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Grilled Chicken Burritos with Tomatillo Salsa
From the Art Institute of Pittsburgh, Pittsburgh, PA

Serves 4

1 pound chicken breast tenderloins
1 tsp shallots, minced
1 TBLS lime juice
1 clove garlic, minced
1/4 cup cilantro, chopped
1/2 tsp black pepper

1/2 cup tomatillos, diced
1/4 cup tomatoes, diced
1/4 cup red onion, diced
1 jalapeno pepper, seeded and chopped
1 TBLS lime juice
1 clove garlic, minced
1/4 cup cilantro, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt

6 flour tortillas (small size)
1 carton prepared guacamole

Prepare gas or charcoal grill, or preheat broiler.

In shallow dish, combine chicken, shallots, lime juice, garlic, cilantro and black pepper; toss gently. Allow chicken to marinate in refrigerator for 2 hours, or overnight.

Make salsa by combining in medium bowl tomatillos, tomatoes, red onion, jalapeno, lime juice, garlic, cilantro, oregano, cumin and salt. Store, covered, in refrigerator.

Place chicken on grill or under broiler and cook, about 5 minutes per side, or until done throughout. Remove from heat and cool slightly. Slice chicken on bias into strips. While chicken is grilling, warm tortillas by placing one at a time in medium or large frypan over medium-low heat.

To serve, spread each tortilla with guacamole, then top with several strips or pieces of chicken and a tablespoon of salsa. Roll into a cone shape and serve immediately.

Nutrition Information, Per Serving:
390 calories; 17 g fat; 3.5 g saturated fat; 35 g carbohydrate

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