3Tablespoonsolive oil(+ more for heating up burritos)
For serving
spicy salsa(read notes)
Mexican crema or sour cream
Instructions
Marinate the chicken
Place chicken in a bowl and add the adobo sauce.
Toss to coat nicely and then cover the bowl.
Marinate for 30 minutes or overnight. The longer you marinate it, the better the flavor.
Cook the chicken
Heat the oil over medium-high in a pan.
Add the chicken and cook, stirring constantly, for about 10 minutes or until slightly crispy on the outside and nicely cooked through.
Stir in the diced pineapple and cook for half a minute. Turn off the heat and set aside.
Assemble
Place a tortilla flat on a clean surface and add some cheese in the middle.
Add cooked chicken and then top with guacamole and pico de gallo.
Pull up the sides of the tortilla and, using your index and middle fingers fold the tortilla towards the center.
Hold the sides in place with your middle finger, then, with your index and thumb finger fold the bottom of the tortilla over the filling.
Tightly tuck the tortilla around the filling and then roll it up.
Heat up
Heat a griddle or a comal over medium-high heat.
Slightly oil it with butter or oil.
Place the burrito in the hot griddle and heat up for 1 to 2 minutes per side.
Pro Tip: I like to heat the burrito for longer where the cheese is located, so it will melt nicely; and less where the guacamole and pico de gallo are so they won’t heat up.