질문하기
A massive burrito with extra everything after the gym. High calorie, high protein, and you've earned every single calorie in that tortilla.
Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the cooked chicken breast and sprinkle with chili powder, cumin, salt, and black pepper. Sauté for 4–5 minutes until slightly browned and fragrant.
Warm the flour tortillas in a dry skillet for 30 seconds per side to make them pliable. Keep them wrapped in a kitchen towel to prevent drying.
Prepare the filling: Combine cooked rice, black beans, seasoned chicken, shredded cheddar cheese, diced tomato, shredded lettuce, and sour cream in separate bowls for easy assembly.
Lay each warmed tortilla flat. Layer evenly with extra rice, then add chicken, black beans, shredded cheddar cheese (be generous), diced tomato, lettuce, and a dollop of sour cream.
Fold the burrito: Tuck in the sides, then roll tightly from the bottom upwards. Place burritos seam side down back in the warm skillet and toast over medium heat for 1–2 minutes per side until the tortilla is golden and the cheese melts inside. Slice and serve hot.
