It’s Fire Day Friday on Memorial Day Weekend so I hope everybody is breaking out their grills!
Want to do something easy but different on your grill? Try taking your favorite burrito recipe and finish it on the grill. It’s way better than Taco Bell’s grilled stuffed burritos, I can promise you that. It’s also flexible because you can put whatever you want in yours.
The one I made last night was simply some grilled fajita chicken, rice, onions, cheese, and smashed kidney beans. Here’s the easy fajita chicken recipe if you want to try it. I only used two of the breasts for a total of 5 burritos.
Grilled Fajita Chicken
4 ea chicken breasts, boneless, skin on
1 cup beer
1 cup Herdez Salsa Casera (you can substitute Rotel)
1/4 cup lime juice
1/4 cup vegetable oil
2 cloves garlic, minced
1/4 tsp black pepper
1/4 tsp cumin
Mix all of the ingredients (except chicken) for your marinade.
Marinate the chicken in a gallon zip bag for 4 – 6 hours.
Like I said, use whatever fillings you want for your burrito. But for me, I do like to mix all of my ingredients up together and then put them in my burrito. You can build it in layers if you like, but I don’t like when I bite into one part of a burrito and get just beans and then bite another part and get just cheese. That’s just a personal preference.
What? You’re flour tortillas don’t come with dotted lines on them? 🙂
Make sure that your grill grate is very clean, you don’t want icky black stuff on your burritos. You could also just do this on a flat top griddle or a hot cast iron pan.
Place the burrito seam side down on the hot griddle. Give it a slight press with a spatula to flatten it just a touch. If you just cooked the chicken at 350f, your griddle plate should be just the right temperature.
Cook for 2 minutes, just until the burrito gets crispy like this.
Flip and cook another two minutes on the other side.