Ingredients
— The Chicken Marinade —
1.5 lbs (700g) boneless, skinless chicken thighs (breasts work too, but thighs are juicier)
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
— The Cilantro Lime Rice —
2 cups cooked white rice (warm)
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
Pinch of salt
— The Fillings —
4 large flour tortillas (burrito size)
1 can (15 oz) black beans, rinsed and drained
1 ½ cups shredded Monterey Jack or Cheddar cheese
1 cup Pico de Gallo or salsa
½ cup sour cream
1 avocado, sliced (or guacamole)
Instructions
1. **Marinate:** In a large bowl or zip-lock bag, combine the olive oil, lime juice, garlic, cumin, chili powder, oregano, and salt. Add the chicken thighs and toss to coat. Let marinate for at least 30 minutes (or up to 4 hours).
2. **Prep Rice:** In a medium bowl, toss the warm cooked rice with the chopped cilantro, lime juice, and a pinch of salt. Set aside.
3. **Grill Chicken:** Preheat your grill (or grill pan) to medium-high heat. Grill the chicken for 5-6 minutes per side, or until fully cooked and nice char marks appear. Remove from grill and let rest for 5 minutes. Chop into bite-sized cubes.
4. **Warm Tortillas:** Warm the flour tortillas in the microwave for 20 seconds or briefly on the grill. Pliable tortillas are essential for rolling without tearing.
5. **Assemble:** Lay out a tortilla. Place a scoop of cilantro-lime rice in the center. Top with black beans, the chopped grilled chicken, shredded cheese, pico de gallo, avocado, and a dollop of sour cream.
6. **Roll:** Fold the sides of the tortilla in, then roll tightly from the bottom up to enclose the filling.
7. **Crisp (Optional but Recommended):** Place the rolled burritos seam-side down on a hot skillet or grill for 1-2 minutes per side to seal the seam and crisp up the exterior.
8. **Serve:** Slice in half and serve warm with extra salsa on the side.
Notes
Tortilla Tip: If your tortillas are stiff, they will rip. Warming them slightly makes the gluten stretchy and easy to fold.
Make Ahead: These are excellent for meal prep. Wrap the assembled burritos in foil and freeze them. To reheat, remove foil, wrap in a damp paper towel, and microwave for 2-3 minutes.
Chicken Thighs: Thighs are recommended because they don’t dry out as easily on the grill as breasts do, especially when cut up later.
Salsa Warning: Drain your salsa or pico de gallo slightly before adding it to the burrito to prevent soggy bottoms.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Grill
- Cuisine: Mexican