This recipe is stuffed with shredded chicken, BBQ sauce, rice, Mexican blend cheese, feta, Greek yogurt or sour cream, and salsa. These are so delicious and make the best lunch and dinners! Can use a low carb or gluten-free tortilla.
Heat olive oil in a large skillet over medium heat.
Sauté onion and pepper until it is beginning to soften. Add the shredded chicken, black beans, and corn. If desired, squeeze the juice from one lime over the chicken mixture and season with salt and black pepper. Stir to distribute. Continue to sauté until the mixture is evenly heated.
Place a tortilla on your working surface.
Spread ⅓ cup of couscous/rice over the center of the tortilla. Top with a generous squirt of BBQ sauce (about 2 tablespoons).
Top with ½ cup of chicken mixture.
Add a generous ½ 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 an electric grill or under a panini press for 3 minutes. If you have neither, you could wrap it in foil and bake it in a 350ºF oven for 10 minutes.
Repeat with remaining tortillas.
Top with additional salsa, salsa verde, feta, Mexican cheese, and/or guacamole.