Spicy Chicken Burritos

Spicy Chicken Burritos

Fresh ingredients that will make you feel like you’re away in Mexico!


  • Pastured Chicken: 2 lbs, Chicken Breast &/or Thighs
  • Chicken Bone Broth: 4 Cups
  • Water: 2 Cups
  • Ground Cumin: 1 tsp
  • Yellow Onion: 1/2, roughly chopped
  • Avocado Oil: 1 tbsp (any high temp cooking oil)
  • Yellow Onion: 1 Large, finely chopped
  • Garlic: 4 Cloves, finely chopped
  • Jalapenos or Green Chilies: 1 can (4 oz)
  • Tomatoes: 3 Freshly chopped or 1 can (14 oz), diced
  • Chile Powder: 1 tsp
  • Salt: 1/2 tsp
  • Flour Tortillas: 6
  • Re-fried Beans: 1 Can
  • Cilantro Lime Rice (recipe below)
  • Shredded Cheese
  • Lettuce: Shredded
  • Sour Cream
  • Avocado: Sliced or Guacamole
  • Salsa


  1. Place Pastured Chicken in pot. Add Blue Ridge Farms Bone Broth, Water and Cumin to pot and set to boil.
  2. Roughly chop 1/2 Onion and add to pot. Lower temperature to simmer for 45 minutes to 1 hour until cooked.
  3. While chicken is cooking, finely chop the large onion and garlic.
  4. Once time is up, remove Chicken from pot and set aside to cool.
  5. Heat frying pan and Oil, add Onion. Saute for 25 minutes, stirring frequently, and then add Garlic. Cook for another 5 minutes. Mmm it smells good!
  6. Add Jalapenos or Green Chilies depending on your spice tolerance, diced Tomatoes, Chile Powder and Salt to pan. Stir well, turn off heat and let cool for a few mins.
  7. Place Onion mixture into a blender and blend until smooth. Don’t discard of your pan yet.
  8. If Chicken is done cooling, use two forks and shred. Remove any bones if present.
  9. Put blended mixture back into the pan and add shredded chicken. Heat over medium – high heat until hot!
  10. Warm Re-fried Beans in a separate pan over medium heat until ready to serve.



  1. Warm Tortilla in a dry frying pan or microwave. This makes it more pliable and less likely to tear.
  2. Leaving a couple inches at each end for rolling up, place a large dollop of Re-fried Beans down the center of the tortilla. Then add a large spoonful of Rice and Chicken mixture.
  3. Top that with Cheese, Lettuce, Sour Cream, Avocado & Salsa. Customize this to how you like, but make sure ingredients are spread “evenly”.
  4. Fold one side in and then roll the Burrito over. Serve & ENJOY!




  • Basmati Rice: 1 Cup
  • Chicken Bone Broth: 2 Cups
  • Lime Juice: 2 tbsp
  • Salt: 1 tsp
  • Avocado Oil: 1 tbsp (any high temp. cooking oil)
  • Garlic: 2-3 Cloves, finely chopped
  • Lime Zest: 1 Lime
  • Cilantro: 1/2 Cup, chopped


  1. Cook rice in Bone Broth with Lime Juice and Salt.
  2. When rice is finished cooking, heat oil in pan over medium heat. Add Garlic and Rice to pan and saute for 2 minutes stirring often.
  3. Stir Lime Juice and Cilantro into rice mixture. Serve right away.


Recipe adapted from Rockin Robin – thx!

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