Green Chili Chicken and Avocado Burritos
Zesty and herbaceous grilled chicken burritos are sure to spice up dinnertime.
Recipe - Price Rite Marketplace 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
Guerrero Fajita Flour Tortillas, 20 count, 22.5 oz
$3.79$2.69/lb
Fresh Organic Cilantro, bunch
$1.49
ReaLime 100% Lime Juice, 15 fl oz
$2.39$0.16/fl oz
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
$24.99$0.37/fl oz
Not Available
Bowl & Basket Apple Cider Vinegar, 32 fl oz
$1.99$0.06/fl oz
Fresh Garlic
$0.87 avg/ea$3.49/lb
Badia Chili Powder, 2.50 oz
$2.19$0.88/oz
Hunt's Basil, Garlic & Oregano Diced Tomatoes, 14.5 oz
$1.49$0.10/oz
Badia Ground Cumin, 16 oz
$8.99$0.56/oz
Fresh Limes, 2 lb bag
$4.99
Badia Kosher Salt, 8 oz
$2.99$0.37/oz
Dulce Caña Brown Sugar, 2 lbs
$2.99$1.50/lb
Perdue Boneless Skinless Chicken Breasts
$8.54 avg/ea$5.69/lb
Bowl & Basket Long Grain Brown Rice, 16 oz
$0.99$0.99/lb
Fresh Ripe Avocado, each
On Sale!
$0.79 was $0.99
Herdez Med Chipotle Salsa, 15 oz
$4.99$0.33/oz
Tropical Grated Cotija Cheese, 12 oz
$6.59$0.55/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.