Twice Grilled BBQ Burritos

This recipe started out as a way to use up some leftover chicken fajita meat.  I decided to wrap it in a tortilla, baste it with barbecue sauce, and throw it back on the grill.  The result was better than the original fajitas, and an instant classic was born.  Since then, I have made this dish many times for many people, and only one person has not liked it (you know who you are, Mom).

During the summer, this can be prepared on the grill outside, but with nearly six inches of snow on the ground, the George Foreman grill just sounded a lot warmer.  The chicken in this recipe can be cooked the day before and refrigerated.  Just make sure to heat it back up prior to assembling the burritos.  As far as the barbecue sauce goes, use what you like.  I usually use Sweet Baby Ray's with a little chipotle added.


Twice Grilled BBQ Burritos

2 lbs boneless skinless chicken breast
3 oz lime juice
1/4 cup + 2 Tbsp vegetable oil
1 tsp cumin
1/2 tsp oregano
1 tsp hot sauce
1/2 tsp salt
2 green bell peppers, seeded and sliced into 1/4" strips
1 large onion, peeled and sliced
6 large tortillas
1-1/2 cups cheddar cheese
2 cups barbecue sauce

Place chicken in glass dish or plastic bag.  In small bowl, stir together lime juice, 1/4 cup vegetable oil, cumin, oregano, hot sauce, and salt.  Pour over chicken and marinade in refrigerator at least two hours (overnight is great).  Grill chicken over medium heat until temperature reads 170 degrees on thermometer.  Remove from grill and let cool until able to handle.

In large skillet over medium high heat, saute onion and bell pepper in remaining 2 Tbsp oil.  Slice chicken and add to onion mixture.

To assemble, divide chicken mixture evenly between tortillas.  Top each tortilla with 1/4 cup cheese.  Fold ends in, then roll up.

Grill burritos over medium heat, basting with barbecue sauce, about 10 minutes, or until heated through.  Be careful not to burn sauce.  Serve with sour cream, if desired.