Summer Burrito

Flour tortillas can be wrapped around everything from Caesar salad to classic burrito combinations.

  • Servings: 4
Summer Burrito


  • Two 8-ounce skinless, boneless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 3 limes, juiced
  • 2 red bell peppers, halved and cored
  • 2 green bell peppers, halved and cored
  • 1 medium-size onion, peeled
  • 4 large flour tortillas
  • 1 Anaheim chile, seeded and minced
  • 2 cups shredded romaine lettuce
  • 2 ounces farmer or hoop cheese
  • 1/4 cup loosely packed cilantro leaves
  • 2 very ripe tomatoes, coarsely chopped


  1. Season chicken with salt and pepper. Place in a shallow dish and spoon two-thirds of the lime juice over. Let sit 15 minutes. Meanwhile, julienne peppers and onion.

  2. Prepare a stove top griddle or an outdoor grill. Remove chicken from lime juice; discard the juice. Grill chicken 5 minutes per side, or until juices run clear when pricked at the thickest point. Remove to a cutting board to cool. Meanwhile, warm tortillas on the grill, turning frequently until they begin to puff slightly, about 1 minute. Tear chicken into thin strips.

  3. Lay tortillas on a clean surface. Beginning about a quarter of the way up the middle of the tortilla, layer equal amounts of each ingredient, ending with a drizzle of the remaining lime juice. Fold up the bottom quarter of each tortilla and roll away from you, tucking in the sides as you go. Serve seam side down.


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