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Grilled Chicken Burritos with Fresh Salsa

Grilled chicken burritos
Grilled chicken burritos

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.

Fixings for burritos
Fixings for burritos

Grilled Chicken Burritos

Serves 4

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

Cilantro, chopped

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.