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Chicken Burritos with Pico de Gallo Salsa

Rick Stein's recipe for Chicken Burritos with Pico de Gallo Salsa, as seen on his BBC series, The Road to Mexico, will help you master this popular dish with ease.

From the book


When I test recipes for my cookery books I like to work with Portia Spooner in the cottage in Padstow, and I ring up The Seafood Restaurant and ask for a particularly bright young chef to come and give us a hand. This time head chef Stephane Delourme was deeply apologetic but couldn’t spare anyone. My son Jack, who’s now following in his dad’s footsteps and making TV cookery shows called ‘Born to Cook’, suggested his girlfriend Lucy Musca. He said, ‘She’s done a bit of cooking’, so I thought better somebody than nobody. She’s Aussie but turns out to be half-Italian and does anyone know anyone who’s half-Italian who can’t cook, because I certainly don’t! And more to the point she casually mentioned that she used to have a Mexican streetfood taco stand in Oxford, of all places. This recipe is fab and much as I bang on about the wonderfulness of corn tortillas, flour ones do have their place. They are much better for bigger fillings like this one, and the gluten content in the flour makes for a proper wrap.

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4 chicken thighs, boned
4 large flour tortillas
200-250g cooked rice
handful grated mozzarella
4 tbsp soured cream
½ little gem lettuce, shredded
For the pico de gallo salsa:
2 large ripe tomatoes, deseeded and finely diced
½ onion, finely chopped
A handful coriander, chopped
1 green serrano or jalapeno chilli, finely chopped
¼ tsp salt
juice of ½-1 lime
For the chipotle crema:
2 chipotles en adobo, finely chopped or mashed in a pestle and mortar
2 tbsp soured cream
2 tbsp mayonnaise
squeeze of lime juice
pinch of salt
For the marinade:
juice of two limes
2 cloves of garlic, crushed
60ml olive oil
1 heaped tsp oregano
1 tsp chilli flakes
1 tsp brown sugar
salt and pepper


Mix the marinade ingredients in a bowl, add the chicken thighs, then cover and leave them for 2 hours or longer in the fridge.

Seal the chicken thighs in a hot pan for a few minutes. When they are browned, add the marinade to the pan, cover and leave the chicken to cook through for 10–15 minutes. Slice the chicken into strips.

To make the pico de gallo salsa, mix all of the ingredients together in a bowl, starting with the juice of half a lime and adding more to taste, if required.

To make the chipotle crema, mix all of the ingredients together and set aside.

Lay the tortillas on a board and layer up the fillings – rice, guacamole, mozzarella, soured cream, lettuce and chipotle crema. Fold up the bottom of each tortilla, then fold the sides in and roll the tortilla up to contain the filling. Cut it in half to serve.

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From the book: Rick Stein: The Road to Mexico

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