An above average, 18 minute Grilled Chicken Burrito.

[@EthanChlebowski]

In general, I'd rather have more protein (like beans and chicken) than stuffing more rice in, but make it how you want it folks! If you are looking for some rice in yo burrito, try out the rice in this older vid of mine -> kzbin.info/www/bejne/qoXVYmWLjKhsaNE Links & Stuff: ► Chicken Burrito Recipe: www.ethanchlebowski.com/cooki... ► Homemade Tortilla Recipe: www.ethanchlebowski.com/cooki... ► Support on Patreon: www.patreon.com/EthanC ►Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ

[@BronAsreal]

we did it boys, rice is added more - this message brought to you by rice gang

[@Yafama]

Rice tastes beautiful my friend, it is no filler but a true art

[@Omacksanjo408]

No rice no likes 🤫

[@hyperchetnikmapping3401]

Y F it tastes like fluffy flour in a burrito

[@ndac6324]

Where did you get the cleaver you used in this video?

[@marlkalone7361]

If you want to seal the burrito even more, after you fold it, put it fold side down on a medium-heat pan for 30 seconds-1 minute! It'll give that nice brown mark on the bottom that you see for some restaurant burritos.

[@Qwertzalcoatl]

Noice

[@toddosty]

This is the way

[@RedContingency]

Elevates it from a good to an elite burrito

[@johnmaher7078]

yeah missing that is definitely keeping this as a below average burrito for me.....

[@TerMau01]

@@toddosty this is the way

[@jacobhaseyes-povcooking1219]

Pickled onion tracker: There are pickled onions in this video.

[@ukaszkasprzyk3917]

Thank you for your service, sir!

[@a.h.tvideomapping4293]

Doing the lords work

[@mrigankjain1817]

Same energy as white wine report

[@mastercnn1222]

Can you site time?

[@jagerzaku9160]

Pickled tracker

[@couver73]

Small tip for those who put rice in their burritos: If you feel like it's a boring filler, then MAKE it not boring. Season the rice in a way that adds an extra dimension to the flavors in addition to the texture it provides. Cilantro lime is fine but I'm sure there are even greater things you can do. Maybe make a full on Spanish style rice and beans with all the seasonings you can think to add to it. If it works, it works right? But like Ethan said, make it however you like. It's just my suggestion to make the addition of rice worth it in some degree. Have fun with it!

[@snapgab]

Seasoning the rice doesn't make it less of a boring filler though, seasoned rice is still rice, why not add something that's already nice and tasty on it's own and then potentially make that even better with seasoning?

[@EC-fo1ve]

Big up

[@Manchupacabra]

​@@snapgabBecause rice is an extremely available and affordable ingredient that people in almost every culture enjoy?

[@a.h.tvideomapping4293]

I’m starting to think this guy likes mayo and pickles onions

[@EthanChlebowski]

There does seem to be a trend...

[@BronAsreal]

@@EthanChlebowski dont forget deep frying

[@chrissaiko2626]

ALWAYS HAS BEEN

[@jacobhaseyes-povcooking1219]

@dooder 1 TBSP of mayo has 103 calories. 1 TBSP of peanut oil is 119 calories. I would say it's very comparable in health to using oil to cook

[@jacobhaseyes-povcooking1219]

@Henry-Bart yes, Ethan did it in this video as example. Just coat the chicken in mayo, and put it onto a dry hot pan

[@jaymjacinto]

I feel like this "But Quicker" series would be an absolute hit for the everyday person. Keep this going fosho. Been a patreon for a couple months but unemployed now😷. Gotta try this out this week

[@colin-campbell]

Another BwB knockoff.

[@toomuchwubwub]

@@colin-campbell nah. Ethan's content has a much more relaxed pace and centers him in many of the videos. Babish's channel focuses much more heavily on "just the recipe", not to be taken literally - Babish just has a streamlined, simple approach with quicker cuts, often to add humour. Ethan's channel is great for less experienced cooks and those who like more casual videos. Babish's channel is great for those who want more quick, focused recipes with less chatting. (I like Ethan's chatting, not a complaint!)

[@mistyisland343]

I'M ONE OF THOSE FAM. A REGULAR EVERYDAY NORMAL MADAFAKA.

