To save some time with this recipe, grill up some chicken in advance, or substitute with some rotisserie chicken meat pulled off the bone. Depending on how thick you roll your burritos, this recipe could cover 6 – 8 servings.
3 large garden tomatoes, diced (about 4 cups)
3 Roma or plum tomatoes, diced (about 2 cups)
1 medium red onion, diced (about ¾ cup)
1 orange, red or green bell pepper, cored, seeded and diced (about 1¼ cup)
1 bunch fresh cilantro, chopped (about ¾ cup, packed)
1 teaspoon lemon juice, or more to taste
Cooking oil, as needed for the grill and the baking dish
4 large or 6 medium boneless, skinless chicken breast halves, (about 6 pounds)
Salt and ground black pepper
2 cups cooked black beans, well drained
8 ounces any combo of Cabot Sharp Cheddar, Cabot Monterey Jack or Cabot Mozzarella Shredded cheeses, grated (about 2 cups)
About 8 corn or flour tortillas, 10-inch diameter
3 cups shredded iceberg or romaine lettuce
1 large avocado, peeled, pitted and sliced
2 kiwis, peeled and thinly sliced
Cabot Sour Cream, for serving
PREP TIME NOTES: Both the salsa and the grilled chicken can be made ahead to save some time.
COMBINE in a large bowl, garden tomatoes, plum tomatoes, red onion, bell pepper, cilantro and lemon juice. Cover and refrigerate until ready to serve.
PREHEAT grill to medium-high, and brush the cooking grate with oil. Season chicken breast halves with salt and pepper to taste on both sides. Grill for about 8 – 10 minutes on each side, until a meat thermometer reaches an internal temperature of 165°F. Remove the chicken to a plate to rest for 10 minutes before slicing into strips about ½-inch wide.
PREHEAT oven to 350ºF. Lightly oil a 9×13-inch baking dish. Arrange chicken strips to cover the bottom of the baking dish. Spoon the black beans evenly on top of the chicken strips, followed by the cheese, sprinkled evenly over all.
BAKE for 15 to 20 minutes or until warmed through and cheese is melted.
PLACE a tortilla on each plate, and spoon some of mixture from baking dish in the center of the tortilla. Roll the bottom of the tortilla up and over the mixture, tucking in the sides of the tortilla as you roll up. Top each tortilla with lettuce and reserved salsa, garnishing with avocado and kiwi, and offer sour cream alongside.
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