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Grilled Adobo Chicken Burritos

Succulent grilled burritos filled with marinated adobo chicken, seasoned rice, and fresh vegetables, wrapped in warm tortillas, perfect for weeknight dinners or meal prep.
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Prep Time 6 hours
Cook Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1/2 cup soy sauce Provides a savory and umami-rich base for the marinade.
  • 1/4 cup water Used to dilute the marinade.
  • 1/4 cup white vinegar Adds tanginess to enhance the flavor.
  • 4 cloves minced garlic Brings warmth and depth.
  • 1/2 teaspoon black pepper Gives a hint of spice.
  • 2 tablespoons brown sugar Balances savory and tangy notes.
  • 2 pieces bay leaves Infuses a subtle aromatic flavor.
  • 1 pound boneless skinless chicken breasts The primary protein source.
For the Burrito Filling
  • 1 3/4 cups water (for rice) Necessary for cooking the rice.
  • 1 cup uncooked white rice The starchy filling.
  • 1/4 cup fresh cilantro Adds brightness and freshness.
  • 2 tablespoons juice of limes Enhances flavors.
  • 1/2 cup red onions Provides crunch and sweetness.
  • 1 can canned black beans Adds protein and fiber.
  • 1 cup diced tomato Introduces freshness.
  • 4 pieces burrito-sized flour tortillas The wrap for all fillings.

Method
 

Preparation
  1. In a glass baking dish, combine soy sauce, water, vinegar, garlic, black pepper, brown sugar, and bay leaves; stir until well combined.
  2. Add the chicken breasts, turning several times to coat them in the marinade.
  3. Cover and refrigerate for 4-6 hours.
Cooking
  1. Preheat the grill to medium-high, approximately 375°F to 450°F.
  2. Remove the chicken from the marinade and place on the grill, cooking for 3-5 minutes per side.
  3. Transfer grilled chicken to a plate and allow to cool, then shred it into bite-sized pieces.
  4. In a medium saucepan, bring 1 ¾ cups water to a boil. Add the rice, stir, and return to a boil. Reduce heat to low, cover, and cook for 15 minutes.
  5. Remove from heat and let sit for 5 minutes, then fluff rice gently with a fork.
Assembly
  1. In a medium bowl, combine the cooked rice, shredded chicken, cilantro, and lime juice.
  2. Warm tortillas according to package instructions.
  3. Divide the rice mixture onto the center of each tortilla, leaving a 1 ½ inch border around the edges. Top with black beans, red onions, and diced tomatoes.
  4. Fold the bottom edge of the tortilla over the filling, tuck in the sides, and roll tightly.

Notes

Marinate chicken overnight for best flavor. Customize with different proteins or toppings like cheese and extra veggies.