The Art Vandalay Burrito from Moe's features tender grilled chicken, fresh sauteed vegetables, zesty rice, and black beans wrapped in a warm, soft flour tortilla, delivering a vibrant and flavorful bite with a perfect blend of smoky and savory tastes.
Equipments
- Grill or grill pan
- Sauté pan or skillet
- Rice cooker or pot with lid
- Can opener
- Large mixing bowl
- Spoon or spatula
- Tongs
- Knife
- Cutting board
- Measuring cups and spoons
- Aluminum foil or burrito wrap paper
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 1 red bell pepper
- 1 green bell pepper
- 1 small red onion
- 1 cup long-grain white rice
- 2 cups water
- 1 lime
- 1/2 cup fresh cilantro
- 1 (15 oz/425g) can black beans
- 4 large flour tortillas
- Optional: salsa, sour cream, shredded cheese, guacamole
Using boneless, skinless chicken breast ensures tenderness and quick, even cooking for the Art Vandalay Burrito's protein component. Fresh red and green bell peppers along with red onion add vibrant color and natural sweetness, while the blend of chili powder, cumin, smoked paprika, garlic powder, and onion powder creates a smoky, savory seasoning profile. Long-grain white rice cooked with water provides a fluffy, zesty base, enhanced by fresh lime juice and cilantro for brightness. Black beans from a can offer convenience and a creamy texture that complements the other ingredients. Your copycat Art Vandalay Burrito will capture Moe's signature flavor balance by layering these well-seasoned, fresh ingredients within warm flour tortillas.
Instructions
- Marinate chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Preheat grill or grill pan.
- Grill chicken until cooked through; rest, then slice.
- Slice bell peppers and red onion.
- Sauté peppers and onion in skillet until tender.
- Rinse and drain black beans.
- Cook rice with water; fluff when done.
- Stir chopped cilantro, juice of 1 lime, and salt into rice.
- Warm flour tortillas.
- Layer rice, grilled chicken, beans, sautéed vegetables on tortilla.
- Add optional salsa, sour cream, shredded cheese, or guacamole.
- Fold and wrap burrito tightly.
- Wrap in foil or paper.
- Serve warm.
Substitution
The Art Vandalay Burrito from Moe's copycat menu features grilled chicken seasoned with a smoky chili and cumin blend, paired with sauteed bell peppers and onions, zesty lime-infused rice, and black beans, all wrapped in a soft flour tortilla. You can substitute chicken breast with thighs for juicier meat or use pre-cooked rotisserie chicken to save time. If you lack a grill or grill pan, a skillet with a bit of oil can achieve similar results for the chicken. Black beans can be replaced with pinto or kidney beans based on preference or availability. Flour tortillas may be swapped for whole wheat or gluten-free options to suit dietary needs.
Tips
Make sure to fully marinate your chicken with the specified spices for at least 30 minutes to enhance flavor and tenderness. While grilling, use tongs to avoid piercing the meat and losing juices, ensuring juicy, tender chicken slices. Rinsing and draining the black beans reduces excess sodium while keeping them flavorful for a balanced burrito filling. Warm your flour tortillas just before assembling to make them more pliable, preventing cracks during folding and wrapping.
Nutritions
The Art Vandalay Burrito provides a balanced source of protein from the grilled chicken, essential for muscle repair and satiety. Black beans and sauteed vegetables contribute dietary fiber, supporting digestive health and steady energy release throughout the day. The combination of rice and beans offers a complete amino acid profile, enhancing the burrito's nutritional value. You get a hearty meal packed with vitamins, minerals, and healthy fats from olive oil, making it a nutritious choice for lunch or dinner.
Storage
Store leftover Art Vandalay Burritos wrapped in aluminum foil or burrito wrap paper to maintain freshness and prevent drying out. Refrigerate them promptly in an airtight container, where they will stay good for up to 3-4 days. When reheating, use a grill pan or oven to keep the tortilla crisp while warming the filling evenly.
Variation or Alternatives
You can swap the chicken breast for grilled shrimp or steak to add variety and different protein textures. For a healthier twist, use brown rice or cauliflower rice instead of white rice to increase fiber content. Substitute black beans with pinto beans or refried beans for a creamier consistency and slightly different flavor profile. Consider roasting the bell peppers and onions instead of sauteing to bring out a smoky sweetness that complements the smoky spices on the chicken.
Allergies
The Art Vandalay Burrito contains common allergens such as wheat from the flour tortillas, dairy if you add sour cream or shredded cheese, and potential cross-contamination with spices like chili powder and cumin. Individuals with sensitivities to nightshade vegetables should note the inclusion of red and green bell peppers. You should carefully check for any personal food allergies before enjoying this flavorful burrito.
Why this recipe?
The Art Vandalay Burrito from Moe's restaurant is popular for its bold flavors combining seasoned grilled chicken, fresh guacamole, and tangy salsa, creating a unique taste experience. The blend of spices and high-quality ingredients offers a satisfying and memorable meal, appealing to both burrito enthusiasts and casual diners. Recreating this burrito at home allows you to customize the flavors and enjoy the same deliciousness while saving money. Your copycat version can match the original's zest and freshness, making it a worthwhile culinary project.