[@BronAsreal]

_Please, don't add rice. Its a boring filler_ but.....i like rice

[@Qwertzalcoatl]

I eat rice everyday and let me tell you, it does get boring. Not in the "I eat too much of it kind of way" but in the "I'm familiar with its properties and I don't think I should eat it with wrap/bread" kind of way.

[@eduardorpg3329]

@@Qwertzalcoatl same

[@_yuri]

add rice and i will make sure you dont see the next sunset

[@csalcedo57]

Yet he added beans. Which is also a filler lol.

[@NilesBlackX]

That's ok, do it instead of the beans and cook it past the 'firm' point, so it will take their place as the soft component. Seasoned rice is a-ok. But rice _and_ beans is like peanut butter + almond butter.

[@rileywebb4178]

This might finally convince me to make the pickled onions

[@TheClutchMexican]

You missing out if you don't, I recommend to everybody try this too, 1 red onion, 8 limes, 1 or 3 habaneros(optional if you like some heat) slice onion like Ethan and then slice habaneros super thinly squeeze limes on the onions and habaneros in a container then add some water so the liquid gets to all the onions maybe even vinegar ive never tried it with vinegar but then add a good amount of oregano and that shit is flames on any taco burrito etc

[@gokartsRfun]

I thought the same thing hahahaha

[@Pontif11]

Great condiment. Also they work on anything you would top with ketchup not just where you would put onions. Jalapeños also pickle great.

[@fabiodeodorico4875]

I actually did it because of this lol. It's currently sitting in the fridge overnight

[@maybeJace]

I did it for the first time this summer... so worth it

[@corypwrs1]

Honestly, I'm a huge fan of the timestamps Ethan puts into the vids when he's doing something like marinating or timing his cook time. Makes it feel so much more legit

[@anab1457]

Just wanted to say thank you for making cooking not look intimidating. As a lazy college student I’ve never wanted to cook but after seeing your videos I’ve already made foccacia and pickled red onions, grilled chicken thighs and it was so easy! I’m definitely following more of your recipes. Love all the content you put out!!!

[@PaidAMaluCachu]

Some other youtubers would title this "BEST CHICKEN BURRITO IN 18 MINUTES!! 😱" I always appreciate Ethan's no nonsense, to the point style.

[@franciscoorejarena7849]

Woah woah, Ethan. I respect you a lot, but rice in a burrito is not a boring filler. Rice for a burrito: -toast some spices in butter for a minute on medium high heat(you can use another fat, I just like butter), I usually do cayenne and garlic powder, but in a traditional Mexican burrito there are probably more -add rice and toast for about another minute -add a strong stock (apparently a lot of latinos do tomato juice/paste with water, seen that in Colombia). Make sure the stock covers the rice about half an inch, don’t drown. I don’t measure -bring to boil, turn down to low -cover and wait about 10-12 minutes and let sit in steam for another 10-12 minutes One of my favorite meals from a local taqueria was a burrito with just rice and meat because the rice was absolutely to die for. The meat being beautifully seasoned and cooked also helped. I implore you to try it, rice isn’t some chump shit, it’s probably the most important part of a latin american dish a long with the protein

[@thepurplebox380]

I was just thinking, "18 minutes?! Aha! You didn't account for cleanup!!" and then you addressed that at 2:05. I'm absolutely amazed at your ability to read my mind.

[@Siddiqq_]

Really liking the short, simple, up to the point style of videos. No BS, just straight to the point. Keep it up!

[@Qwertzalcoatl]

If you haven't yet, try also checking out Adam Ragusea, he is also does things straightup.

[@Siddiqq_]

@@Qwertzalcoatli have! Love him too!

[@Qwertzalcoatl]

@@Siddiqq_ How about another beast altogether, not straight to the point but that is the point, Townsends. They do 18th century cuisines. Very relaxing and surprising sometimes.

[@gmanindy1997]

my guy takes the biggest bites of any youtuber. dude finished half that burrito in three bites

[@samithonjames370]

Don't watch ben deen. Seriously, just don't.

[@scotteckart1401]

Aka the most realistic youtuber!!

[@Qwertzalcoatl]

A contender to Reviewbrah

[@labigchlebowski]

beefy bites, beefy bois

[@scotteckart1401]

@@labigchlebowski u related to Ethan in any way??

