Grilled Chicken Burritos

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Prep Time
15
 minutes
Cook Time
10
 minutes
Makes
6
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 6

    Mission Organic Uncooked Corn Tortillas, cooked according to packaging directions; set aside, keep warm
  • 1

    lb boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1

    Tbsp extra virgin olive oil
  • 2

    Tsp favorite chicken seasoning
  • 1 ½

    cups cooked white or brown rice
  • 1

    (15 ½-ounce) can black beans, heated
  • ½

    shredded Mexican style cheese
  • ½

    cup favorite salsa (red or green)
  • ½

    cup guacamole
  • ½

    cup sour cream

INSTRUCTIONS


  • Step 1

    Heat grill to medium high heat. Brush chicken breasts with olive oil; sprinkle seasoning over both sides of chicken breast. Place chicken breasts on grill and cook for 5 minutes; turn over, continue cooking for 3 to 4 minutes or until chicken reaches 165 F. Slice chicken into thin slices; set aside.

  • Step 2

    To assemble tortilla: Down center of one corn tortilla place ¼ cup rice, 2 tablespoons black beans, about 2 ½ ounces chicken slices, 2 tablespoons cheese, about 1 tablespoon salsa, about 1 tablespoon guacamole, and about 1 tablespoon sour cream. Roll up or fold in half to serve. Repeat with remaining tortillas and ingredients.

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