Name: Grilled Chicken Burritos
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lb chicken breast; 1 large yellow onion; 2 whole red bell pepper; 1 can black beans; 1 cup long-grain white rice; 1 cup cheddar cheese; 1 bunch fresh cilantro; 2 whole lime; 0.5 cup sour cream; 2 clove garlic; 4 large flour tortillas; 2 tbsp vegetable oil; to taste kosher salt; to taste black pepper; 1 tsp cumin; 1 tsp chili powder

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595 cal38g protein54g carbs20g fat715mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch35 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

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Grilled Chicken Burritos

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Grilled20 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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rotisserie chickenshredded1 whole

yellow onionthinly sliced1 medium

red bell peppersliced into strips — red, yellow, or a mix2 whole

black beans1 can

long-grain white ricecooked or from deli section2 cups

cheddar cheeseshredded1 cup

fresh cilantro0.5 bunches

lime2 whole

sour cream0.5 cups

garlicminced2 cloves

flour tortillas4 large

vegetable oil1 tbsp

kosher saltto taste

black pepperto taste

cumin0.5 tsp

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat vegetable oil in a skillet over medium-high heat. Sauté sliced onion and bell pepper strips with a pinch of salt and cumin for 5 minutes until softened and lightly charred.

2Warm the canned black beans in a small pot over low heat with a splash of water if needed. Season with a pinch of salt and cumin.

3In a small bowl, mix sour cream, minced garlic, juice of 1 lime, and chopped fresh cilantro. Add a pinch of salt and black pepper.

4Warm the flour tortillas in a skillet or directly over a flame for 15 seconds per side.

5Lay each tortilla flat. Spread cilantro-lime crema down the center. Layer with rice, shredded rotisserie chicken, sautéed peppers and onion, black beans, and cheddar cheese.

6Fold in the sides first, then roll tightly from bottom to top. Serve with lime wedges.