Chicken Adobo and Kimchi Grilled Burritos with Guacamole

I visited my friend Sam yesterday, and I was telling him how I haven’t posted a savory recipe on this blog yet. I have a lot on my Instagram, but ever since I moved back home after graduating, I usually eat entrées that my parents cook. Inspired by Sam’s and my ethnicity, I decided to combine Filipino and Korean food staples and make a fusion burrito.


Kimchi is packed with micronutrients including vitamins A, B,andC, calcium, and iron. Because it is made through fermentation, it contains gut-healthy bacteria as well.


Chicken Adobo (my dad’s recipe)

  • 1.5 lbs of chicken breast
  • 1/4 cup of water
  • 1/4 cup of soy sauce
  • 1/4 cup of white vinegar
  • 6 garlic cloves
  • 2 tbsp of canola oil
  • ground pepper, to taste
  • 2 bayleaves

Guacamole (made by Sam Park)

  • 2 avocados
  • a quarter of a red onion
  • 3 garlic cloves
  • fresh cilantro
  • ground black pepper, to taste


  • homemade kimchi (thank you Sam’s mom)
  • sour cream
  • black beans
  • Spanish rice
  • Mexican cheese
  • flour tortila


Cooking the Chicken Adobo

Slice the garlic cloves, and brown them in a sauté pan with canola oil. Place the cubed chicken breast in the pan, and let it cook for two minutes. Add the soy sauce, vinegar, water, bay leaves, and ground black pepper. Let it simmer until the chicken is completely cooked. Before turning the pan off, taste the sauce, and modify the amount of soy sauce, vinegar, and black pepper to taste.

Making the Guacamole

Deseed and mash the avocados in a bowl. You can leave some avocado chunks in if desired. Dice the red onions, mince the garlic, and chop the fresh parsley. Put those garnishes into the bowl, and squeeze the lime juice over it. Mix and season with ground black pepper to taste.

Constructing the Burritos

Make sure to follow the instructions on how to heat the Spanish rice and black beans if they are store bought.

In a flour tortilla, add the Spanish rice, black beans, chicken adobo meat, guacamole, kimchi, and cheese. Fold into burritos, then grill on a pan (no oil needed). Once the tortilla casing is slightly browned and crispy, remove and place on plate. Add sour cream if desired.

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