These grilled chicken burritos pack a ton of flavor into their handheld size. Tender, marinated chicken strips, Ranch-Style beans, and chunky salsa are wrapped up in flour tortillas for burritos that explode with flavor.
Growing up in California, we were exposed to so many Mexican recipes, and we loved them all. We’ve never been picky eaters, so the combination of bold flavors and textures in Mexican food has always been a favorite of ours.
Of all the Mexican foods out there, burritos have always been a favorite of ours. With so much flavor wrapped up in one tortilla, they always hit the spot. We love making all kinds of burritos, like these deep fried burritos, for our family and friends, and now we’ve added a new dish to our rotation.
Our grilled chicken burritos are an American-Mexican mashup you’re going to love. We grill chicken strips marinated in Italian seasoning to perfection. Then we wrap them up, along with beans and chunky salsa, in flour tortillas. They’re so good and so easy.
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Why You’ll Love This Recipe
- Simple Ingredients: Everything you need to make these burritos is likely already in your kitchen or available at your local grocery store.
- Simple Process: Just grill the chicken, make the salsa, and wrap everything up in flour tortillas!
- So Much Flavor: The Italian dressing marinade makes the chicken so tender and tasty. When you add the beans and salsa, you get a multitude of flavors in every bite.
- Customizable: It’s easy to adjust this recipe to make it your own.
Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Chicken: Beef or pork strips can be used as a substitute for chicken. You could even use shrimp or fish for a seafood variation.
- Spicy: Add red pepper flakes or cayenne to the marinade for a spicy version. You can also add chopped jalapeno to the salsa for an even hotter kick.
- Cheese: Try adding cheese like cheddar, cheddar Jack, Colby Jack, pepper Jack, Mexican blend, or taco blend to the burritos.
- Enchiladas: Use the grilled chicken from this recipe in our grilled chicken poblano enchiladas.
How to Make Grilled Chicken Burritos
Step 1: Cut the chicken into strips and add it to a resealable bag with all the marinade ingredients. Chill for 2 to 3 hours.
Step 2: Grill the chicken on low heat until the internal temperature registers 165 degrees.
Step 3: Combine the salsa ingredients in a medium bowl. Chill until cold. Cook the beans on medium heat in a small saucepan until hot.
Step 4: Cook uncooked tortillas in a large frying pan over medium heat, or use cooked tortillas and warm them through in a frying pan.
Step 5: Add a few spoonfuls of beans and the chicken.
Step 6: Lastly, add salsa to each tortilla, wrap them up into burritos, and enjoy.
Tips
- Marinating the chicken for longer than three hours isn’t recommended. Because the chicken is cut into strips, it can get too soft.
- Grilling the chicken over low heat ensures the strips don’t dry out.
- If you use fish or shrimp, give them about an hour in the marinade.
- Wipe your grill grates with oil to prevent sticking.
Grilled Chicken Burritos FAQ
These grilled chicken burritos are made with lean turkey breast, beans, and salsa, making them a healthy option.
A marinade with a base of oil and an acid will give the chicken a tender, juicy texture. For this recipe, we used a blend of Italian dressing and red wine vinegar.
Taco sauce, salsa, guacamole, sour cream, enchilada sauce, queso, and hot sauce are all excellent sauces and toppings for grilled chicken burritos.
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Grilled Chicken Burritos
Ingredients
- 3 boneless skinless chicken breasts, cut into strips
- 26 ounce Ranch Style® Beans
- 12 flour tortillas, raw, uncooked if possible
- ½ stick butter
For the Marinade
- 1 packet Good Seasons® Italian Dressing Mix
- ¼ cup red wine vinegar
- ½ cup vegetable oil
- 3 tablespoons water
For the Salsa
- 16 ounce Pace® Picante Salsa, Medium
- 3 large avocados, cut into small squares
- 2 roma tomatoes, chopped
- 1 cup cilantro, chopped
- ½ cup green onions, sliced thin
Instructions
- Cut each chicken breast into 3-4 strips.
- Add to a large sealable baggie or large bowl and set aside.
For the Marinade
- Follow the directions on the packet.
- Add red wine vinegar to the line indicated on your cruet.
- Add water, then packet contents, then oil.
- Close lid and shake until well combined.
- Pour over chicken, cover, and refrigerate for 2-3 hours.
- Grill marinated chicken over low heat until the temperature of chicken reaches 165°. Discard remaining marinade.
For the Salsa
- Pour salsa in a medium bowl.
- Add avocados, tomatoes, cilantro, and onions.
- Gently stir until combined.
- Cover and refrigerate until chilled.
Assembling the Burritos
- When assembling the burritos, cut the chicken strips into smaller strips or chunks.
- Heat beans in a small saucepan until hot.
- In a large frying pan, over medium heat, cook uncooked tortillas until cooked to your likeness (if you cannot find the uncooked, raw tortillas, you can use regular tortillas).
- Once tortillas are cooked, butter tortillas.
- Next, add chicken, followed by 2 tablespoons of ranch style beans, and then salsa.
- Fold up the tortillas and enjoy with your favorite sides.
Notes
- Refrigerate for up to 3 days in an airtight container.
- Microwave at 1-minute intervals until heated through.
- Marinating the chicken for longer than three hours isn’t recommended. Because the chicken is cut into strips, it can get too soft.
- Grilling the chicken over low heat ensures the strips don’t dry out.
- If you use fish or shrimp, give them about an hour in the marinade.
- Wipe your grill grates with oil to prevent sticking.
