Difficulty Medium
Cook Time 25 min
Heat None
A hearty, loaded burrito packed with seasoned chicken, crispy bacon, and tender broccoli rice, all wrapped up with melted cheddar and a tangy lemon-mayo sauce. It's got everything you want in a burrito — creamy, crunchy, and seriously satisfying.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 large flour tortillas (12-inch) 1 lb chicken breast, cooked and chopped, seasoned with salt 4 slices bacon, cooked crispy and crumbled 1 cup shredded cheddar cheese 1 cup broccoli florets, steamed and chopped 1/4 cup red onion, diced 1 medium red bell pepper, sliced 1 medium yellow onion, sliced 3 cloves garlic, minced 1/2 cup fried onion strings 2 cups cooked white rice, seasoned with black pepper 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon lemon juice 2 tablespoons vegetable oil Directions 1 Cook the rice according to package directions and season generously with black pepper. Steam the broccoli until tender, about 4-5 minutes, then chop into small pieces. 2 Heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté the sliced onions, red peppers, and garlic until softened and slightly caramelized, about 6-8 minutes. Season with salt and pepper. 3 In a small bowl, whisk together the mayo, sour cream, and lemon juice to make the sauce. Set aside. 4 Warm the tortillas in a dry skillet or microwave until pliable. Spread a thin layer of the lemon-mayo sauce down the center of each tortilla. 5 Layer the black pepper rice, chopped chicken, sautéed vegetables, broccoli, diced red onion, bacon, and cheddar cheese down the center of each tortilla. 6 Top with fried onion strings, then fold in the sides and roll tightly into a burrito. 7 Optional: Place the burrito seam-side down in a hot skillet and cook for 2-3 minutes per side until golden and crispy, or wrap in foil and warm in a 350°F oven for 10 minutes. 8 Slice in half and serve immediately with extra sauce on the side if desired.
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