Grilled Chicken Burritos

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I love this recipe because it is a burrito and quesadilla in one.  By grilling the burrito, you get a crispy outside and a warm, stuffed burrito inside.  The creaminess of the sauce combined with the cool, crisp crunch of lettuce takes these burritos from ordinary to extraordinary.  Avoid a trip to the drive thru and whip these burritos up the next time you’re craving fast Mexican.  Note – I used a spinach burrito because that is what I had available.  You can use your favorite kind.

  • 1 tbsp paprika
  • 1 tbsp brown sugar
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper
  • 2 tbsp vegetable oil
  • 1 1/2 pounds of boneless, skinless chicken thighs
  • 1 bag boil-in-bag brown rice
  • 1 can black beans, drained and rinsed
  • 1 tbsp, chopped cilantro
  • 4 burrito size flour tortillas (flavor of choice, I used spinach because it is what I had on hand).
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded lettuce

Pre-heat oven to 375 degrees.

Add paprika, brown sugar, cumin, salt, black pepper and cayenne pepper to a small bowl.  Mix with a fork to combine.

Drizzle oil over chicken thighs.  Sprinkle spice mixture onto both sides of the chicken and then rub it in evenly using your hands.

Cook for 20 – 25 minutes, until chicken is done.

Meanwhile, prepare brown rice per package instructions.

When chicken is done, remove from oven and let rest for 5 minutes.  After 5 minutes, chop it bite-size pieces, reserving any juices that have accumulated.

That’s some good lookin’ chicken…

In a medium-size bowl, add rice, beans, chicken with reserved juices and cilantro.  Mix well.

To assemble

Pre-heat a grill pan or large skillet over medium high heat.

Wrap tortillas in lightly moistened paper towels and microwave for 20 – 30 seconds until softened.

Add about 1 to 1 1/4 cup of chicken mixture to tortilla.

Top with several tablespoons of burrito sauce, then cheese and finally lettuce.  Wrap up burrito-style, sealing the ends.

Add to grill pan and cook for several minutes, until all sides are browned, turning several times.

Serve immediately with hot sauce, salsa, sour cream and guacamole.

Burrito Sauce

  • 1/4 cup mayonnaise
  • 3/4 tsp sugar
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1/8 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tsp lime juice

Combine all ingredients and whisk well to combine.  Refrigerate at least 2 hours or until ready to use.

 

Grilled Chicken Burritos

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy

Ingredients:

  • 1 tbsp paprika
  • 1 tbsp brown sugar
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper
  • 2 tbsp vegetable oil
  • 1 1/2 pounds of boneless, skinless chicken thighs
  • 1 bag boil-in-bag brown rice
  • 1 can black beans, drained and rinsed
  • 1 tbsp, chopped cilantro
  • 4 burrito size flour tortillas
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded lettuce
  • Burrito Sauce
  • 1/4 cup mayonnaise
  • 3/4 tsp sugar
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1/8 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tsp lime juice
  • Combine all ingredients and whisk well to combine. Refirgerate at least 2 hours or until ready to use.

Directions:

  1. Pre-heat oven to 375 degrees.

  2. Add paprika, brown sugar, cumin, salt, black pepper and cayenne pepper to a small bowl.  Mix with a fork to combine.

  3. Drizzle oil over chicken thighs.  Sprinkle spice mixture onto both sides of the chicken and then rub it on evenly using your hands.

  4. Cook for 20 – 25 minutes, until chicken is done.

  5. Meanwhile, prepare brown rice per package instructions.

  6. When chicken is done, remove from oven and let rest for 5 minutes.  After 5 minutes, chop it bite-size pieces, reserving any juices that have accumulated.

  7. In a medium-size bowl, add rice, beans, chicken with reserved juices and cilantro.  Mix well.

  8. To assemble

  9. Pre-heat a grill pan or large skillet over medium high heat.

  10. Wrap tortillas in lightly moistened paper towels and microwave for 20 – 30 seconds until softened.

  11. Add about 1 to 1 1/4 cup of chicken mixture to tortilla.

  12. Top with several tablespoons of burrito sauce, then cheese and finally lettuce.  Wrap up burrito-style, sealing the ends.

  13. Add to grill pan and cook for several minutes, until all sides are browned, turning several times.  Serve immediately with hot sauce, salsa, sour cream and guacamole.

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