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Grilled Stuffed Burritos with Chicken, Feta, and Sargento Mexican Cheese

Course Main Course, Main Dish
Servings 4 burritos


  • olive oil
  • 1 medium onion coarsely chopped
  • 3-4 boneless chicken tenders cooked and shredded
  • 1 can black beans drained and rinsed
  • 1-2 handfuls corn frozen and thawed
  • 4 tortillas burrito-sized
  • 1 package couscous prepared according to package directions (We usually use rice, but this recipe challenge required couscous which was a nice substitute.)
  • BBQ sauce (Our favorite is Sweet Baby Ray's, but use whatever you like.)
  • Sargento Off the Block 4 Cheese Mexican
  • Salsa verde
  • Regular salsa
  • Greek yogurt or sour cream We use Greek yogurt because it's much healthier than sour cream but tastes virtually the same.
  • Feta cheese


  • 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.
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