Cinco de Mayo Barbecue Burrito

A quick fix burrito, made even better with yesterdays leftover grilled chicken. And, what a great way to kick off grilling season! Although my grilled chicken burrito recipe is not traditional for Cinco de Mayo - you will still get rave reviews. I have.

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Chicken Barbecue Burrito

Barbecue Burrito

Makes 6 serving

From Grilling with Chef George Hirsch cookbook

2 pounds boneless and skinless chicken thighs

1/4 cup Barbecue Chicken Burrito Rub

2 Tablespoons olive oil

2 cups your favorite barbecue sauce

Twelve 10-inch flour tortillas

Season chicken with rub and refrigerate for 1 hour.

Pre heat grill to high.

Brush chicken with olive oil, place on grill and sear for 2 minutes on each side. Move the chicken to a cooler side of the grill and continue cooking for 4 to 5 minutes longer. Remove the chicken from the grill and allow to cool for five minutes. Shred the meat, combine it with barbecue sauce in a small saucepan and simmer for 20 to 30 minutes on the grill or side burner.

To serve, place 3-4 Tablespoons of the chicken mixture in the center of each flour tortilla. Fold each side toward the center and roll up from the bottom. Place the burritos on a medium-hot grill and heat on both sides for a total of 1 to 2 minutes.

Chicken Burrito Rub

Makes 1/3 cup

1 Tablespoon each sweet paprika, oregano, black pepper, garlic powder, ground cumin, lemon zest

Combine all ingredients in a small bowl and mix well. Store in a tightly covered jar.

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