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chicken burrito

Grilled Chicken Burritos with Tomatillo Salsa

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Servings

4 Servings

Ingredients

  • 4 chicken breast halves boneless and skinless
  • 1 teaspoon shallots minced
  • 1 tablespoon lime juice
  • 1 clove garlic minced
  • 1/4 cup cilantro chopped
  • 1/2 teaspoon black pepper
  • 1/2 cup tomatillos diced
  • 1/4 cup tomatoes diced
  • 1/4 cup red onion diced
  • 1 jalapeno pepper seeded and chopped
  • 1 tablespoon lime juice
  • 1 clove garlic minced
  • 1/4 cup cilantro chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 6 flour tortillas small size
  • 1 carton prepared guacamole

Instructions

  • Prepare gas or charcoal grill, or preheat broiler.
  • In shallow dish, combine chicken, shallots, lime juice, garlic, cilantro and black pepper; toss gently.  Allow chicken to marinate in refrigerator for 2 hours, or overnight.
  • Make salsa by combining in medium bowl tomatillos, tomatoes, red onion, jalapeno, lime juice, garlic, cilantro, oregano, cumin and salt.  Store, covered, in refrigerator.
  • Place chicken on grill or under broiler and cook, about 5 minutes per side, or until done throughout.  Remove from heat and cool slightly.  Slice chicken on bias into strips.  While chicken is grilling, warm tortillas by placing 1 at a time in medium or large frying pan over medium-low heat.
  • To serve, spread each tortilla with guacamole, then top with several strips or pieces of chicken and a tablespoon of salsa.  Roll into a cone shape and serve immediately.
  • Source: Chicken Council