GRILL CHICKEN FOR BURRITOS
2/3 teaspoon of garlic powder - (3.5ml)
½ teaspoon of cumin - (2.5)
¼ teaspoon of chili powder - (1.25ml)
1/3 teaspoon of salt - (2ml)
1/3 teaspoon of lemon salt seasoning and or fresh ground pepper - (2ml) 121h74b
1 pound of boneless and skinless chicken breast - (500grams)
4 large flat flour tortillas
1 cup of Salsa - (250ml) - See Smoked Salsa Recipe
1 cup of sour cream - (250ml)
1 cup of shredded cheddar cheese - (250ml)
1 cup of shredded romaine lettuce - (250ml)
1 cup of canned black beans - (250ml) - optional
1 cup of canned spicy Mexican rice - (250ml) - optional
Preheat grill to medium heat.
Combine garlic, cumin, and chili powder, salt and ground black pepper. Run chicken with dry rub evenly on all sides. Wrap seasoned chicken in a tight foil package and cook on the grill for 20 minutes.
Warm black beans and prepare rice.
Remove chicken from foil and grill over open flame for 2 to 3 minutes on each side. Remove chicken from grill and let stand for 5 to 10 minutes before slicing in to ½ inch pieces.
Warm tortillas by placing a piece of foil on barbecue and tortillas on top of the foil, once tortillas are warm add a portion of beans, rice and cheese on half of tortilla. Fold over other half of tortilla and grill on barbecue until brown, flip carefully and grill until brown.
Once burrito is grilled on both sides open at seam and add lettuce, sour cream and top with salsa. Close and serve seam side down.
Serve and enjoy!
Yield: 4 servings
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