Grilled Chicken Burritos
Tasty grilled chicken burritos filled with rice, bell peppers, and drizzled with ranch dressing.
Servings: 6 Servings
Equipment
Ingredients
- 1 pound chicken tenders (Note 1)
Marinade Ingredients:
- 2 tablespoons avocado oil + plus more for cooking bell peppers
- 1 teaspoon dried ground chipotle chili pepper
- ½ teaspoon ground cumin
- ½ teaspoon garlic salt (Note 2)
- 1 lime juiced
Burrito Fillings:
- 2 cups cilantro lime rice (Note 3)
- 4 bell peppers various colors, cut into strips
- 2 tomatoes
- 2 cups pepper jack cheese shredded (Note 4)
- 1 cup ranch dressing
- 8 burrito size flour tortillas (Note 5)
Instructions
- Using a bag holder, or a kitchen helper, add the marinade ingredients: avocado oil, ground chipotle chili pepper, ground cumin, garlic salt, and lime juice. Stir. Then add the chicken tenders. Gently stir to coat the tenders with the marinade. Seal the bag and store in the refrigerator for no longer than 24 hours.
- Preheat the grill to medium heat or 400 degrees F. Using tongs, gently remove the chicken tenders from the marinade and place on the grill. Discard the leftover marinade. Grill the chicken, turning once, until an internal temperature of 165 degrees F is reached. Remove and dice into small pieces.
- While the chicken cooks, saute the bell pepper strips on a Blackstone flat top grill or on the stovetop in a cast iron pan. Add a drizzle of avocado oil to the surface and cook the bell peppers until soft.
- Using a tortilla warmer, heat the tortillas for 30-60 seconds in the microwave. Remove a single tortilla once warmed, and in the center of the tortilla, add a couple of spoonfuls of cilantro lime rice, a spoonful of diced chicken, a few strips of bell peppers, a handful of pepper jack cheese, and diced tomatoes.
- Roll the tortilla. Press in the sides and pull up the bottom, tucking it under the fillings, and pull over the top. If the tortilla is overstuffed, this will not be easy. Remove some of the filling if that is the case.
- In a dry skillet or on the Blackstone, toast the tortilla over medium heat until golden brown. This is an optional step, but it adds a great crunch to the tortilla and seals it up.
- Cut the burrito in half and drizzle or dip it into 1-2 tablespoons of ranch dressing.
Notes
Note 1: Boneless, skinless chicken breasts or chicken thighs can also be used. However, they will take longer to cook due to their size.
Note 2: If making this for a low FODMAP, use Smoke and Sanity’s garlic salt, which doesn’t contain any actual garlic.
Note 3: Other rice options include Cilantro Lime Brown Rice or Mexican Rice.
Note 4: Other cheese options include Monterey Jack - for less spice, cheddar cheese, or queso fresco.
Note 5: Use gluten free flour tortillas for a gluten free option. Corn tortillas work too, it will be more of a street taco versus a burrito, but still delicious!
Oven Cooking Method:
Step 1: Use a parchment covered baking sheet place the marinated chicken tenders in a single layer. Bake in a preheated oven at 400 degrees F for 30 minutes, or until the internal temperature reaches 165 degrees F.
Step 2: On another parchment lined baking sheet, arrange the strips of bell peppers in a single layer. Drizzle the peppers with 2 tablespoons of avocado oil. Using clean hands, toss the peppers to coat them in avocado oil. Bake in a preheated oven at 400 degrees F for 40 minutes, stirring halfway through cooking.
Nutrition Information
Serving: 1 ServingCalories: 404kcalCarbohydrates: 63gProtein: 33gFat: 28gSugar: 8g
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