Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work, but thighs stay more moist during marinating and cooking. If using breasts, reduce marinating time to 2-3 hours to prevent over-tenderizing.

How do I make the burrito ahead of time?

Marinate chicken up to 24 hours before cooking. Prepare salsa verde and guacamole up to 1 day ahead. Assemble burritos just before serving to keep tortillas warm and prevent sogginess from salsa.

Can I substitute the guajillo chiles?

Yes, use dried ancho or New Mexico chiles as a 1:1 swap. Pasilla chiles work too but are slightly smokier. Avoid chipotles if you don't want heat and smokiness.

How crispy should the potato wedges be?

Bake until golden brown and fork-tender inside, about 25-30 minutes at 425°F. They should be crispy on edges but still soft enough to fold into the burrito without breaking.

Is there a dairy-free option?

Omit the cheese or use a plant-based cheese alternative. The guacamole, salsa verde, and marinated chicken are naturally dairy-free, so the burrito works well without cheese.

California Burrito with Salsa Verde and Guacamole

Name: California Burrito with Salsa Verde and Guacamole
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 4-5 dried guajillo chiles; 1/2 white onion; 1/2 cup pineapple chunks; 1 tbsp garlic powder; 1 tbsp paprika; 1 tsp salt; 2 large russet potatoes; 2 tbsp vegetable oil; 1 lb tomatillos; 4 cloves garlic; 1 tsp ground cumin; 2 avocados; 1 roma tomato; 1/4 red onion; 1 tbsp lime juice; 4 burrito-size flour tortillas; 1 cup shredded Mexican cheese blend; 1/4 cup sour cream; salt and pepper, to taste

CookOSBeta

California Burrito with Salsa Verde and Guacamole | CookOS

Ingredients

1.5 lbs boneless, skinless chicken thighs
4-5 dried guajillo chiles
1/2 white onion
1/2 cup pineapple chunks
1 tbsp garlic powder
1 tbsp paprika
1 tsp salt
2 large russet potatoes
2 tbsp vegetable oil
1 lb tomatillos
4 cloves garlic
1 tsp ground cumin
2 avocados
1 roma tomato
1/4 red onion
1 tbsp lime juice
4 burrito-size flour tortillas
1 cup shredded Mexican cheese blend
1/4 cup sour creamoptional
salt and pepper, to taste

20 Ingredients

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Instructions

1
Prepare the chicken marinade by toasting dried chiles in a pot, then transferring them to a blender with onion, pineapple, garlic powder, paprika, and salt. Blend until smooth.
2
Pour the marinade over the chicken thighs in a large resealable bag. Massage to coat and let marinate for at least 30 minutes or overnight.
3
Cut the potatoes into wedges and par-boil them in salted water for about 5-7 minutes until slightly tender.
4
Drain the potatoes and arrange them on a baking sheet. Drizzle with oil and season with salt, pepper, and paprika. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crispy.
5
While the potatoes bake, cook the marinated chicken in a hot skillet or on a grill until cooked through and slightly charred. Let it rest, then chop into bite-sized pieces.
6
To make the salsa verde, char the tomatillos, onion, and garlic in a dry pot over medium-high heat until they have some color.
7
Transfer the charred vegetables to a blender, add cumin and salt, and blend until you reach your desired consistency.
8
Prepare the guacamole by mashing the avocados in a bowl. Stir in the diced tomato, minced red onion, lime juice, and salt to taste.
9
Assemble the burrito by layering the chopped chicken, crispy potato wedges, and shredded cheese onto a large, warm flour tortilla.
10
Top with a generous amount of guacamole, salsa verde, and a drizzle of sour cream if desired.
11
Fold the sides of the tortilla in, then roll tightly from the bottom up. Wrap in aluminum foil to keep it together.
12
Slice the burrito in half and serve immediately.