Grilled BBQ Chicken Burritos

Ingredients:

8 whole wheat tortillas

1 boneless, skinless chicken breasts

1 can black beans, drained and rinsed

1 green bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1 large onion, quartered and thinly sliced

2 Tbs vegetable oil

salt and pepper

1 cup BBQ Sauce

2 Tbs Chili powder

1 Tbs Cumin

1 Tbs ground Coriander

1/2 tsp Chipotle powder (optional)

Canola Oil Spray

8oz shredded Sharp Cheddar cheese

1/2 cup sour cream

1/4 cup chopped cilantro

Directions:

Measure out 1 cup of BBQ sauce, into small bowl. Stir in chili powder, coriander, cumin and chipotle powder. Set aside.

Add 1 Tbs vegetable oil to a large skillet and pre-heat over medium heat. Slice the chicken into thing strips. Add chicken to the pan, season with salt and pepper, and cook through. While chicken is cooking, slice peppers and onions. When chicken is cooked through, remove it from the pan. Add 1 Tbs oil to the pan and then add the peppers and onions. Saute until tender, about 5-7 minutes. While the peppers and onions are cooking, drain and rinse black beans. Once the peppers and onions are tender and slightly brown, add the chicken, black beans and BBQ sauce to the pan. Reduce the heat to simmer, and allow to heat through.

Pre-heat the grill over medium heat.

Lay the first tortilla out on a sheet pan. Sprinkle 1oz of cheese in a line down the center of the tortilla. Place about 1/3 cup of the BBQ chicken mix along the middle of the tortilla. Roll up tightly and place seam side down on the sheet pan. Repeat for the remaining tortillas. Do not overfill them - it will be difficult to grill them if they are too full.

To grill the burritos, hold one in your hand, seam side up, spray it with the canola oil spray. Place it seam side down on the grill. Repeat for all the burritos. Once they're all on the grill, spray the tops of them with canola oil spray (don't worry, it won't flare up too much). Grill them for about 3 minutes. Once they have good grill marks and are starting to crisp, using tongs, roll them over to the other side. Grill for about another 3 minutes. Remove them from the grill.

Serve 2 per person. Top with a dollop of sour cream and chopped cilantro.

Serves 4

To see what I spent on this recipe and read the story behind it, visit my other blog here.