Pan-Fried Chicken Thigh Burritos

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Pan-Fried-Chicken-Thigh-Burritos
Yields: 8 Servings Difficulty: Easy Prep Time: 25 Mins Cook Time: 25 Mins Total Time: 50 Mins

It’s Tuesday and you’re tired of tacos, no problem we’ve got you covered with these belt-busting Pan-Fried Chicken Thigh Burritos.

Choose your favorite flavored wrap to make the dish your own, or create a quick dip (ranch & sriracha anyone???) to accompany the burritos. Pictured are spinach and cilantro flour tortillas as well as gluten free tortillas.

You won’t here any complaints from the dish washing crew with this one pan recipe, as long as you share a burrito with them!

While you’re in a sharing mood, show us your version of pan-fried chicken thigh burritos on Twitter or Instagram

Check out our appetizers or side-dishes to see if something would pair well with the burritos.

Ingredients

0/16 Ingredients
Adjust Servings

Instructions

0/20 Instructions
    Set phasers to Burrito!
  • Gather the ingredients for prep
  • Pick the cilantro leaves and discard stems
  • Finely Chop up the cilantro and set aside
  • Dice up tomato
  • Mix in a small pinch of the chopped cilantro and set aside
  • In a large bowl Combine the minced garlic, 1/4 of the chopped cilantro, the oil and water, all the spices and whisk until mixed
  • Put chicken thighs in the bowl and mix around until the marinade has coated all the thighs
  • Start warming a pan just above low heat
  • Place each of the chicken thighs into the pan and allow any remaining marinade to go in the pan as well
  • Don’t move the thighs for a couple minutes to allow a good seared crust to build up
  • As the thighs change from pink to start showing white near the bottom edges is when you want to carefully loosen each one and flip them over
  • Turn the heat up to medium low to start cooking off some of the oil and render the fat from the thighs. Leave them cook for a few more minutes to build up a good searing.
  • Once they have a good golden brown on the bottom take them out of the pan and onto a cutting board.
  • Microwave the tortillas for 20 seconds under a damp towel
  • Put the shredded cheese, chopped cilantro, and tomatoes into individual bowls
  • Cut up each thigh side to side
  • Then cut all the strips in half
  • Layer shredded cheese, tomato, chicken, and cilantro on the tortilla and finish with hot sauce of your choice before wrapping.
  • Grab the left and right side of the tortilla and make a small fold inward at what will be the top and bottom of your burrito, then grab the side that is closest to you, and roll it up over the folded spots away from you to get that “from the restaurant” look.
  • Dip in sour cream or enjoy as-is; either way we'd love if you share your pan-fried chicken thigh burritos with us on Twitter or Instagram

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