Green Chili Chicken and Avocado Burritos
Zesty and herbaceous grilled chicken burritos are sure to spice up dinnertime.
Recipe - Dearborn Market
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
Mission Burrito Flour Tortillas, 8 count, 20 oz
$3.79
Organic Cilantro, 1 each
$2.49
ReaLime 100% Lime Juice, 15 fl oz
$2.99$0.20/fl oz
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
$9.99$0.59/fl oz
Not Available
Bragg Organic Apple Cider Vinegar, 32 fl oz
$7.79$0.24/fl oz
Bellino Whole Peeled Garlic Cloves, 7.75 oz
$4.29$0.57/oz
McCormick Chili Powder, 2.5 oz
$2.99$1.20/oz
Hunt's Diced Tomatoes with Basil, Garlic & Oregano, 14.5 oz
$1.49$0.10/oz
McCormick Ground Cumin, 1.5 oz
$3.49$2.33/oz
Sprite Soda - Lemon-Lime, 12 fl oz
$1.50$0.12/fl oz
Morton McCormick Iodized Salt & Pepper, Shaker Set
$2.59$0.49/oz
Domino Premium Pure Cane Light Brown Sugar, 16 oz
$2.79$2.79/lb
Grade A Family Pack Boneless Skinless Chicken Breasts
$6.57 avg/ea$1.99/lb
Minute Brown Rice, 8.8 oz
$2.99$0.34/oz
Hass Avocado, 1 each
$1.50
Margaritaville Chipotle Garlic Salsa, 16 oz
$4.49$0.28/oz
Qué Gusto! Cotija Cheese, 5 oz
$5.99
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.