Description
Our delicious Cilantro Lime Chicken Burritos are easy to make, freeze, and reheat for lunch or dinner!
Ingredients
Scale
Cilantro Lime Chicken + Marinade:
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lime juice
- 1/2 teaspoon kosher salt
- 6 boneless, skinless chicken thighs
Cilantro Lime Yogurt Sauce:
- 3/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro, chopped
- 2–3 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- zest of 1 lime
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Cilantro Lime Rice:
- 3 cups white, long grain rice, cooked
- 1/2 cup fresh cilantro, chopped
- zest of 1 lime
- 4 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
Other Burrito Ingredients:
- 1.5 cups monterey jack cheese, shredded
- 1.5 cups fresh cilantro, chopped & loosely packed
- 1 can black beans, drained & rinsed
- 1 can of corn, drained
- 1/4 red onion, halved & sliced
- 6 burrito tortillas
- aluminum foil
- optional garnish: lime wedges
Instructions
- Marinate Chicken: Put a 1/2 cup chopped cilantro, 1/4 cup olive oil, 1/4 cup lime juice, and 1/2 teaspoon salt in a large bowl or storage bag. Mix and then add the chicken; toss to coat. Let it marinate for about 15-30 minutes.
- Make Sauce: Put all of the Cilantro Lime Yogurt Sauce ingredients in a small food processor or blender. Blend until it reaches a smooth consistency. Set aside.
- Make Rice: Put the cooked rice in a large bowl with 1/2 cup chopped cilantro, zest of 1 lime, 4 tablespoons lime juice, and 1/2 teaspoon salt. Give it good mix and set aside.
- Grill Chicken: Preheat the grill to a medium-high heat and make sure the grill grates are clean. Spray the hot grates with non-stick cooking spray. Remove the chicken thighs from the marinade, allowing excess liquid to drip off, and cook over direct heat for about 3-4 minutes per side. Drop the heat a bit and cook until the internal temperature at the thickest part of the meat reaches 162 degrees F (use a meat thermometer). Remove and let rest for 5-10 minutes (the temp will reach 165 degrees F while resting). Cut the cooked chicken into bite-sized pieces.
- Build Burritos: Place one burrito tortilla on a plate. Down the middle of the tortilla add 1/2 cup cilantro lime rice, 1/2 cup chicken, 1/4 cup corn, 1/4 cup black beans, 1/4 cup shredded cheese, 1/4 cup chopped cilantro, and a few slices of red onion. Gently fold one side of the tortilla over the fillings and wrap the burrito away from you.
- Foil: If storing the burritos for later, wrap each one in a piece of aluminum foil.
- Serve: When ready to eat, enjoy burritos with the Cilantro Lime Yogurt Sauce for dipping and lime wedges for a fresh squeeze of lime juice!
Notes
- Greek Yogurt: option to swap out for sour cream or a plain dairy-free yogurt to make it dairy-free.
- Dairy-Free: use a dairy-free alternative cheese (or omit) and dairy-free yogurt or sour cream in the sauce.
- Gluten-Free: simply use gluten-free tortillas.
- Storage: wrapped burritos can be kept in the fridge for 2-3 days or in the freezer for up to 3 months.
- Reheat: when ready to eat, remove the aluminum foil, wrap the burrito in a damp paper towel and reheat in the microwave for 2-3 minutes or until heated through. OR place the frozen, foil-wrapped burrito in a preheated oven at 350 degrees F for 1 hour.
Nutrition
- Serving Size: 1 burrito
- Calories: 807
- Sugar: 4.6 g
- Sodium: 962.5 mg
- Fat: 29.1 g
- Carbohydrates: 81.7 g
- Fiber: 9.5 g
- Protein: 54.2 g
- Cholesterol: 177.9 mg