Chicken and Black Bean Burrito with Pea Shoot Crema

Recipe by Chef Jonathan Bardzik

Hearty and yet so fresh and light tasting. Pea shoots and and sour cream are puréed into a sweet sauce to drizzle over these quick-and-easy-to-assemble burritos. Canned black beans and shredded rotisserie chicken make it even faster!


For Burritos

  • 4 chicken thighs
  • 2tbs cumin
  • 2 tbs olive oil
  • 1 cup cooked black beans
  • 2 cups Southwest blend microgreens
  • ½ cup crumbled Cotija or feta cheese
  • 4 large flour tortillas

For Sauce

  • 4 cups pea shoots
  • 8 oz sour cream


Cook quinoa: Pat chicken dry with paper towels. Season on both sides with salt, pepper and cumin. Let sit for 20 min. Warm olive oil in a 12” skillet over med-high heat. Add chicken and brown, about 5 min. Turn and brown other side. Reduce heat to med and cook through to165°F. Cool slightly and cut into 1/2” slices.

Make crema: Combine pea shoots and sour cream in a food processor or blender. Season with a pinch of salt and purée. Reserve.

Warm beans over medium heat. Warm a clean 12” skillet over medium heat. Heat tortillas for one minute each side.

Assemble burrito: In the bottom third of a tortilla place ¼ cup beans, 1 sliced chicken thigh, ½ cup microgreens and 2 tbs cheese. Tightly roll half way up, fold in sides and finish rolling. Serve drizzled with pea shoot crema.

TIP: Warming tortillas is not optional. It makes them pliable and tender, eliminating the raw, floury taste.