Grilled Vegetable Chicken Burrito

Seasoned black beans or pinto beans can substitute for the chicken. Summer squash can be substituted for zucchini. Vegetables can be roasted instead of grilled.

Photography By | September 21, 2018

Ingredients

SERVINGS: 8 Serving(s)
VEGETABLES:
  • 3 or 4 small zucchini (about 7 inches)
  • 4 or 5 red or yellow bell peppers
  • Vegetable or olive oil
Chicken and cheese:
  • 3½ to 4 cups cooked chicken
  • 2 tablespoons fresh lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • ⅛ teaspoon ground red pepper
  • 8 ounces sharp cheddar cheese, cheese of choice
  • 8 large tortillas
Optional toppings:
  • Green or red salsa
  • Pico de gallo
  • Sour cream
  • Cilantro

Preparation

• Cut zucchini longways in thirds. Seed peppers and cut them in large chunks. Brush or toss to coat with oil. Place vegetable pieces on a hot grill and cook until dark brown and soft. When cooked, slice the zucchini slices in 3 long strips. Pepper pieces should be 1 by 3 inches or so—you can tear them as you need to.

• In a wide bowl or pie pan, combine chicken with seasonings. Grate cheese.

• In a medium nonstick frying pan over medium-high heat, warm the tortilla for 30 seconds. If you have a gas stove, you can do this directly on the flame.

• Spray a 9- by 13-inch pan with cooking spray.

• Place ⅓ to ½ cup chicken mixture on across the center of the tortilla and top with about ¼ cup of cheese. Add 3 strips of zucchini and several pieces of pepper. Fold in the sides of the tortilla and roll it to enclose the filling. Repeat with remaining tortillas.

• If you like, cover the tortillas with 2 cups red or green salsa. Bake at 350° for about 30 minutes, or until heated through. You may also bake them on a covered grill. The pan may blacken but it will wash up fine. Serve with pico de gallo, sour cream, cilantro, etc.

Ingredients

SERVINGS: 8 Serving(s)
VEGETABLES:
  • 3 or 4 small zucchini (about 7 inches)
  • 4 or 5 red or yellow bell peppers
  • Vegetable or olive oil
Chicken and cheese:
  • 3½ to 4 cups cooked chicken
  • 2 tablespoons fresh lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • ⅛ teaspoon ground red pepper
  • 8 ounces sharp cheddar cheese, cheese of choice
  • 8 large tortillas
Optional toppings:
  • Green or red salsa
  • Pico de gallo
  • Sour cream
  • Cilantro
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