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Aug 2009  |  By Laura Hine  |  Comments (0)

Grilled Chicken Burritos With Homemade Creamy Salsa

TAGS: recipes, dinner, Mexican, salsa

On our last vacation, we ate at an outdoor café that featured stuffed crêpes and grilled burritos. Taking a wrap and browning it changes the dish from a sandwich to a meal, but it’s still super simple. Here’s a family friendly burrito variation. Use cilantro from your new herb garden to make the creamy salsa.

Serves: 4
Prep Time: 25 min.
Cook Time: 15 min.

For the chicken and burritos
Ingredients
2 cups cooked chicken breasts (great way to use up leftovers)
1 15 oz. can black beans, rinsed and drained
1-1/2 cups frozen corn
1 cup shredded cheddar cheese
1-2 tbsp. pickled jalapeno peppers (optional)
1 scallion chopped
8 8-inch tortillas
Olive oil or olive oil spray

For the creamy salsa
Ingredients
1 cup sour cream (light or regular)
2 tablespoons tomatillo salsa
1/2 cup cilantro leaves

Directions
1. Make the creamy salsa: Throw all the ingredients in a mini-chop and give it a whirl, or finely chop the cilantro and mix everything together. You’ll use 1/2 cup in the burritos and serve the rest as a sauce.

2. Stir together everything except the tortillas. Spread 3/4 cup of chicken mixture in the middle of a tortilla. Fold the ends up, and then roll. I put a plate on top of the rolled tortillas to keep them from unrolling. You’ll have 8 stuffed tortillas.

3. Heat a griddle or large frying pan to medium. Spray or brush a little olive oil on the top of each burrito and on the griddle. Grill seam side down, then flip when browned. Cook for 3 to 4 minutes on each side.

4. Serve with remaining creamy salsa, guacamole and tomatillo salsa.

Shopping List
Meat
2 cups cooked chicken breast or 2 boneless skinless chicken breasts

Dairy
8 oz. container sour cream
8 oz. shredded cheddar cheese

Produce
1 bunch of cilantro
1 bunch of scallions

Other items
1 jar tomatillo salsa (highly recommend Frontera Foods)
15 oz. can black beans
8 8-inch tortillas
1 jar pickled jalapenos (optional)
16 oz. bag frozen corn
Olive oil or olive oil spray

Complete the menu: Tortilla chips or brown rice and green beans or steamed broccoli