Celebrating Chef George's 24th Anniversary on PBS
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.
Chicken 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.