Ingredients for Taco Bell Grilled Chicken Burritos
- 2 cups water (for rice)
- Soy Sauce
- Salt
- Brown Sugar
- Onion Powder
- Liquid Smoke Flavoring
- Black Pepper
- Chili Powder
- Boneless Chicken Breasts
- Cooked Rice
- 1 cup enchilada sauce
- Flour Tortillas
- Cheddar Cheese
- Monterey Jack Cheese
- Green Onion
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How to Make Taco Bell Grilled Chicken Burritos
- In a small bowl, whisk together 1/4 cup lime juice, 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp smoked paprika, salt, and pepper.
- Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or preferably overnight.
- Preheat grill or grill pan to medium-high heat. Grill chicken for 5-6 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Remove chicken from grill and let rest for 5 minutes before slicing into bite-sized chunks.
- In a medium saucepan, combine 1 cup of rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed.
- Stir in 1 cup enchilada sauce into the cooked rice and gently heat through.
- Warm tortillas: either steam them for 30 seconds, microwave for 15 seconds, or wrap in a damp paper towel and microwave for 20 seconds.
- Lay out a tortilla. Spread 1/4 of the chicken down the center.
- Top with 1/4 of the rice and cheese mixture.
- Sprinkle with sliced green onions to taste.
- Fold the sides of the tortilla inward, then fold the bottom up and over the filling, and roll tightly.
- Repeat with remaining tortillas and fillings.
- Optionally, microwave burritos for 20-30 seconds to melt the cheese further.
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
12g
Fat
36g
Carbs
19g