[@corumaiello9482]

Okay I just made these but I didn’t have pickled onions, so I cooked yellow onion in with the beans and jalapeño. My whole family is obsessed now, thank you for this.

[@zeepapi11]

I appreciate the fact that this channel actually gives me an accurate representation of something I can do in my apartment. Thanks Ethan. Btw that spatchcock cast iron roasted chicken changed my life😂

[@Exiled_Rouge]

The series you did in Mexico is one of my favorite KZbin series. I think it's awesome how you approach all manner of cuisine relatively respectfully. It speaks to an intellectual curiosity I find engaging.

[@CPriyansuParida]

Try replacing tortia with paratha,mayo&sourcream with dahi(curd or yogurt),use several spices,and if you want replace pinto beans with kidney beans(as,a curry ,rajma),you can make your chicken tandoori,or even replace it with tandoori paneer cheese,and valla!!,a Indian roll is made,one of our most famous takeout street food.

[@Qwertzalcoatl]

I'm salivating again... I gotta stop reading through this comment section...

[@ikemeitz5287]

I clicked because of how honest that title was. 18 minutes for something above-average. Now that sounds possible.

[@ericbao7740]

Mayo report: Mayo was seen at 0:50 - 1:20. Some notes I'd like to make: The mayo report is only active for as long as you can see the mayo, and mayo is identifiable. Once the mayo is no longer visible, the mayo report is done. I will try to provide a mayo report for every video going forward from this one. Do not accept knock-offs or rip offs from this mayo report. I'm open to errors and feedback though. EDIT: I will switch my account to Ethan's Daily Ingredient Report. (Or mayo report if google doesn't allow it)

[@MarcoPenuela99PT17]

This was very important thank you, I will b lookin forward to your next report

[@Qwertzalcoatl]

Appreciate the report. Requesting to also report on the appearance of pickled onions and/or the frequency of its mentions moving forward.

[@ericbao7740]

@@Qwertzalcoatl Sure thing. You may make your own pickled onion reports though.

[@Qwertzalcoatl]

@@ericbao7740 haha

[@gepplebelby8935]

I recommend changing your name to “mayo report”

[@Nealrex101]

I think I might actually try this one out! mayo has suddenly really made a positive impact in my life, who could have guessed?

[@signetify]

The perfect video to pop up to fuel my 1am cravings

[@xTechnoWOW]

Agreed!

[@DavidCVdev]

Where are u?

[@deadpeach07]

Are you asleep now ?

[@clappedcheeks3504]

Lmao who has chicken lying around at the middle of the night...

[@petefunk]

Ayo make me one yea locc

[@grambottle033]

Haha not surprised to see pickled onions here. I finally tried covering some chicken in mayo before grilling, loved the extra browning! Threw a honey garlic BBQ sauce on to finish, so worked well with the tangyness.

[@Qwertzalcoatl]

I'm salivating...

[@V99899]

I love how your recipes are weeknight friendly to people who have full time jobs and are tired when we get home from work. Been here since the early days. Love to see you succeeding

[@elyero4053]

Kenji Lopez: Now add shaoxing wine Sam the cooking guy: Now add japanese mayo Ethan: Now add pickled onions

[@onetastypizza]

Adam regusea: now add white wine

[@sudo3915]

Binging With Babish: now let’s add some olive oil

[@gkanai]

Chinese Cooking Demystified: add shaoxing wine...

[@MiisterFiSTeRrrr]

Jamie Oliver: now lets add chilli jam and totally fuck up the whole meal

[@jonahdsouza6221]

Marco Pierre White: Now add Knorr Stock Cube

[@dxbRa3elVTCdxb]

I read "Anyone above 18, grilled chicken burrito"... i just woke up

[@a.h.tvideomapping4293]

I do not want to know what that looks like

[@lemonke3774]

*s p i c y p e n e t r a t i o n*

[@jensvide777]

I've been living of burritos these past few days due to this video. :) I fill it with skewered chicken, slathered with a bit of peanut-oyster sauce.

[@xTechnoWOW]

Love how time-efficient your recipes are!

[@milolomi5600]

omg... I'm hungry now... There's also the French Taco, which reminds me of the burrito but it has fries instead for the filling (delicious)

[@Qwertzalcoatl]

Reminds me of the shwarma I used to have in my university. Cheap af and would always be sold out.

