Description
Grilled Chicken and Corn Burrito
Ingredients:
2 large flour tortillas, 1 ½ cups cooked shredded chicken, ½ cup corn kernels (fresh or canned), ½ cup shredded cheddar cheese, ¼ cup barbecue sauce, 2 tablespoons chopped fresh cilantro, 1 small onion (diced, optional), 1 tablespoon olive oil, salt and pepper to taste.
Instructions:
1. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, corn, shredded cheddar cheese, barbecue sauce, diced onion (if using), salt, and pepper. Mix well until the ingredients are evenly coated.
2. Assemble the Burritos: Lay the tortillas flat and evenly divide the chicken mixture onto the center of each tortilla. Sprinkle fresh cilantro on top. Fold in the sides and roll tightly into a burrito shape.
3. Grill the Burritos: Heat olive oil in a large skillet or grill pan over medium heat. Place the burritos seam-side down and cook for 2-3 minutes on each side until golden brown and crisp.
4. Serve: Slice the burritos in half, garnish with extra cilantro if desired, and serve warm. These are perfect with sour cream, salsa, or guacamole on the side!
This Grilled Chicken and Corn Burrito is a flavorful and satisfying meal, packed with smoky barbecue chicken and cheesy goodness. Great for a quick dinner or lunch! #ChickenBurrito #GrilledWraps
Step-by-Step Guide
Follow these detailed instructions for a perfect burrito every time. First, ensure your cooked chicken is finely shredded for the best texture. If using canned corn, drain and rinse it thoroughly. In your mixing bowl, combine the chicken, corn, cheese, barbecue sauce, and onion. The key is to mix until the barbecue sauce coats everything evenly, acting as the binding agent. When assembling, don’t overfill the tortilla; keep the filling in a horizontal line just below the center. Fold the sides inward firmly, then roll from the bottom up, tucking the filling tightly as you go. For grilling, preheat your pan properly. The burrito should sizzle gently when placed seam-side down. This initial seal is crucial to prevent it from opening. Cook until each side is deeply golden and crisp.
Serving Suggestions
While delicious on their own, these burritos are elevated with the right sides. Serve them sliced in half on a plate with a dollop of cool sour cream, a spoonful of chunky salsa, and creamy guacamole. For a heartier meal, pair with a simple side of Mexican rice, black beans, or a crisp green salad with a lime vinaigrette. They also make excellent packed lunches; wrap them in foil while warm to keep them crisp for hours.
How-to Summary
Quickly mix shredded chicken, corn, cheese, and BBQ sauce. Spoon the filling onto tortillas, fold sides in, and roll tightly. Grill in a hot pan for 2-3 minutes per side until golden and crisp. Slice and serve with your favorite dips.
Frequently Asked Questions
Can I use a different sauce instead of barbecue? Absolutely. Chipotle mayo, ranch dressing, or a green salsa verde are excellent substitutes that will change the flavor profile deliciously.
How can I make this burrito spicier? Add a diced jalapeño to the filling mix, use a spicy barbecue sauce, or incorporate a teaspoon of chili powder or cayenne pepper into the chicken mixture.
What’s the best way to reheat leftovers? Reheat in an oven or toaster oven at 375°F for about 10 minutes to restore crispness. Avoid the microwave, as it will make the tortilla soggy.
Can I prepare these burritos ahead of time? Yes. You can assemble them, wrap tightly in plastic wrap, and refrigerate for up to 24 hours before grilling. Let them sit at room temperature for 15 minutes before cooking.
Is there a way to make this recipe vegetarian? Easily. Substitute the chicken with black beans, pinto beans, or a plant-based chicken alternative. Ensure your barbecue sauce is vegetarian-friendly.
Common Mistakes to Avoid
Avoid overfilling the tortilla, which makes rolling difficult and causes the burrito to burst open during grilling. Do not skip heating the tortilla before filling; a quick 10-second warm-up in a dry pan makes them more pliable. Ensure your pan is properly preheated before adding the burrito; a cold pan will lead to steaming instead of crisping. Finally, resist the urge to constantly flip the burrito. Let it cook undisturbed to develop a proper, sealed crust.
Conclusion
This Grilled Chicken and Corn Burrito is a testament to how simple ingredients can create a spectacular meal. The combination of smoky barbecue, sweet corn, and melted cheese, all encased in a crispy tortilla, is endlessly satisfying. It’s a versatile recipe that welcomes customization, making it a reliable go-to for busy weeknights or casual entertaining. Master the folding and grilling technique, and you’ll have a crowd-pleasing dish ready in minutes.