Serves 4


  • 4 Tbsp. vegetable oil, divided
  • 1 medium sweet onion, thinly sliced
  • 1 carrot, cut into 3-inch-long matchsticks
  • Kosher salt
  • 1 large tomato, chopped
  • 1 fresh red chili pepper (such as Fresno or chile de árbol), thinly sliced
  • 1/4 cup chopped cilantro
  • 1 Tbsp. lime juice (from 1/2 lime)
  • Scant 1/4 tsp. ground cloves
  • 3/4 pound Swiss chard, stemmed, leaves chopped
  • 1/2 tsp. ground black pepper
  • 4 (11 inch) flour tortillas
  • 8 slices (6 ounces) Muenster cheese
  • 12 ounces cooked chicken breast, thinly sliced


    Total time: 35 minutes

    In a large skillet, heat 2 Tbsp. oil over medium-high heat. Add onion, carrot and a pinch of salt. Cover and cook, stirring a few times, until vegetables start to soften and brown, about 12 minutes.

    Meanwhile, in a medium bowl, combine tomato, chili pepper, cilantro, lime juice, cloves, remaining 2 Tbsp. oil and a pinch of salt. Set salsa aside.

    Add chard to skillet and cook, tossing, until wilted, about 2 minutes. Season with 1/2 tsp. each salt and black pepper.

    In another large skillet, warm 1 tortilla over medium heat. Place 2 slices cheese on tortilla; when slightly melted, about 1 minute, transfer to a work surface. Top with 3 ounces chicken and a quarter of the chard mixture, then fold in sides of tortilla and roll up. Repeat with remaining tortillas and fillings. Place a burrito on each of 4 plates, top with reserved salsa and serve immediately.

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