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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625 cal42g protein58g carbs22g fat680mg 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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Grilled35 minBeginner friendly

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

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Ingredients

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chicken breastpounded to even thickness1.5 lb

yellow onionhalved lengthwise1 large

red bell pepperred, yellow, or a mix2 whole

black beans1 can

long-grain white ricecooked1 cup

cheddar cheeseshredded1 cup

fresh cilantro1 bunch

lime2 whole

sour cream0.5 cups

garlicminced2 cloves

flour tortillas4 large

vegetable oil2 tbsp

kosher saltto taste

black pepperto taste

cumin1 tsp

chili powder1 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

1Pat chicken dry and season both sides with kosher salt, black pepper, cumin, and chili powder. Brush lightly with vegetable oil.

2Heat your grill to medium-high. Grill chicken for 6–7 minutes per side until cooked through and charred. Let rest 5 minutes, then slice into strips.

3While chicken rests, brush onion halves and whole peppers with oil. Grill until charred and softened, about 8 minutes for peppers, 5 for onion. Slice the peppers into strips and chop the onion.

4Heat the canned black beans in a small skillet over medium heat with a pinch of salt and cumin. Warm through and drain excess liquid.

5In a small bowl, mix sour cream, minced garlic, juice of 1 lime, and half the fresh cilantro (chopped). Add a pinch of salt.

6Warm the flour tortillas on the grill for 30 seconds per side until pliable.

7Lay each tortilla flat. Spread a spoon of cilantro-lime crema down the center. Layer with rice, grilled chicken, grilled peppers and onion, black beans, and shredded cheddar cheese.

8Fold in the sides of each tortilla first, then roll tightly from bottom to top. Serve with lime wedges and extra cilantro on the side.