The Grilled Stuffed Chicken Burrito was always one of our favorite meals. So, it was with a heavy heart that we found it was no longer on the menu! But that could be considered a blessing because it precipitated this culinary experiment! #BurritoLove
Note: Make the **Mexican Seasoning First for ease of Creating!
Ingredients:
2 Pounds Boneless/Skinless Chicken Breasts
3-4 Cups of Chicken Stock (I prefer the box so I always have enough)
1 – 2 Tbsp. **Mexican Seasoning (Find the Recipe Here)
1 Cup Uncooked Basmati Rice (Just my personal preference, but you can use any type of rice you want – 1 Cup will make 3 Cups Cooked Rice)
2 Cans Black Beans – Rinsed & Drained
2 Cups Pico De Gallo (Find the Recipe Here)
1 Cup Cilantro (Fresh & Chopped as small as you like)
14-16 Burrito Size Tortillas (depends on how full you fill them)
Olive Oil or Avocado Oil (I like to use the spray to coat the frying pan)
Sour Cream
Shredded Cheese – if desired
Creamy Jalapeno Sauce – if desired (Find the Recipe Here)
More Pico De Gallo for topping if desired!
Ready to make our Grilled Stuffed Chicken Burrito?
Slice the Chicken Breasts into thin strips. Brown the strips in a skillet with Olive or Avocado Oil. Season with ½ tbsp Mexican seasoning. You can add more seasoning if you like more Spiciness! Once browned, transfer the chicken to your crockpot. Deglaze your skillet with some Stock to get all that yummy goodness! And add that to your crockpot. Add enough chicken stock to cover the chicken. Let simmer on high for @ 2 hours or low for 4-6 hours. I let it simmer until the meat is absolutely falling apart! Oh, the aroma! Teases the nostrils & makes my mouth water!
While the chicken is simmering, you can make the Pico De Gallo & the Creamy Jalapeno Sauce! I usually start the chicken in the morning then go about my day. By the time it’s ready, the house smells Wonderful!
Once the chicken is to the desired tenderness, set the chicken aside & SAVE the broth.
Creating a Delicious Grilled Stuffed Chicken Burrito
Rinse the Basmati Rice (per directions on package). Go ahead & cook the Basmati Rice just as the directions instruct EXCEPT instead of Water, use your Broth from the crockpot. The rice will soak up all those magnificent spices! You won’t need all of the broth for the rice, But SAVE the extra broth! Once the rice is done, add (some or all of) the cilantro & the remaining Mexican seasoning to your rice. (This is wonderful to eat all by itself, but for the sake of our Burritos, we will be adding the rice to our mixing bowl)
Now you need a Huge mixing bowl! Shred that chicken in your huge bowl! It should be so tender; a fork will be all you need to make it fall apart.
Almost Done!
Rinse the black beans Before you add them to your bowl. (Most people may know to rinse beans. But I was informed that was not so!) Add the Pico de Gallo and Rice. And that Broth you saved? Add that into the mixing bowl too! You should be salivating by now! Your mixture should still be hot, so don’t burn yourself!
It’s time to build your Burrito! Heat up your skillet – Medium heat is best. I like to soften the tortilla a bit before I build it! 15 – 20 Seconds in the microwave should do the trick! Or just flip it a couple of times in your skillet. Put 3-4 Heaping Spoons full of your meat mixture in the middle of your tortilla – in a rectangular shape. ***Tuck the short ends in first then tuck the sides. Place the seam side down in your skillet. It will only take @ 2 – 3 minutes for each side to “Grill”. (You can also do this in a panini press if you have one! They work wonderfully!)
***We’ve also been known to add some Cheese to the innards of our burrito! Everything is better with cheese, right? Another bit of spicy awesomeness is Creamy Jalapeno Sauce! If you like it spicy, put some inside Your burrito! YUM!
Time to Eat!
As the burritos are completed, I put them in the oven on warm. This way they are still hot when I finish the entire batch.
Sometimes I save some meat mixture for later, rather than make all of the burritos at once. Or, if you like to have ready-to-eat dinners, make all the burritos & refrigerate or freeze. It’s easy to warm them up later when they’ve been wrapped in foil!
Refrigerated burritos should be warmed in an oven for BEST consistency. I use a wire rack on a cookie sheet, but regardless, these burritos warm up very well!
Leave them in the foil wrappers at 350 degrees for @ 30 minutes then unwrap for the last 5-10 minutes for a crispier burrito if desired.
When it’s time to eat, I tend to dress up my burritos! A little sour cream & Pico De Gallo on top. If you put aside some Cilantro, a sprig or two make a very pretty appetizing sight!
Some Tasty Additions….
Another great accompaniment is Guacamole! (You can find the Recipe Here)
Another wonderful side dish is our Pastry Stuffed Jalapeno Peppers. (That Recipe is Right Here)
We love to pair a Pinot Noir or even a Sparkling Wine with our Grilled Stuffed Chicken Burritos! It’s also pretty wonderful when the bottle is Free… (Details Here)
If & when you have any leftover tortillas, Elephant Ears are a Great Dessert!
For those of you from the Great Northwest, you may have eaten an Elephant Ear at the local fair! These are definitely NOT the same thing. But in a pinch, they do satisfy that craving! (The Simple Recipe is right here.)
I have always enjoyed cooking (and eating GOOD food)! Likewise, so do my family members! I have never been one to follow a recipe or measure anything. But I have been told that I am to “start writing down” all of my recipes! Therefore, I am now sharing them with all of you!
Hopefully, you have been able to create & enjoy this meal for yourself! I encourage you to mix it up! Or, change it around to Your tastes! That is what makes cooking FUN! #BurritoLove
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Happy Cooking (AND EATING)!
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