Chili Lime Chicken Burrito

Dice the chicken breast into bite-sized pieces. Dice the onion and bell pepper. Mince the garlic. Chop the cilantro if using.

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 2 minutes until softened.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the chicken pieces and cook, stirring often, for 8–10 minutes until cooked through and no pink remains inside.

Stir in the chili powder, cumin, lime juice, and diced bell pepper. Cook for 3–4 minutes, stirring occasionally, until the pepper is tender-crisp.

Fold in the cooked pinto beans and warm through for 1 minute. Season with salt and black pepper to taste.

Warm each flour tortilla in the skillet for 10–15 seconds per side to make it pliable.

Lay a tortilla flat on a work surface. Place 1 cup of the chicken mixture slightly below the center of the tortilla, leaving 1.5 inches uncovered on each side and at the bottom.

Fold the bottom edge of the tortilla up and over the filling, then fold the left and right edges toward the center, and roll tightly away from you to enclose the filling. Repeat with the remaining tortillas and filling.

Serve the burritos warm, seam-side down, with cilantro scattered over the top if desired.