Chicken Burritos Recipe

Slice the tops off the tomatoes. Use a small spoon to scoop out the soft insides; this helps reduce moisture in the finished dish. Chop the tomato flesh into small bits.

Chop the onions into small bits. Place the chopped tomatoes and onions in a large bowl.

Add a generous portion of salt to taste, about 1 to 2 teaspoons. Taste and adjust as needed.

This mixture can be served as a fresh guacamole with chips if you're not making burritos right away.

Heat a pan with a few tablespoons of cooking oil until it's very hot. The pan needs to be hot enough to brown the chicken quickly.

Carefully add the chicken to the hot pan; it will sizzle and splatter. Turn the pieces over to brown the other side after a few minutes. Once the chicken is browned, remove it from the pan and set it aside in a warm place.

Work quickly to wrap the burrito; if the tortilla cools too much, it can crack, making it difficult to roll.

Roll the tortilla over once, fold in the sides, and then roll over again until it's fully wrapped.