Grilled Stuffed Burritos with Chicken, Feta, and Sargento Mexican Cheese
Main Course, Main Dish
boneless chicken tenders
cooked and shredded
drained and rinsed
frozen and thawed
prepared according to package directions (We usually use rice, but this recipe challenge required couscous which was a nice substitute.)
(Our favorite is Sweet Baby Ray's, but use whatever you like.)
Sargento Off the Block 4 Cheese Mexican
Greek yogurt or sour cream
We use Greek yogurt because it's much healthier than sour cream but tastes virtually the same.
Heat a large skillet over medium heat. Add olive oil.
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.
Place a tortilla on your working surface.
Spread 1/3 cup of couscous over the center of the tortilla. Top with a generous squirt of BBQ sauce.
Top with 1/2 cup of chicken mixture.
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.
Spoon salsa verde and regular salsa over the cheese.
Spread 2 tablespoons of Greek yogurt and 2 tablespoons of feta over the salsa.
Roll the burrito and grill it in a George Foreman grill or under a panini press for 3 minutes.
Repeat with remaining tortillas.
Get a whole month's worth of dinner, dessert, & breakfast recipes!
Meal planning, done!
Click here for the recipes!