Green Chili Chicken and Avocado Burritos
Zesty and herbaceous grilled chicken burritos are sure to spice up dinnertime.
Recipe - The Fairway Market 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"
$6.99$0.58/oz
Fresh Organic Cilantro, bunch
$2.49
Rose's Sweetened Lime Juice, 25 fl oz
$7.39$0.30/fl oz
Pam Olive Oil No-Stick Cooking Spray, 5 oz
$6.99$1.40/oz
Not Available
Heinz Apple Cider Vinegar, 16 fl oz
$3.99$0.25/fl oz
Fresh Garlic
$1.12 avg/ea$4.49/lb
Fairway Chili Powder, 8.7 oz
$9.99$1.15/oz
Hunt's Basil, Garlic & Oregano Diced Tomatoes, 14.5 oz
On Sale! Limit 4
$2.05 was $2.49$0.14/oz
Fairway Ground Cumin, 1.8 oz
$3.49$1.94/oz
Key Limes, 16 oz
$4.99$0.31/oz
Fairway Black Pepper , 2 oz
$0.56 avg/ea$0.28/oz
Splenda Brown Sugar Blend, 1 lb
$5.49$0.34/oz
Wholesome Pantry Organic Boneless Skinless Chicken Breast
$11.51 avg/ea$7.99/lb
Organic Brown Rice
$3.99/lb$3.99/lb
Wholly Avocado Diced Avocado, 4 oz, 2 count
$4.99$0.62/oz
BACKYARD FOOD SALSA HOT
On Sale!
$5.49 was $6.49$0.34/oz
Tropical Grated Cotija Cheese, 12 oz
$7.69$0.64/oz
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.