Go Back
+ servings

Awesome Chicken Burritos

Course Dinner, Lunch
Cuisine Mexican, Tex-Mex
Keyword Burritoes, Chicken, Chicken Burrito, Grilled Chicken, Grilled Chicken Recipes
Servings 6
Author Terri


  • 3-4 boneless skinless chicken breasts
  • 1 26 oz can Ranch Style® Beans
  • 12-14 flour tortillas, raw, uncooked if possible
  • 1/2 stick butter

For the Seasoning

  • 1 packet of Good Season's® Italian Dressing Mix
  • Red wine vinegar
  • Oil
  • Water

For the Salsa

  • 24 oz jar Pace® Picante Salsa, Medium
  • 2 roma tomatoes, chopped
  • ½ cup green onions, sliced thin
  • 1 cup cilantro, chopped
  • 3-4 avocados, cut into small squares


  1. Cut each chicken breasts into 3 strips (for easier grilling).
  2. Add to a large sealable baggie or large bowl and set aside.

For the Marinade

  1. Follow the directions on the box.
  2. Add red wine vinegar to the line indicated on your cruet.
  3. Add water, then packet contents, then oil.
  4. Close lid and shake until well combined.
  5. Pour over chicken, cover, and refrigerate for 2-3 hours.
  6. Grill marinated chicken over low heat until temperature of chicken reaches 165°. Discard remaining marinade.

For the Salsa

  1. Pour salsa in a medium bowl.
  2. Add tomatoes, onions, cilantro and avocados.
  3. Gently stir until combined.

  4. Cover and refrigerate until chilled.

Assembling Your Burritos

  1. When assembling the burritos, cut chicken into strips.

  2. Heat beans in a small saucepan until hot.
  3. In a large frying pan, over medium heat, cook uncooked tortillas until cooked to your likeness (if you cannot find the uncooked, raw tortillas, you can use regular tortillas).

  4. Once tortillas are cooked, butter tortilla.

  5. Next, add 2 tablespoons of ranch style beans, followed by chicken and finally salsa.

  6. Roll up and enjoy!