No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken Burritos

Fresh turkey breast can be substituted for chicken.

  • servings: 6

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh grapefruit juice
  • 5 sprigs fresh cilantro
  • 4 sprigs fresh tarragon
  • 1/2 teaspoon coarsely chopped dried ancho chile
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 3 whole boneless, skinless chicken breasts (6 to 8 ounces each)
  • 6 eight-inch flour tortillas
  • 2 1/2 cups Mango Salsa Mango Salsa
  • 6 romaine or 12 mizuna lettuce leaves, washed and cut into strips
  • 6 tablespoons nonfat sour cream

Directions

  1. Step 1

    Combine juices, cilantro, tarragon, ancho chile, cayenne, and 1/2 teaspoon salt and pepper in a bowl. Add chicken, cover, and refrigerate for 1 to 2 hours.

  2. Step 2

    Heat grill or broiler to medium high. Sprinkle chicken with 1/2 teaspoon salt and 3/4 teaspoon pepper. Cook 3 or 4 minutes per side, or until cooked through. Cover; set aside in a warm place.

  3. Step 3

    Using tongs, toast tortillas over a flame, quickly flipping them from side to side until lightly golden. Cut each chicken breast half into 5 slices. On bottom third of each tortilla, place 5 chicken slices, several strips of lettuce, and 3 tablespoons mango salsa. Roll up, and serve with remaining salsa and sour cream.

Source
Martha Stewart Living, October 1995