Gourmet Tex-Mex Burrito Bowl: A Symphony of Textures & Flavors

Allergens

Dairy (queso fresco), Gluten (flour tortilla)

Ingredients

• 1. 2 boneless, skinless chicken breasts 2. 8
• inch flour tortilla 3. 1 cup cooked black beans 4. 1 cup corn kernels, fresh or canned 5. 1 cup cherry tomatoes, halved 6. 1 cup shredded iceberg lettuce 7. 1 avocado, diced 8. 1/2 cup queso fresco, crumbled 9. 1/2 cup cilantro leaves 10. 1 lime, cut into wedges 11. 1 tbsp olive oil 12. Salt and pepper to taste 13. 1 tsp ground cumin 14. 1 tsp smoked paprika 15. 1/2 tsp garlic powder 16. 1/2 tsp onion powder 17. 1/4 tsp cayenne pepper (optional) 18. 1/4 tsp ground coriander

Instructions

1. In a large mixing bowl, combine the olive oil, salt, pepper, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and ground coriander to create the spice blend. Rub this mixture onto both sides of the chicken breasts.
2. Preheat a grill or grill pan to medium high heat. Grill the seasoned chicken breasts for 6 7 minutes per side, or until fully cooked through. Remove from heat and let rest for 5 minutes before slicing into strips.
3. Warm the flour tortilla in a dry skillet over medium heat for about 15 seconds on each side. Set aside.
4. Assemble your burrito bowl by placing a bed of shredded lettuce at the bottom of the tortilla, followed by black beans, grilled chicken strips, corn kernels, cherry tomatoes, avocado, and crumbled queso fresco. Finish with a sprinkle of cilantro leaves.
5. Fold the sides of the tortilla inward and roll it up tightly into a burrito shape, then cut in half before placing on a serving plate.
6. Serve with lime wedges on the side and enjoy your gourmet Tex Mex Burrito Bowl.

Chef’s Insight

Use high-quality ingredients to elevate the flavor profile of this recipe. Opt for fresh vegetables, organic chicken, and authentic spices.

Notes

Feel free to customize this recipe by adding or substituting ingredients according to your preferences.