Juicy, well-seasoned chicken wrapped in a warm tortilla with sriracha mayo, crisp lettuce, and melted provolone — this is a recipe my mom taught me and is perfect for when I’m craving something comforting, filling, and rich in flavor.
These burritos are best paired with your potatoes of choice or fresh guacamole and tortilla chips on the side.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (about 2 lbs)
- Steak seasoning, to taste
- Black pepper, to taste
- Paprika, to taste
- Curry powder, to taste
- Ginger powder, to taste
- Garlic powder, to taste
- 4 large cloves fresh garlic, minced
- Small pinch of cinnamon powder
- Juice of ½ lime
- ½ teaspoon vinegar
- 1 teaspoon olive oil
- Butter (for cooking)
For the Burritos:
- Cooked chicken (from above)
- Cooked white rice
- Shredded lettuce
- 1 slice provolone cheese (per burrito)
- A swirl of regular mayo
- A swirl of sriracha mayo
- A small drizzle of BBQ sauce
- Large flour tortillas
- Additional butter (for toasting the burrito)
Instructions:
- Cut the chicken breasts into small chunks or strips. In a bowl, combine with steak seasoning, black pepper, paprika, curry powder, ginger powder, garlic powder, cinnamon powder, fresh minced garlic, lime juice, vinegar, and olive oil. Toss until everything is evenly coated and let it sit for 10–15 minutes or overnight.
- Heat a skillet over medium heat and melt a small amount of butter. Add the marinated chicken and cook until fully done, golden on the outside, and juicy inside — about 7-10 minutes depending on size. Stir occasionally to avoid burning the garlic.
- Warm the tortillas in a dry skillet or microwave until soft and flexible.
- Assemble each burrito by spreading on the condiments first — a swirl of regular mayo, a swirl of sriracha mayo, and a small drizzle of BBQ sauce. Then layer the cooked rice, hot chicken, a slice of provolone cheese, and shredded lettuce. Wrap tightly.
- Once assembled, heat a pan over medium heat with a little butter. Place the burrito seam-side down and toast until golden and crisp, then flip and toast the other side.
- Serve with air-fried potatoes seasoned w/ steak seasoning or tortilla chips and a generous scoop of guac on the side.
