Prep: 10 Mins Cook: 20 Mins

Lime Cilantro Chicken Burritos


  • 1 pound fresh boneless, skinless chicken breasts
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 2 tbls. chopped fresh cilantro
  • 3 cloves garlic, peeled and minced
  • 4 flour tortillas
  • 1 cup grated cheddar cheese
  • 1 can (15-oz.) black beans, drained
  • 1 head iceberg lettuce, shredded
  • 1 cup sour cream
  • 1 cup ORTEGA Salsa - Thick & Chunky (Medium)


Preheat oven to 375°F.

Slice the chicken into long, 1-inch wide strips. Mix together the lime juice, olive oil, cilantro and garlic in a medium-size bowl. Add chicken and marinate, covered and refrigerated, 1 to 2 hours.

Remove chicken from marinade and place on a baking sheet. Bake chicken 20 minutes or until done*. Allow to cool enough to handle and shred. Add to tortilla along with cheese, beans, lettuce, sour cream and salsa. Serve immediately.

*Chicken Test for Doneness (per Washington Fryer Commission)

No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180 degrees, and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.
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