Grilled Chicken Burrito Recipe

Marinate the chicken

In a bowl, whisk together 2 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp adobo sauce or chipotle powder. Add 1 lb chicken thighs, coat thoroughly, cover and refrigerate for at least 30 minutes or up to 4 hours.

Grill the chicken

Preheat grill or grill pan to medium-high (about 425°F / 220°C). Oil the grates lightly. Grill marinated chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and exterior has good char. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

While the chicken rests, toss 1/2 cup each sliced red and green bell pepper and 1/2 cup sliced yellow onion with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Grill in a grill basket or on the grates for 6–8 minutes, turning occasionally, until softened and slightly charred. Keep warm.

Rinse 1 cup rice until water runs clear. In a small saucepan combine rinsed rice, 2 cups water or chicken broth, 1 tsp butter or oil and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes. Fluff with a fork, then stir in 1 tsp lime zest, 1 tbs lime juice and 1/4 cup chopped cilantro. Adjust seasoning to taste.

In a small saucepan over medium heat melt 1 tbs butter. Whisk in 1 tbs flour and cook 30–45 seconds. Gradually whisk in 1 cup milk until smooth and simmer gently until slightly thickened, about 2–3 minutes. Reduce heat to low and stir in 1 cup shredded Monterey Jack and 1/2 cup shredded white cheddar until melted. Season with 1/4 tsp white pepper and 1/4 tsp salt. Keep warm; if it thickens too much, thin with a splash of milk.

Whisk together 1/2 cup sour cream, 2 tsp mayonnaise, 1 tsp minced chipotle in adobo and 1 tsp lime juice. Taste and season with 1/4 tsp salt. Chill until ready to assemble.

In a skillet over medium heat cook 4 diced bacon slices until crisp. Remove most of the rendered fat leaving about 1 tbs. Add 1/4 cup diced onion and 1 tsp minced garlic; sauté 2–3 minutes until softened. Add 1 cup drained pinto beans and 1/2 cup diced tomato. Pour in 1/4 cup reserved bean liquid or water/chicken broth and simmer 5–7 minutes until slightly saucy. Stir in 1 tbs chopped cilantro and season with 1/4 tsp salt and 1/4 tsp black pepper.

Warm 4 large flour tortillas on the grill or in a dry skillet 15–20 seconds per side until flexible.

On each tortilla, layer: 1/4 cup cilantro lime rice (about 1/4 of the cooked rice), sliced grilled chicken (about 4 oz), 2–3 tbs grilled peppers and onions, 1/4 cup bacon charro beans, 2 tbs mixed shredded cheese, a drizzle (about 2 tbs) of white queso and 1–2 tbs adobo crema. Add 1/4 cup shredded romaine and 3–4 tbs pico de gallo.

Fold the sides of the tortilla over the filling and roll tightly to form a burrito. Optional: lightly oil a grill or skillet and place seam-side down to toast 1–2 minutes per side until golden and sealed.

Garnish with cilantro leaves and serve with lime wedges and extra queso, crema or pico as desired.