Grilled Chicken Burritos

These amazing grilled chicken burritos will keep the family coming back for seconds, and even thirds!

Suzy Robertson shares the secret to making this the favorite meal of the summer.
Grilled Chicken Burritos
½ c. fresh lime juice
½ c. white vinegar
½ c. avocado oil (or extra virgin olive oil)
½ c. soy sauce
1 tsp. seasoned salt
1 tsp. sea salt
1 tsp. pepper
½ tsp. onion powder
1 tsp. garlic powder
¼ c. Worcestershire sauce
¼ c. sesame seeds
12 chicken tenderloins

Grated cheese
Sour cream
Fresh lime

To make marinade, mix first 11 ingredients in bowl. Reserve ¾ of the marinade in a separate container to use for dipping and grilling tortillas right before serving. Marinate chicken in a covered bowl (or in a bag) for at least 3-6 hours. You can even make extra bags of the marinade and keep them in the freezer until ready to use.

When ready, grill chicken tenderloins & remove from grill when done or they have reached 170 degrees. This should only take 3-4 minutes per side. Cover chicken on a plate with a foil tent and set aside. Then pour reserve marinade into a pie plate. Dip tortillas in marinate and grill on both sides over medium heat for a minute or two on each side until grill marks show on the tortilla and the marinate starts to dry up. Don’t overcook because they will burn and turn very hard. It’s better to under-do it than overdo it.

Serve burritos with chicken and desired toppings. Enjoy!!

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