[@mohdtaufikmohammad4055]

Hi Ethan, your cast irons look so well-seasoned and maintained! Do you think it'd be a good idea to make a video specifically about maintaining cast irons? I think you'd be the best person to talk about it given your well-researched content and clear style of presentation. Hope you consider.

[@wolfingitdown2047]

To aid in structural integrity, I like to lightly sear the seem side first in either a dry pan or lay down some shredded cheese and create a calorie-infused seal 👹

[@etherdog]

Nice tip (literally)!

[@wolfingitdown2047]

@@etherdog Happy to help!!

[@lachlanfarah5180]

Nice channel, good editing, good recipes, but if you narrated the videos your exposure would go to where it should be, you're losing so much viewership just from that.

[@wolfingitdown2047]

@@lachlanfarah5180 I’m doing narration now! My last three videos are me setting the new standard for my stuff, so I hope you give me another shot. I really appreciate the feedback and compliments ❤️

[@lachlanfarah5180]

@@wolfingitdown2047 ofcourse brother

[@bleugaze]

YES! A grilled chicken burrito without rice! I've been searching for this! Thank you

[@etherdog]

Ethan, can you discern a taste difference between the canned beans and dried ones you soak overnight and then cook? I can see why you might use canned beans for the sake of ease, but I don't particularly like the taste.

[@thisuniquechica]

John G That oil, jalapeño, and cumin seed combination really takes away the sometimes unsavory taste of canned beans.

[@zachyg]

just wanna say that lately, i have been avoiding other cooking channels i used to watch often. i dont wanna sit through a pointlessly long 15-25 minute long video when i know it could be shorter. it feels like theyre just wasting my time. love that you have shorter videos making practical things that i would actually try. keep it up, please!

[@clausch.3517]

"...and please don't add rice, it's just boring filler" - mexican nod of approval - >adds vegetables inside the burrito - mexican shake of dissaproval -

[@clausch.3517]

@@skullboi3604 I don't know, I haven't heard a single person saying that but of course if you're speaking of the rice-filled, american chesse-stuffed, with tons of lettuce and artificial sauces wrapped in a bland tortilla then yeah, I can see why people wouldn't call those dishes at chipotle "burritos" (they're closer to wraps or gyros) also fun fact: the suffix "-ito" means small, so if you need a large tortilla it automatically stops being a burrito (it's a "burro" instead)

[@ednamode2334]

Skull Boi name one Mexican who’s said that

[@pieking4]

@@ednamode2334 it was José, lo escuché.

[@clausch.3517]

@King Dru I'm okay with beans in a burrito, I even have burritos de frijoles (whole or refried) every other day, it's rice what I simply don't understand on the burrito itself also we're tocayos apparently

[@ascoria980]

I'm mexican and I think burritos aren't 100% mexican, they're Tex Mex food, so half texas half mexican. Chimichangas arre also Tex Mex and hard shell tacos too. Still, burritos are fairly common in northern Mexico, but they usually only have a certain guiso with beans.

[@thrivedru]

I worked at Mucho Burrito for 5 years, and I must say.... I'm rather impressed! THANKYOU for deterring folks from adding rice... what a pain in the ass, and a waste of ingredients / time. Burritos are way better without the filler. Well done, sir.

[@sunnydchugger]

No rice in the burrito? Internet Shaquille has entered the chat.

[@realdealteal111]

he uh, directly references internet shaq lol

[@sunnydchugger]

realdealteal111 I truly appreciate your informative explanation and I had zero knowledge of this after watching the recipes video. Thank you so much for lending this superb and glowing informational statement to me. I wouldn’t be able to survive without it.

[@realdealteal111]

@@sunnydchugger oh sorry i can delete it if I upset you :/

[@katelyn5262]

@@realdealteal111 you did nothing wrong. i think both of their comments are weird lol

[@sircartier4488]

So dope that you put in that you can get a few dishes done while cooking. That's a really good tip to give people who aren't aware of how helpful that ise

[@SuperNetworkJoe]

When you said “a contrast in flavor and texture” I knew before we even started that pickled onions were gonna be here

[@spwaff.]

ur such a *good eater* 😹😹 you should extend these mini mukbangs at the ends of your videos. they’re somehow comforting. i have a weird health condition right now where my diet is very limited and seeing you make all of this tasty food and eating/enjoying it makes me look forward to getting better.

