Green Chili Chicken and Avocado Burritos
Zesty and herbaceous grilled chicken burritos are sure to spice up dinnertime.
Recipe - Gourmet Garage Corporate
Green Chili Chicken and Avocado Burritos
Prep Time50 Minutes
Servings6
Cook Time20 Minutes
Ingredients
6 Mission® Super Soft Flour Tortillas
1/2 cup Finely Chopped Fresh Cilantro
1/3 cup Lime Juice
1/4 cup Olive Oil
2 Jalapeño Peppers, minced
2 tbs Cider Vinegar
2 cloves Garlic, minced
1 tsp Chili Powder
1 tsp Dried Oregano
1 tsp Ground Cumin
1 tsp Lime Zest
1 tsp each Salt and Pepper
1/2 tsp Brown Sugar
1 1/2 lbs Boneless Skinless Chicken Breasts
1 cup Brown Rice, cooked
2 Avocados, halved, pitted, peeled and sliced
1 1/2 cups Green Chili Salsa
1 1/2 cups finely Crumbled Cotija Cheese
Directions
- Stir together cilantro, lime juice, oil, jalapeños, vinegar, garlic, chili powder, oregano, cumin, lime zest, salt, pepper and brown sugar; toss with chicken.
- Let stand for at least 1 hour or refrigerate for up to 4 hours.
- Preheat to medium-high heat; grease grate well.
- Remove chicken from marinade.
- Grill chicken for 6 to 8 minutes per side or until lightly charred and internal temperature reaches 165°F.
- Let stand for 5 minutes and slice thinly.
- Meanwhile, warm tortillas according to package directions.
- Spoon rice down along center of each tortilla, leaving 1/2-inch border at both ends.
- Top with chicken, avocados, salsa and cotija.
- Fold up bottom and top of tortilla over filling, then fold in sides and roll up tightly.
- Secure with toothpick if needed.
- Heat large cast iron skillet over medium heat on grill.
- Cook burritos for 1 to 2 minutes per side or until grill marked and filling is heated through.
- Remove toothpicks (if using) before serving.
Tip: Alternatively, broil chicken on foil-lined baking sheet for 10 to 15 minutes or until lightly charred and cooked through.
50 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Vista Hermosa Flour Tortillas 7"
$7.29$0.61/oz
Organic Cilantro, 1 each
$2.99
Rose's Sweetened Lime Juice, 12 fl oz
$4.99$0.42/fl oz
Graza "Sizzle" Extra Virgin Cooking Olive Oil, 25.3 fl oz
$15.99$0.63/fl oz
Not Available
Bragg Organic Apple Cider Vinegar, 16 fl oz
$6.39$0.40/fl oz
Fresh Garlic
$1.25 avg/ea$4.99/lb
Morton and Bassett Chili Powder , 1.9 oz
$1.42 avg/ea$0.75/oz
Mutti Tomato Sauce with Basil & Oregano, 14 oz
$3.49$0.25/oz
Organic Ground Cumin, 2 oz
$1.50 avg/ea$0.75/oz
Not Available
Maldon Sea Salt Flakes, 8.5 oz
$8.99$1.06/oz
Domino Premium Pure Cane Light Brown Sugar, 16 oz
$3.19$3.19/lb
Bell & Evans Organic Boneless, Skinless Chicken Breast, 8 oz
$6.99$13.98/lb
THAI TASTE BROWN RICE NOODLE FOLDED
On Sale!
$3.49 was $5.49$0.50/oz
Wholly Avocado Diced Avocado, 4 oz, 2 count
$4.99$0.62/oz
Stonewall Kitchen Mild Tomato Salsa, 16 oz
$8.99$0.56/oz
Not Available
Directions
- Stir together cilantro, lime juice, oil, jalapeños, vinegar, garlic, chili powder, oregano, cumin, lime zest, salt, pepper and brown sugar; toss with chicken.
- Let stand for at least 1 hour or refrigerate for up to 4 hours.
- Preheat to medium-high heat; grease grate well.
- Remove chicken from marinade.
- Grill chicken for 6 to 8 minutes per side or until lightly charred and internal temperature reaches 165°F.
- Let stand for 5 minutes and slice thinly.
- Meanwhile, warm tortillas according to package directions.
- Spoon rice down along center of each tortilla, leaving 1/2-inch border at both ends.
- Top with chicken, avocados, salsa and cotija.
- Fold up bottom and top of tortilla over filling, then fold in sides and roll up tightly.
- Secure with toothpick if needed.
- Heat large cast iron skillet over medium heat on grill.
- Cook burritos for 1 to 2 minutes per side or until grill marked and filling is heated through.
- Remove toothpicks (if using) before serving.
Tip: Alternatively, broil chicken on foil-lined baking sheet for 10 to 15 minutes or until lightly charred and cooked through.