To prepare a chicken burrito, first cook chicken entirely, so that internal temperature reaches 165 degrees Fahrenheit, then shred the chicken and set it aside. Warm up a burrito shell, and then place cooked chicken and other accompaniments inside. Fold so that each end is snug, plate and serve.
One simple way to provide chicken for burritos is to purchase a whole, previously prepared rotisserie chicken. These chickens are fully cooked, juicy and pull apart easily for a burrito preparation. Be sure to look for bones and cartilage while harvesting the meat. For four servings, you need approximately 1 1/2 to 2 cups of chicken. For a greater range of textures flavors, preheat 1 tablespoon of vegetable oil in pan, adding 3/4 cup of pico de gallo or fresh salsa, 1 chipotle chile, 1 can of preferred beans (such as pinto or black), salt and pepper to taste, alongside the chicken.
Simmer ingredients in the skillet until the mixture thickens. If desired, you can also prepare 1 1/3 cups rice separately to layer in burrito. When warming tortillas, consider stacking one on top of the other with damp sheets of paper towel in between each one. Microwave for one minute for the shells to steam and re-hydrate. Serve finished burritos with fresh chopped cilantro, guacamole, more salsa or picante sauce, sour cream, and shredded cheese. Substitute Monterey Jack if Mexican cheeses are unavailable.