Chicken Burrito with Sauteed Kale Recipe

Name: Chicken Burrito with Sauteed Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 medium onion, diced; 2 cloves garlic, minced or crushed; 1 pound boneless, skinless chicken breast, cut into bite-size pieces; 2 teaspoons Worcestershire sauce; 1 teaspoon fresh lime juice; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1 bunch kale, stemmed and chopped; 1/2 teaspoon kosher salt, or to taste; Fresh cracked black pepper, to taste; 4 large flour tortillas, warmed; Black beans, rice and grated cheese (optional); Salsa, guacamole and sour cream, for serving (optional)

Servings: persons

2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced or crushed
1 pound boneless, skinless chicken breast, cut into bite-size pieces
2 teaspoons Worcestershire sauce
1 teaspoon fresh lime juice
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 bunch kale, stemmed and chopped
1/2 teaspoon kosher salt, or to taste
Fresh cracked black pepper, to taste
4 large flour tortillas, warmed
Black beans, rice and grated cheese (optional)
Salsa, guacamole and sour cream, for serving (optional)

1
Heat the oil in a large skillet over medium-high heat.
2
Stir in the onions and garlic.
3
Cook for about 2 minutes or until the onions are soft.
4
Add the chicken and cook until lightly browned and nearly cooked through, 3 to 5 minutes.
5
Stir in the Worcestershire sauce, lime juice, smoked paprika and cumin.
6
Stir in the kale and cook for another 2 to 3 minutes or until the kale is tender.
7
Season with salt and pepper.
8
Divide the chicken mixture between the tortillas.
9
Add rice, beans and cheese as desired.
10
Fold the ends of the tortilla over the meat and then roll the burritos up lengthwise.
11
Serve with salsa, guacamole and sour cream.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1/2 medium onion, diced, 2 cloves garlic, minced or crushed, 1 pound boneless, skinless chicken breast, cut into bite-size pieces, and more.

Yes, Chicken Burrito with Sauteed Kale falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Burrito with Sauteed Kale

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