[@AmanSingh-nw7lw]

This is for satisfying my midnight hunger

[@mmuhonen8050]

Hi Ethan, I love these videos! I literally just made this tonight and it was delicious! I love all the small steps (like the mayo marinade and the cumin seeds +pepper with beans) that upgrade simple ingredients. These videos really inspire me, so keep up the good work!

[@Smokayfood]

This looks incredible! I'm gonna steal that for my german channel 🤤 (Btw, I would have failed the rolling, because it's soooo damn packed 😂👌🏻) love it❤️

[@jaceyrector9320]

I just made this chicken with different beans using my only cast iron skillet. I also wanted tortillas so I needed the skillet clean. I also just finished watching the pan sauce video. I put a little butter, some salsa (getting as much liquid as possible from the jar), and finished it with some hot sauce to get some heat in there. It came out surprisingly well and made a good street taco type sauce.

[@user-oz3qw1sx2y]

Hey Ethan that looks delicious im going to make it tonight! Would you be able to provide the calorie and macronutrient breakdown?

[@abdullahm8511]

This guy is so underrated,by FAR the most professional,easy and understandable cooking channel.

[@berrydinglejr]

“Don’t add rice, it’s just filler.” Proceeds to add lettuce haha

[@jakeprod8425]

he just a hater😂

[@3badthebad]

Lettuce in burritos=blasphemy

[@thambidave]

Lettuce provides crunch and a juice catcher. Rice is added carbs on top of the burrito

[@berrydinglejr]

@@thambidave crunch is an unnecessary texture in a burrito. It adds nothing of value, since crunch isn’t really of any value. Couldn’t care less about the rice, although I do eat it because it’s much better tasting than lettuce. My qualm was that he called rice a filler, when lettuce is exactly that.

[@joetini7994]

@@thambidave Exactly, lettuce does give crunch. Rice in burritos are a big waste, also which is pretty redundant. Carbs wrapped in alot carbs, opposed to spiced up beans. Beans offer less carbs and higher protein, fiber and satiety.

[@avalerionbass]

Grilling the burrito after wrapping where the overlap is helps create a seal to hold the burrito together so it doesn't fall apart while eating.

[@Qwertzalcoatl]

Nice tip

[@KarstenBelt]

Don't judge me, but I don't like beans 😅 What could I replace those with in this delicious burrito?

[@cameronphenix2096]

I don't either! Dont feel bad. I do put rice in mine. But I put in a heavily seasoned Mexican rice so I'm not just eating filler. Avocado chunks are great as well. Make sure it's ripe.

[@tobiastho9639]

Maybe cut bell peppers and fry them in a pan like he would the beans...? And or corn from a can?

[@KarstenBelt]

@@tobiastho9639 good idea!

[@BaltazarSMZ]

Rice🤫

[@tobiastho9639]

@@KarstenBelt Big onions that are not so spicy maybe could also work fried. What about potatoes? I think Mexicans also got some kind of cactus in cans.

[@bradenlinnell8276]

i subbed because the pure amount of friendliness i saw on your face made me feel an emotion i haven't ever felt before.

[@HowToCuisine]

The sexiest burrito I have seen in a while! Yum! 😱😍

[@solchapeau6343]

Why don't you marry it then?!

[@oneish7454]

@@solchapeau6343 can't marry a burrito, but you sure as hell can eat it

[@HDawg26]

I made this the other day but with black beans instead of pinto and I swear to you, it was the single greatest burrito I had ever tasted. Thank you!

[@jaydenslaptop]

But I like rice in my burritos :(

[@topemeister3000]

You're not allowed to anymore bro, sorry

[@jaydenslaptop]

T Alakiu-Marquis but but the rice why? :(

[@topemeister3000]

@@jaydenslaptop Sorry bro. It's outta my hands

[@mosu8779]

idk if you still read the comments on older vids but your mustache is heavenly.

