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How to Make and Wrap a Burrito

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Lunch
Cuisine: Mexican


  • 6 chicken thighs skinned and deboned or 1½pound pork butt, cut into small chunks
  • 1 cup chicken broth
  • 1 medium onion cut into small dice
  • 2 cloves garlic minced
  • kosher salt and freshly ground black pepper to taste
  • 1 can tomatoes and chiles such as Ro-Tel*
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • ½ teaspoon Mexican oregano


  • Place all ingredients into a medium pot. Cover and just bring to a boil. Reduce the heat to low, and simmer until the meat is cooked through.
  • Shred the meat with two forks right in the pan. Cook on medium-low, uncovered, until a lot of the liquid has evaporated but the mixture is still nice and moist.

Other Ideas for Burrito Fillings

  • sautéed peppers and onions with leftover roast beef (fajitas)
  • roasted vegetables
  • seasoned ground beef
  • leftover meatloaf, crumbled
  • a simple salsa of tomatoes, onions, lime juice and cilantro
  • refried beans
  • scrambled eggs, sausage, onions and peppers (for breakfast or breakfast-for-dinner)
  • seasoned rice
  • chili
  • fish, shrimp or lobster
  • shredded cheese