The Happy Camper | Gringo Burrito - American Adventure Lab

Years in the Making.
Minutes in the Skillet.

This burrito has been refined over the years at AAL camping stops, company events and plenty of shared meals. The goal stays simple: big flavor without spending the whole day cooking.

These photos bring it back to the shop, with a folding table, a Jeep and dinner in progress. Our test kitchen has excellent ground clearance.

Bowls of pico, guacamole, lime crema, corn, cheese and jalapenos

01 / PREP

Chop to It.

Pico: Mix 1/2 cup diced tomato, 2 tbsp diced white onion, 1 tbsp cilantro and 1 tsp lime juice. Salt to taste. Drain excess liquid.

Crema: Mix 1/4 cup Mexican crema or sour cream with 1-1/2 tsp lime juice. Add a pinch of salt; thin with a little water.

Corn: Drain and dry canned corn, or thaw frozen. Sear in a lightly oiled skillet over medium-high heat, stirring, for 4-6 minutes until browned.

Cooked chicken warming in a skillet beside rice and beans

02 / HEAT

Wake Up Dinner.

No marinating. No raw chicken to cook. Cut the fully cooked chicken into bite-size pieces if needed. Follow its package reheating directions, allowing for whether it starts refrigerated or frozen.

For the skillet, warm chicken with a splash of water, covered, over medium-low heat. Stir and reheat to 165°F. Don't use refrigerated heating times for frozen chicken; allow extra time as directed on the package.

Warm rice and beans separately with a little water. Stir; reheat cooked leftovers to 165°F. Keep covered.

Warm tortillas in a dry skillet for 15-30 seconds per side, until flexible. Stack under a clean towel.

Burrito filling below the center of an open tortilla with room to fold the edges

03 / FILL

Build the Flavor Log.

Per tortilla: Place 2 tbsp refried beans, 1/4 cup rice, 2 tbsp black beans, 3 oz chicken and 3 tbsp cheese below center.

Add up to 2 tbsp each corn, drained pico and guacamole; then 1 tbsp crema and a few jalapenos.

Leave about 2 inches clear at each side. If it won't close easily, remove some filling. Serve extras alongside.

Hands tucking the lower tortilla edge over the filling, with both sides folded inward

04 / FOLD

Tuck. Fold. Commit.

Fold left and right sides over the filling.
Lift the bottom edge over it. Pull back gently to snug the filling.
Keep the sides tucked and roll forward until the top flap is underneath.

Rest seam-side down. Dinner now has a sleeping bag.

Two wrapped burritos toasting golden brown in a skillet

05 / TOAST + EAT

Get a Little Toasty.

Heat a dry or lightly oiled skillet over medium-low. Toast seam-side down for 2-3 minutes; turn and toast 2-3 minutes more. Work in batches. Rotate over hot spots; lower the heat if browning too fast.

Rest 1-2 minutes. Slice or keep whole. Serve with lime and extra toppings. Wrap the lower half in foil to catch drips. Remove foil before microwaving.

THE COOLER IS PART OF THE RECIPE

Happy Campers Keep Their Cool.

At home: Refrigerate cooked rice and chicken promptly in shallow containers. Chill ingredients before packing in sealed containers with plenty of ice.

At camp: Keep perishables at 40°F or below; check with a cooler thermometer. Leave cold toppings in the cooler until assembly. Wash hands and utensils with soap and potable water.

Time limit: Discard perishables left out over 2 hours total, or 1 hour above 90°F. Chill leftovers promptly and reheat cooked leftovers to 165°F.

Safety references: USDA outdoor food safety, reheating, FoodSafety.gov time limits. Recipe assumes fully cooked chicken. Not affiliated with Costco.

Take Dinner Off the Grid.

Same recipe. Three illustrated pages. Save it before the signal disappears.

Download the field guide ↓

The Happy
Camper.

Years in the Making.
Minutes in the Skillet.

Let Someone Else
Marinate.

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