Grilled Chicken Burritos
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.
Servings: 12 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
Storage
- 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.