These chicken burritos are best when you can still get heirloom or other tomatoes from your backyard or farmer’s market, because they just taste so fresh. I like to grill chicken for burritos, but will pan cook them in colder months. When I want salsa and guacamole, I just make salsa and add an avocado, because it takes less time. You can use refried beans or whole beans, whichever you prefer. I used red cabbage but you can substitute any cabbage or lettuce. I used rice, but you can also use corn or omit. Also note that I slice raw onion on thinnest cut on a mandolin and squeeze to remove excess water which takes the bitter edge out, but adds great flavor.
Grilled Chicken Burritos
1 pound boneless, skinless chicken breast
Package of burrito or tortillas, whole wheat
Red cabbage, shredded
Rice, brown or white, 1/2 cup raw or corn
Refried red or black beans with a couple ounces cheddar cheese melted in
1 pound tomatoes, chopped
1 small red onion, sliced on thinnest mandolin blade, squeeze out extra water and chop
1/2- 1 juice of lime, to taste
Salt and pepper
1 ripe avocado, cut into small chunks
Mix all ingredients
Grill chicken until done. Heat burrito on a gas stove or in oven. Assemble all ingredients and let people make their own burrito.