Yield: 4 servings
Ingredients
- 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)
- 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
Directions
- 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!