Рецепт Grilled Chicken, Avocado, Rice & Cheddar Burrito
Grilled Chicken, Avocado, Rice & Cheddar Burrito
June 23, 2015 by Angela LeMoine 1 Comment
One of my favorite cuisines to cook is Mexican! I don’t mean the greasy, overly cheesy… I’m talking bright fresh flavors like in this Grilled Chicken, Avocado, Rice & Cheddar Burrito. Perfectly seasoned grilled chicken breast with just a little bit of spice and a good char off the grill. It pairs perfectly with the creamy avocado, sharp cheddar and some brown rice in there as well. Pressed just before serving and wow, what a delicious meal!
The seasoning I used on the chicken is a favorite of mine and the same I used for my Southwest Chicken Salad with Cilantro Lime Dressing. A combination of cumin, garlic powder, chili powder, oregano, salt and pepper is rubbed all over the chicken and then grilled. Its so incredibly flavorful!
To go along with the chicken, I sliced ripe avocados and tossed the slices with fresh lime juice, salt and pepper. Its all about seasoning all the elements. I just love rice in burritos so I added that in there as well. Plenty of freshly shredded cheddar and a little fresh cilantro.
So these are stuffed beautifully but just to add a little something more, I threw these on a panini press to get those gorgeous grill marks and I love the little bit of crispiness it adds. I served just a few wedges of lime and salsa along with the burritos. These are great burritos!!
Grilled Chicken, Avocado, Rice & Cheddar Burrito Author: Angela LeMoine Ingredients
2 large chicken breasts 2 tsp chili powder 1 tsp salt 1 tsp garlic powder 1 tsp oregano ½ tsp cumin 2 Tbsp olive oil 1 avocado, sliced, tossed with lime juice, salt & pepper brown rice, cooked and rinsed to remove the sticky starch freshly shredded cheddar cilantro lime wedges, for serving salsa extra large tortillas Instructions
In a small bowl mix together the chili powder, salt, garlic powder, oregano, cumin and olive oil. Slather the rub all over the chicken breasts. Let it sit on there for about 30 minutes in the fridge. Grill the chicken for about 5 minutes per side, depending on the thickness of the chicken. When the juices run clear, the chicken should be cooked through. Allow to rest a few minutes before slicing. On the tortilla, layer some cheddar, brown rice, sliced grilled chicken, avocado slices and fresh cilantro. To assemble, fold over the side closest to you, then fold the sides in a little bit and from there go ahead and just roll the whole thing until closed. Placed onto a panini press and cook just until you've got those great grill marks and the cheese is melted. Serve with lime wedges and salsa. I also shoved in some extra cilantro after cutting the burrito because I am one of those that LOVES cilantro! 3.3.3077
You may also like:
- Southwest Chicken Salad with Cilantro Lime Dressing
- Mexican Corn Salad
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