California chicken burrito with seasoned fries cooking with cocktail rings

California Chicken Burrito with Seasoned Fries

This post is sponsored by the California Avocado Commission.

After a hot day on a California beach, a stroll along the boardwalk is a must. And you can’t stroll on the boardwalk without indulging in a California chicken burrito. It is a local classic and a favorite of both the casual visitor and the “surfer local” as well.

I am a transplant from the East Coast and burritos were never that popular back East (apart from chain restaurants which really don’t count) so moving to California has introduced me to the world of really good burritos. 

My California burrito recipe incorporates most of the ingredients you would find in the burritos along the boardwalk plus some additions of my own.  I particularly like the taste combination of the chicken, lettuce, cheese, seasoned fries and the sliced California Haas avocado for a true coastal California gastronomic treat. I melt the cheese on the tortilla first so it’s like a quesadilla before adding the rest of the filling. Of course, it wouldn’t be a true California recipe without the addition of creamy Haas avocados. To check out more recipes celebrating California Avocados check out the California Avocado Summer Soundtrack Cookbook here!

 

Ingredients: 

For the seasoned fries: 

2 medium russet potatoes, scrubbed

Vegetable oil, as needed, for frying

1 cup all-purpose flour 

2 teaspoons kosher salt

1 teaspoon garlic powder 

1 teaspoon smoked paprika 

½ teaspoon freshly ground black pepper 

¼ teaspoon cayenne

 

For the grilled chicken: 

¾ pound chicken breasts

2 tablespoons extra-virgin olive oil 

Kosher salt, to taste

Freshly ground black pepper, to taste 

 

For the burrito assembly: 

2 extra-large flour tortillas 

2 cups shredded Cheddar cheese 

1 small head green leaf lettuce 

1 medium California Haas avocado, peeled, pitted and sliced 

½ cup pico de gallo 

 

Instructions: 

For the seasoned fries: 

Cut the potatoes lengthwise into ¼-inch x ¼-inch thick slices. Put the fries into a large bowl of cold water and refrigerate for at least 1 hour. 

Heat a deep-fryer or a large heavy-bottomed pot filled with enough oil to reach at least 3-inches up the pot over medium heat to 350ºF. In a medium mixing bowl whisk together the flour, salt, garlic powder, paprika, pepper and cayenne. Slowly add enough cold water to form a thin batter, about 1½ cups. Dip the fries in the batter and add to the oil. Fry until golden brown and crispy, about 5 minutes. Remove to a paper towel lined plate to drain. 

 

For the grilled chicken: 

Rub the chicken with the olive oil then season with salt and pepper on both sides. Heat grill to medium-high heat. Add the chicken to the grill and cook until browned and char marks start to appear, about 5 minutes. Flip and continue to cook until the chicken is browned and just cooked through (or reaches an internal temperature of 165ºF), about an additional 4 minutes. 

Remove to a cutting board and let cool. Chop the chicken into 1-inch cubes and set aside. 

 

For burrito assembly: 

Heat a large nonstick skillet over medium heat. Working one at a time add a tortilla to the pan and sprinkle 1 cup of the cheese over the top, cooking until the cheese just melts. Remove to a clean workspace and add the lettuce, half of the chicken, slices of avocado, ¼ cup of the pico de gallo and a handful of fries. 

To assemble the burrito, fold the bottom half over the top half then pull the tortilla back to form the filling into a roll. Fold one side in then the other, then tightly roll the burrito. 

Add the burrito, cut side down to the skillet and cook until golden brown, about 2 minutes. Flip and brown the other side, about another 2 minutes. Remove and cut in half then serve immediately. Repeat with the remaining tortilla and ingredients. 

 

Makes 2 burritos. 

 

Comment

Print Friendly and PDF