One of my favorite cuisines to cook is Mexican! I don’t mean the greasy, overly cheesy… I’m talking bright fresh flavors like in this Grilled Chicken, Avocado, Rice & Cheddar Burrito. Perfectly seasoned grilled chicken breast with just a little bit of spice and a good char off the grill. It pairs perfectly with the creamy avocado, sharp cheddar and some brown rice in there as well. Pressed just before serving and wow, what a delicious meal!
For more great recipes like this one, visit LeMoine Family Kitchen.
- 2 large chicken breasts
- 2 Teaspoons chili powder
- 1 Teaspoon salt
- 1 Teaspoon garlic powder
- 1 Teaspoon oregano
- 1/2 Teaspoon cumin
- 2 Tablespoons olive oil
- 1 avocado, sliced, tossed with lime juice, salt & pepper
- 2 Cups brown rice, cooked and rinsed to remove the sticky starch
- Freshly shredded cheddar, to taste
- cilantro, chopped, to taste
- 4 lime wedges, for serving
- salsa, to taste
- 4 extra large tortillas
In a small bowl, mix together the chili powder, salt, garlic powder, oregano, cumin and olive oil. Slather the rub all over the chicken breasts. Then refrigerate the chicken for about 30 minutes. Grill the chicken for about 5 minutes per side, depending on the thickness of the chicken. When the juices run clear, the chicken should be cooked through. Allow to rest a few minutes before slicing. On the tortilla, layer some cheddar cheese, brown rice, sliced grilled chicken, avocado slices, and fresh cilantro.
To assemble, fold over the side closest to you, then fold the sides in a little bit and from there go ahead and just roll the whole thing until closed. Place onto a panini press and cook just until you've got those great grill marks and the cheese is melted.
Serve with lime wedges and salsa.