March 22, 2019

Grilled Chicken Burrito

Tender Grilled Chicken with Pico de Gallo, Mexican rice, Guacamole all wrapped up in a flour tortilla.

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Serves 6


2 lbs. boneless, skinless chicken breast or thighs

1 tsp. sea salt
1 tsp. chili powder
1/4 tsp.garlic powder
1/4 tsp. ground cumin
1/2 cup lime juice
2 tbsp. olive oil, or vegetable oil
Flour Burrito-size tortillas
2 cups cooked Mexican rice or cooked white rice.
Guacamole (optional) 


Combine all marinade ingredients together. Marinate chicken in resealable bag or container for at least 2-3 hours or overnight.
Remove chicken from marinade, and discard marinade.  Grill on medium-high heat for 5-7 minutes on each side, or until done (165°F internal temp).

Remove chicken from grill and place on cutting board. Dice the chicken into 1/2 inch cubes. 

Place diced chicken in center of a flour tortilla, then a spoonful of rice, add Pico de Gallo or Guacamole( both 😃).

Salt and pepper to taste.
Fold in sides, and roll up the burrito. Enjoy!

Optional: Grill burrito on the grill,  place the burrito onto an indirect zone of your grill. 

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