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grilled chicken burrito
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3 from 6 votes

Grilled Chicken Burrito

These Grilled Chicken Burritos are one of our favorite quick and easy meals. The chicken takes just mere minutes on the grill. And the burrito fillings are totally adaptable so you can use whatever you have on hand. We try to keep them rather healthy-ish but you could totally add rice, queso or whatever your heart desires!
Prep Time10 mins
Cook Time10 mins
Course: dinner, lunch, Main Course
Cuisine: American, Mexican
Keyword: burrito, chicken, dinner, grilled chicken, grilled recipe, lunch, mexican recipes, wrap


For the Grilled Chicken

  • 1.5 lb chicken tenders, boneless & skinless room temp
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp cumin
  • 2 tbsp neutral oil
  • ½ lime juiced

For the Burritos (use as much of the following as you like)

  • 3-4 large Flour Tortillas
  • Pepper Jack Cheese shredded
  • Refried Beans
  • Avocado chopped
  • Pickled Red Onions
  • Tomatoes chopped
  • Cilantro chopped
  • neutral oil


For the Grilled Chicken

  • Preheat grill to medium-high.
  • In a small bowl, add room temp chicken tenders, 1 tsp salt, 1 tsp garlic powder, 1 tbsp cumin, 1 tsp smoked paprika and 2 tbsp oil. Toss together and set aside.
  • Once the grill is hot, add chicken tenders and close the grill for 2-3 minutes. Open the grill and turn tenders once the bottom of the chicken pieces are golden with grill marks. Cook for another 2 minutes and check temp - the thickest pieces should read 165F when inserted with a meat thermometer.
  • Remove chicken tenders from the grill and place in a clean bowl. Finish with the juice from ½ a lime. Let rest for 5 minutes then cut into bite sized pieces.

For the Burritos

  • Lay out one large tortilla and add a layer (as much as you prefer) of refried beans, pepper jack cheese, chopped grilled chicken, tomatoes, pickled onions, avocado and cilantro.
  • Fold opposite sides of the burrito inwards then roll it together to seal it all in. Set aside.
  • Heat a nonstick pan over medium heat and add a little bit of oil.
  • Add the burrito, seam side down, and cook until golden brown. Turn the burrito and toast on 1-2 more sides or until the burrito has a crispy crust.
  • Wrap in tinfoil. Slice down the middle when you’re ready to enjoy.


Since your tortilla shells may vary in size, I didn't put the amounts for the fillings because that will change depending on what you like/how much you want to use!