Grilled Chicken Burritos

Grilled Chicken Burritos

Use the meat from a deli-roasted chicken in these burritos if you're in a hurry.

  • Yield: Makes 4 servings


  • 3 none skinned and boned chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • none Vegetable cooking spray
  • 2 none (10-oz.) cans tomatoes with green chiles, divided
  • 1 none (19.75-oz.) can black beans, rinsed, drained, and divided
  • 2 cups (8 oz.) shredded Monterey Jack cheese, divided
  • 8 none (8-inch) flour tortillas
  • 1 none (10-oz.) can green enchilada sauce
  • 2 none avocados, sliced
  • 1 none (8-oz.) container sour cream


1. Sprinkle chicken breasts with salt and pepper.

2. Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place chicken on rack, and grill 10 minutes on each side or until done.

3. Shred chicken, and place in a large bowl. Stir in 1 can tomatoes with green chiles, half of black beans, and 1 cup of cheese.

4. Spoon chicken mixture evenly down center of each tortilla; roll up tortillas, and place, seam sides down, in a 13- x 9-inch baking dish. Top with enchilada sauce and remaining tomatoes with green chiles, black beans, and cheese.

5. Bake at 350° for 30 minutes. Remove from oven, and let stand 10 minutes. Top each serving with avocado slices and sour cream.


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Grilled Chicken Burritos Recipe