[@Springbok352]

Rice is boring filler but lettuce isn’t? 🤔

[@Mattexe77]

Well it's personal preference but I wouldn't consider lettuce a boring texture while rice is

[@editpanghea3258]

Exactly

[@manspeej]

I didn't have tortillas so I threw in 1/2 cup of washed basmati rice and 1 cup water and one of those 6oz cans of tomato puree with some salt and pepper into a pot, boiled that till all the water was evaporated then I threw in some olive oil, I scooped the rice into a heat safe bowl and topped with beans, chicken, sautéed vegetables and cheese and put it in the oven till the cheese melted, then I topped with salsa (Laura Vitale has a great salsa recipe), sour cream (I used yoghurt cuz I didn't have sour cream) lettuce and pickled onions

[@ivica999]

You really like pickled onions

[@Sgarnoncunce]

I love the care you take with these videos to make them concise, high production quality and efficient but still leave in the endearing mistakes and real life stuff. Your format and style is my favorite of all KZbin cooks for sure! In my top 3 with Jean-Pierre and Kenji J. Lopez. You beat them both in several aspects in terms of KZbin content for sure :)

[@tosmashco]

Uses grams then uses Fahrenheit, rip everyone

[@nigahigagreatness]

He uses grams because he uses a scale

[@timseguine2]

Tried this tonight. It is the best quality to effort ratio recipe for a burrito I have tried.

[@benlucas8577]

"And please don't add rice its just boring filler" LITERALLY THE BEST PART

[@howardwang2821]

The fact that you left your job at Deloitte to pursue your dreams is amazing. Keep up the amazing work!

[@mrwhipp69]

lettuce is a worse filled than rice. putting crunchy water in your burrito. yeah okay.

[@autocorrectedtoaubrey8058]

Made this for dinner and ended family fights for ever. The healing power 🙏 rab rakha tera Ethan lambi umar teri ✨🖐️✨ u fixed this family with one dish

[@itisnotsosimple]

Lost me almost instantly with "dont use rice"

[@rani1634]

This burrito is so healthy great recipe

[@kdstoffel7574]

New sub here. One of the great things I like about your vids is the big, no-nonsense bites you take at the end - none of those little wussy mini nibbles as if you’re afraid to get your teeth dirty. Gotta love a guy who dives right in with gusto. Hell yeah!

[@nullswarm]

Ethan: “Rice is just boring filler” Also Ethan: *adds beans* ???

[@Qwertzalcoatl]

Beans give the earthy flavor and squishy texture. Rice is just mostly bland unless you're talking about basmati.

[@nullswarm]

@@Qwertzalcoatl If you can make bland-ass beans taste good, you can sure as hell make rice taste good.

[@tobiastho9639]

Beans get you proteins...

[@nullswarm]

@@tobiastho9639 If it was a vegetarian burrito I'd agree that it was a decent protein source, but the dude put chicken in the burrito.

[@tobiastho9639]

mrespman He mixed everything how he liked it... I like beans too but am allergic to chicken! Your not liking beans, that’s ok, just leave them out... 😆

[@VictorMTaveras]

I love rice. I think the place most people mess up is they put in unseasoned plain white rice. Gotta step it up and use something with more flavor like a basic cilantro lime rice for imstance. [Edit] This burrito looks pretty solid though 👍👍

[@xp_studios7804]

"Don't put rice, it's just boring filler" *puts lettuce*

[@biancageraldinee]

It provides fresh crunch, rice is just.... rice.

[@sweeeenay]

I found you recently and have been binging your videos. Tonight I finally tried out one of your recipes, this one, and man were they good. I don't like beans so I skipped that, I also forgot to get a mason jar so I can make my own pickled onions. Overall my burritos were subpar compared to the recipe but they still got devoured. The mayo coating on the chicken really is something, I saw it another one of your videos with you saying to trust it, it won't taste like mayo, and I'm glad I did, because I tried some of that chicken fresh out the pan and it was sooo good. Thanks for doing what you do. I'm a novice home cook, trying to get more into it, and I really like the approach you take to cooking.

[@look-there-is-Mikachu]

I know u said u dislike the rice in burritos but try to make a rice salsa! I dice a beefsteak tomato mix it with pickled jalapenos and lemon juice. Let the rice cool down and mix the dry rice with it. It's suuper fresh and fits amazingly with Jogurt and a paprika marinaded meat.

[@holden6104]

Rice is delicious and soaks up the juices in the burrito to become even more delicious. The real reason you don't add rice is because it won't be an 18-minute burrito if you do.

