1. Home
  2. /
  3. Recipes
  4. /
  5. Chicken Burritos with Joshua Weissman's Coriander Lime Rice

Chicken Burritos with Joshua Weissman's Coriander Lime Rice

with Chicken Bone Broth Natural Chicken
recipe-difficulty
Easy peasy
recipe-serves
6
ready-in
45mins

These chicken burritos are built around one seriously good rice - Joshua Weissman's coriander lime rice, packed with lemon and lime zest, fresh coriander and melted butter. It's the kind of rice that makes you want to eat it on its own, and it turns an easy chicken burrito recipe into something genuinely craveable.

Smoky, marinated chicken tenderloins are air-fried (or oven-baked) until golden. Everything gets rolled tight into a jumbo tortilla and sliced in half for that satisfying burrito cross-section.

Perfect as a make-ahead lunch, a Monday-night dinner win, or a crowd-pleasing meal prep option, these homemade chicken burritos beat takeout on flavour and are ready in under 45 minutes. 

Nutrition Information (per serve):
Protein: 36g
Carbohydrates: 52g
Fat: 18g
Fibre: 5g

 

Main Meals
Mexican inspired
Pantry Items
View in metric

For the rice
• 2 cups medium grain white rice
• 2 cups water
• 1 lemon, zested
• 2 limes, 1 zested and both juiced
• ½ cup cilantro, roughly chopped
• 2 tbsp butter
• Pinch of salt

For the marinated chicken
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp smoked paprika
• 1 tbsp Chicken Bone Broth Natural Chicken
• 1.3 lbs chicken tenders

For the burritos
• 6 jumbo flour tortillas
• 1 ½ cups cheddar cheese, shredded
• 3 tomatoes, diced
• 2 avocados, diced
• 2 cobs of corn, kernels removed
• 1 tbsp olive oil
• 6 tbsp sour cream
• 6 chipotles in adobo sauce

1. Place rice and water into a rice cooker on white rice setting.
2. Preheat air fryer to 390°F or oven to 425°F.
3. Mix olive oil, garlic powder, onion powder, smoked paprika, and bone broth in a bowl. Coat chicken tenders completely.
4. Bake chicken in air fryer for 12–15 minutes (or oven for 15–18 minutes) until internal temperature reaches 165°F.
5. Sauté corn kernels in olive oil over medium-high heat until tender and lightly charred.
6. Fluff hot rice and toss with lemon/lime zest, lime juice, chopped cilantro, butter, and salt until melted.
7. Divide rice, chicken, corn, cheese, tomatoes, avocado, sour cream, and chipotle across tortillas, roll tightly, and slice in half.