SoCal Asado Burrito Recipe

I have a small confession to make. I love cooking and I am very proud of most of the dishes I make.  But one night, I made the driest chicken breast EVER.  We sat down as a family after a long day of school and work. When I looked over to see my daughter chewing the same bite of chicken for an unusual amount of time, I knew that something wasn’t right.  My daughter is one of the most kindhearted 12 year-olds you’ll ever meet.  However, she tends to wear her expressions on her face.  This particular expression was one that said “thanks for dinner, but can you look away so I can spit this out and not hurt your feelings?”

The next day I revived that dry chicken into something spectacular!  This discovery was too good to keep to myself.  I hope you give it a shot the next time you have leftover chicken in your fridge. 

Enjoy!  Tom Geist, Founder, SoCal Hot Sauce


  • Leftover chicken breast
  • Burrito size flour tortillas
  • Shredded jack cheese
  • Cooking oil
  • SoCal Craft Select Series Hot Sauce – Cremosa Asada
  • SoCal Hot Sauce, Hot Red


Heat 2-3 tablespoons of oil in a large pan. 

Chop the chicken into ½ inch cubes and cover with SoCal’s Cremosa Asada.  Mix until each piece of chicken is coated.  Add the chicken to the hot pan and cook on med-high heat until golden brown and slightly crispy. 

Heat your tortillas on a comal, over an open flame or in the microwave. 

Add the newly revived and delicious chicken breast into a tortilla and top with cheese.  Pour some SoCal Hot Red Hot Sauce for an added flavor punch and kick.  Fold your burrito and enjoy!