[@LIBERTY0RDEATH]

Gotta have a little rice it adds another element not alot but some. I love the pickled onions idea. Gotta try those on my next burrito. No one has time to make home made Mayo we work for a living. I use Mayo and mustard as a base for so many different meats it’s the way to go. Thanks for the video looks amazing

[@ChefsBackyard]

Just found your channel, I'm loving it! Thanks for sharing your recipe! I look forward to more. Cheers

[@alexmoore2374]

Made these. They're super fast, super easy, and really good! Thank you Ethan

[@mchalemartin265]

for anyone that makes this, once you roll the burrito lay it fold side down on a hot pan with a some butter until it browns a little to seal it

[@user-hc5pi5zh5j]

My favourite cooking channel! That looks amazing!

[@PervyOldToadSage]

just made these. Making home made tortillas was fun. But kinda tough because I found mine staying a little doughy while simultaneously getting either burnt or crunchy in other spots. However they came out pretty great. I made your pickled onions for the first time and am stoked to start keeping them in my fridge. The grilled chicken with mayonnaise marinade was delicious. I did the foil wrap technique from internetshaq. Helps keep the burrito warm and intact. my one complaint is that it needs a sauce of some kind.

[@blksteve11]

Pickled onions are now a staple of your channel and i love it.

[@koomber777]

I really like the sharpened spare that you used to prepare everything in the video

[@Svenseas808]

Aloha Ethan, we just made and are eating the burrito now. Good stuff!, thanks!! 🤙🏽

[@danielmelvilljones]

I love these quick lunch videos! I’m trying to eat more vegetarian meals and would love some more videos featuring quick vegetarian lunches. Thank you for all you do!

[@Zachalmighty]

Killer burrito, killer moustache. This man's got it all.

[@pauldaulby260]

i appreciate that these are getting shorter, the pacing is on point

[@animegirl20]

I just made this recipe and it’s legit one of the best chicken burritos I have ever had. Great recipe!

[@powpowpowlo4080]

Thanks for improving my skills Ethan!

[@rahulr1305]

0:12 Exactly!!! I feel so validated that somebody else feels this way!

[@EthanDurant]

really love these fast recipes, I eat really late at night and these are so convenient

[@camilocarrillo2132]

Thats a godlike burrito, first video and that huge bite got me suscribed, good stuff!

[@ImOnyxRS]

Always. Toast. Your. Burrito. Helps the structural integrity of the burrito while you're eating and gives you that satisfying crunch in each bite.

[@vrzM8]

I love watching you eat 😂 there's like a moment of psyching yourself up before taking a huge bite 👏

[@jasonjase8661]

Once you have it wrapped if you have a sandwich press it brings it to a whole new level. Also Asian sweet chili sauce goes super well with them

[@bobert111]

Hey Ethan! Im just here to say that i love your videos man! Style of your videos is one of the best Ive seen on youtube. Im definetly going to try that burrito recipe, because every burrito recipe i saw on youtube was hard and complicated, thanks for that video! Also, if you are polish, maybe try doing pierogis? Its the best known polish classic. Keep up the great work mate!

[@ZahraAljaberi]

Your description box is so neat I gotta admit 😊

[@wilmacockfit9689]

Killer recipe & great presentation mate.🦘🦘🦘

[@mapltj]

I like to put the folded burrito into a skillet for a couple of minutes just to give the tortilla a nice color and 'crunch'. Hope you can try it next time ;)

[@Twisted_Logic]

You'll get a cleaner roll if you do your initial fold in a wedge shape pointed towards you and then fold in the wings once you fold the back over the fillings. Keeps things sealed better.

[@robertm.9515]

Holy donkeyballs. Made this for 4. First time cooking chicken, and I probably could've gotten the cast iron hotter, put and left the pan on hot and taken the chicken out of the fridge before I cooked it. Constantly grappled with burning spices/undercooked chicken and it took like 20 minutes to cook the first time. That being said it was absolutely amazing! We have a hand juicer so I put a ton of lime juice in. Doubled the beans without doubling the jalepeno and it was still great. I made your pork lard tortillas while making it and I was stunned. Even with my mistakes the flavor came through STRONG, and we couldn't decide what was better, my overcooked tortillas or the chicken. Next time I'm probably going to exchange some of the water for lime juice in the tortillas, and I will actually finish the tortillas before making them crunchy, so we can have rolled up burritos. Maybe I can get a quesadilla game going. Will definitely make again.