Description
Grilled Chicken Burrito with Melted Cheese & Pico de Gallo
Ingredients:
2 chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp ground cumin
Salt & pepper
1 cup shredded cheddar
1/2 cup heavy cream
1 tbsp butter
2 tomatoes
1/4 cup red onion
1 tbsp cilantro
1/2 tsp lime juice
2 flour tortillas
1/2 cup mozzarella
Instructions:
Rub chicken with spices and grill until cooked through.
Make a creamy cheese sauce by melting butter, adding cream, and stirring in cheddar.
Combine diced tomatoes, onion, cilantro, and lime juice to make pico de gallo.
Assemble burritos with cheese sauce, chicken, mozzarella, and roll.
Grill until golden and serve with a drizzle of cheese and pico.
Indulge in this cheesy, spicy delight
—it’s a flavor explosion!
#TortillaLove
Step-by-Step Guide
1. Season & Grill Chicken: Pound chicken breasts to an even thickness. Combine chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Rub mixture onto chicken with olive oil. Grill over medium-high heat for 6-8 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
2. Prepare Creamy Cheese Sauce: In a small saucepan over low heat, melt the butter. Add the heavy cream and warm gently, stirring. Gradually add the shredded cheddar, stirring constantly until the sauce is smooth and fully melted. Remove from heat.
3. Make Pico de Gallo: Finely dice the tomatoes and red onion. Chop the cilantro. Combine in a bowl with lime juice and a pinch of salt. Stir gently and set aside to let flavors meld.
4. Assemble & Roll: Warm tortillas slightly to make them pliable. Spread a generous layer of the warm cheese sauce down the center of each tortilla. Top with sliced grilled chicken, a sprinkle of mozzarella, and a spoonful of pico de gallo.
5. Fold & Grill: Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Place the burritos seam-side down on a hot grill pan or skillet over medium heat. Cook for 2-3 minutes per side until the tortilla is golden brown and crispy and the cheese inside is fully melted.
Serving Suggestions
Serve the burrito immediately, cut in half to show the filling. Drizzle with extra cheese sauce and top with additional fresh pico de gallo. For a complete meal, pair with Mexican rice, black beans, a dollop of sour cream, and a wedge of lime. A light, crisp salad or tortilla chips with guacamole also make excellent sides.
How-to Summary
Grill spiced chicken, create a simple creamy cheddar sauce, and mix a fresh tomato pico de gallo. Assemble by layering sauce, chicken, mozzarella, and pico in a tortilla. Roll tightly and grill until the exterior is crispy and the interior is deliciously melted.
Frequently Asked Questions
Can I use pre-cooked or rotisserie chicken? Absolutely. Shred about 2 cups of cooked chicken, toss it with the spice blend (or a bit of the cheese sauce), and warm it before assembling. This is a great time-saver.
How can I make the burrito less messy to eat? Ensure your tortilla is large and pliable. Don’t overfill it. The key is a tight roll, and grilling it seam-side down first helps seal it. Wrapping it in parchment paper or foil can also contain drips.
What’s a good substitute for heavy cream in the sauce? Whole milk or half-and-half can work, but the sauce will be less rich and thicken more slowly. For a lighter version, consider a roux (butter and flour) with milk as the base.
Can I prepare components ahead of time? Yes. The chicken can be grilled and sliced, and the pico de gallo can be made up to a day in advance. The cheese sauce is best made fresh, but can be gently reheated with a splash of cream.
How do I prevent a soggy burrito? Let the grilled chicken and pico de gallo drain any excess liquid before assembling. Also, avoid over-saucing; use the cheese sauce as a glue, not a soup.
Common Mistakes to Avoid
- Using cold tortillas straight from the package, which will crack when folded. Always warm them first.
- Overfilling the burrito, making it impossible to roll tightly and causing it to burst open during grilling.
- Adding the pico de gallo while it’s too watery, which will steam the tortilla from the inside. Drain it well.
- Not letting the grilled chicken rest before slicing, which causes the juices to run out and make the filling wet.
- Grilling the burrito on too high heat, which burns the tortilla before the interior cheese melts.
Conclusion
This Grilled Chicken Burrito masterfully combines smoky, spiced protein with rich, creamy cheese and the bright freshness of homemade pico de gallo. By following the detailed steps and tips, you can avoid common pitfalls and create a restaurant-quality, flavor-packed meal at home. The process is straightforward, and the result—a crispy, golden tortilla wrapped around a molten, savory filling—is utterly rewarding. It’s the perfect centerpiece for a festive and satisfying dinner.