Grilled Stuffed Burritos with Chicken, Feta, and Sargento Mexican Cheese
  1. Heat a large skillet over medium heat. Add olive oil.
  2. Sauté onion until it is beginning to soften. Add the shredded chicken, black beans, and corn. Continue to sauté until the mixture is evenly heated.
  3. Place a tortilla on your working surface.
  4. Spread 1/3 cup of couscous over the center of the tortilla. Top with a generous squirt of BBQ sauce.
  5. Top with 1/2 cup of chicken mixture.
  6. Add a generous 1/2 cup of shredded cheese. You could microwave the burrito now for 20-30 seconds if you wanted to melt the cheese.
  7. Spoon salsa verde and regular salsa over the cheese.
  8. Spread 2 tablespoons of Greek yogurt and 2 tablespoons of feta over the salsa.
  9. Roll the burrito and grill it in a George Foreman grill or under a panini press for 3 minutes.
  10. Repeat with remaining tortillas.

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