Green Chili Chicken and Avocado Burritos
Zesty and herbaceous grilled chicken burritos are sure to spice up dinnertime.
Recipe - The Fresh Grocer - 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
Chi-Chi's Flour Tortillas, 10 count, 17.5 oz, 17.5 Ounce
$3.29$0.19/oz
Fresh Cilantro, 1 bunch, 1 each, 1 Each
$0.99
Rose's Sweetened Lime Juice, 12 fl oz, 12 Fluid ounce
$2.99$0.25/fl oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz, 5 Ounce
$4.79$0.96/oz
Not Available
Heinz Apple Cider Vinegar, 16 fl oz, 16 Fluid ounce
$3.19$0.20/fl oz
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
Badia Chili Powder, 2.50 oz, 2.5 Ounce
$2.79$1.12/oz
Litehouse Freeze Dried Oregano, 0.28 oz, 0.28 Ounce
On Sale! Limit 4
$4.99 was $5.69$17.82/oz
Badia Ground Cumin, 1 oz, 1 Ounce
$1.49$1.49/oz
Fresh Lime, 1 each, 1 Each
$0.50
Morton McCormick Iodized Salt & Pepper, Shaker Set, 5.25 Ounce
$3.19$0.61/oz
Domino Premium Pure Cane Dark Brown Sugar, 32 oz, 32 Ounce
$4.49$0.14/oz
Grade A Boneless Skinless Chicken Breasts, 1.5 Pound
On Sale!
$5.24 avg/ea was $7.49 avg/ea$3.49/lb
Bowl & Basket Long Grain Brown Rice, 16 oz, 1 Pound
$0.99$0.99/lb
Wholly Avocado Diced Avocado, 4 oz, 2 count, 8 Ounce
$4.99$0.62/oz
La Mexicana Mild Salsa, 16 oz, 16 Ounce
$5.49$0.34/oz
Qué Gusto! Cotija Cheese, 5 oz, 1 Each
$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.