Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, diced
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup (200g) long-grain rice
  • 2 cups (480ml) chicken broth (or water)
  • Juice of 1 lime
  • 1/4 cup (15g) fresh cilantro, chopped
  • 2 medium tomatoes, diced
  • 1/4 cup (40g) red onion, finely chopped
  • 1 jalapeño, seeds removed, finely chopped
  • Juice of 1 lime
  • Salt, to taste
  • 4 large flour tortillas
  • 1 cup (120g) shredded cheese (cheddar or Mexican blend)
  • Sour cream or Greek yogurt, for serving

Instructions:

  1. In a bowl, combine diced chicken, olive oil, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well and let it marinate for 15 minutes.
  2. In a medium saucepan, combine rice and chicken broth (or water). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is fluffy. Stir in lime juice and chopped cilantro.
  3. In a large skillet over medium heat, add marinated chicken. Cook for 7-10 minutes, stirring occasionally until chicken is browned and cooked through (internal temperature of 165°F).
  4. In a mixing bowl, combine diced tomatoes, red onion, jalapeño, lime juice, and salt. Stir well and adjust seasoning to taste.
  5. On each tortilla, layer rice, cooked chicken, salsa, and shredded cheese. Fold in the sides and roll tightly.
  6. Enjoy immediately, or grill briefly to crisp the tortilla. Serve with sour cream or Greek yogurt.