork or beef, but you want it to also be short (think less than a half inch).
Now the rest of the filling…
- Either you or your sous chef (callback humor to SUPP UP. No Bull Workouts for Better Sex…) should have already or be chopping/dicing/mincing the rest of the ingredients:
- Dice the bell pepper.
- Chop the onion.
- Mince the garlic.
- Throw these in the skillet/pain and toss them around until they’re caramelized/translucent.
- Now take your chicken and throw it back in the skillet. Mix it around.
- Rinse your black beans but not too much – you want enough of the juices left to keep the mixture where it doesn’t dry out; put them in the skillet with the chicken and the rice you made earlier.
- Mix it all up and keep it on a low heat to the side. Time to make the guacamole and salsa.
The Ultimate Guacamole Recipe
- 2 medium ripe avocados, peeled and chopped
- 1 clove of garlic
- 4 tbsp olive oil
- 1/2 cup (chopped and packed) cilantro
- Juice from 1 lemon
- Salt and pepper, to taste
TIP: Avocados are a good source of saturated fats – but they also have benefits that go way beyond that. Get the SUPP UP. No Bull nutrition guides here to learn more.
- Toss all the ingredients into your bullet blender and blend for about 30 seconds – it should be smooth and creamy.
- If it’s not, add a splash of water (don’t drown it – too much water and the guac will be runny)
- It should come out tangy with a punch. You should be able to taste the lemon, cilantro, and smoothness of the avocado. Put it in a bowl and set it aside with saran wrap.
The Ultimate Salsa Recipe
- 400 grams crushed tomatoes
- 50 grams hot peppers, your choice – chopped and most of the seeds taken out
- Leave a few seeds in (about 4 or 5 per pepper)
- 1 tbsp jalapeno pepper (seeds removed), roughly chopped
- You can use canned or fresh but fresh taste better
- 1/2 a small to medium sized purple/red onion, diced
- 1/4 cilantro, packed and chopped
- Juice of 1-2 limes – you want it tangy
- 1-2 cloves garlic, minced
- 1 tsp black pepper
- 1 – 2 tsp salt
- 1 tsp ground cumin
- 1 tsp sugar
TIP: Hot peppers are good for your heart and blood circulation. They can also help keep your gut clean, digest meat, kill of certain bacteria, and more. Get the SUPP UP. No Bull nutrition guides here to learn more.
- Put the hot peppers, jalapenos, and onion in the blender first.
- Now add the lime juice.
- Finally add everything else and blend until smooth.
- Test the flavor with a small spoon – you want it to have a kick, be tangy, and hav the flavors amplified by the salt. Add more lime/salt where needed.
- Put it in a bowl and set it aside.
Putting it all together…
- Preheat your oven to 350 F (180 C).
- Your tortillas should already be soft – if they’re not, warm them up a little in another skillet on a very low heat by rotating them with your hand or a spatula (use your hand – don’t be a wimp).
- Cut out 5 – 10 sheets of foil the size of the tortillas; put each tortilla on its own piece of foil.
- Take a good sized cooking spoon (or big spoon) and measure out the burrito filling mix you’ve been keeping warm into the tortilla to fill it up, but still make it foldable.
- Add whatever amount of cheese you want on top and fold it into a burrito.
- Roll them up in the foil and put them in your glass baking pan.
- Put the pan in the over for 10 minutes so it melts the cheese.
When the timer goes off, take them out and put them on a plate still wrapped in foil. Set them out with your fresh guacamole and homemade salsa. You can spoon either on after that first bite or dip into them, your choice.
A couple things to cover…
This is a great recipe for a refeed day if you’ve been training hard at the gym and need to fully refuel. It’s got everything – lean protein, slow and fast digesting carbs, healthy fats, spices, sodium, a good dose of fiber, veggies, etc.
It’s also great because if you don’t eat it all, you just toss the burrito filling mix in a plastic container and make the rest another day – the second time around when you reheat it, all you do is put it in tortillas again, measure out the cheese, and put it in the oven but this time for around 18-20 minutes.
Refeed days and boosting your carb intake every now and then is damn important when it comes to making progress in the gym. Remember – muscle is broken down in the gym, fed in the kitchen, and grown through adequate sleep. You can learn all this and more with the SUPP UP. No Bull Workout and Nutrition Guides. If you haven’t already, get yours here today. Get to it – building muscle takes time, but the time spent brings a lifetime return on the initial investment.
That’s all, folks.
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Both books have recipes that provide nutritional breakdown so it makes things nice and easy.
Drop by next week for yet another great post to add to your workout and nutrition arsenal.
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