Grilled Chicken Burrito Recipe

Marinate the Chicken

In a mixing bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breasts and coat them evenly in the marinade. Let them marinate for at least 30 minutes.

Grill the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes.

Slice the Chicken

After resting, slice the grilled chicken into thin strips.

Cook the Rice

In a medium saucepan, add 1 cup of white rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and the water is absorbed. Fluff with a fork.

Heat the Black Beans

Open the can of black beans and rinse under cold water. In a small saucepan, heat the beans over medium heat until warmed through, about 5 minutes.

Lay Out the Tortillas

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

Fill the Tortillas

On each tortilla, layer sliced grilled chicken, a scoop of cooked rice, a spoonful of warmed black beans, and a handful of shredded cheddar cheese.

Wrap the Burritos

Fold in the sides of the tortilla, then roll it up from the bottom to enclose the filling. Repeat with remaining tortillas.

Plate and Serve

Serve the burritos warm with optional toppings like sour cream, salsa, and chopped fresh cilantro.