Smokey Chicken Burritos
June 27, 2010
Grilled smokey chicken, smothered with an avocado/cream sauce, all wrapped up in warmed white corn tortillas, simply devine!! To start I marinated my chicken in a spice rub that consisted of smoked paprika, salt, garlic powder, cumin, and red pepper flakes. After the chicken marinates, I saute until slightly crisp and combine with fresh tomatoes, lime juice, thinly sliced green onions, and minced jalapeno pepper. The avocado cream sauce is combined with cilantro, jalapeno pepper, and more fresh lime juice.
If you have not tried smoked paprika, you really should. It has a deep smokey and slightly sweet flavor, that is not at all like the regular paprika that has almost no flavor. Smoked paprika is made in spain from smoked, ground pimiento peppers. There are varying intensities, from sweet to mild (dulce), to medium (agridulce), and to hot (picante), according to this link here. I found the start of this recipe from my Sunset magazine, but changed it up, to fit our own taste buds. Please enjoy!
Click here to find more recipes using smoked paprika.
- 1 lb. chicken breasts tenders, cut into bite size pieces
- 4 tbsp. olive oil
- 3 small tomatoes, diced
- 1 bunch green onions, thinly sliced, including greens
- ½ jalapeno seeded and diced
- ½ lime juiced
Chicken rub:
- 1 tbsp. smoked paprika
- 1 tsp. each salt, garlic powder, and cumin
- 1 tsp. red pepper flakes
Avocado/cream sauce:
- 2 ripe avocados
- ½ cup sour cream
- ½ cup cilantro chopped
- ½ jalapeno seeded and diced
- ½ lime juiced
- Salt and pepper to taste
4 Medium size white corn tortillas
4 cheese mexican blend (sargento)
Spring mix, cabbage or lettuce of your choice
Place your chicken in a plastic bag, pour rub ingredients over and shake vigorously coating chicken completely. Place in refrigerator for at least one hour. Prepare tomatoes and onions and set aside. In a medium size bowl add avocado, sour cream, cilantro, jalapeno, and lime juice. Mash the avocado and mix ingredients completely, adding salt and pepper to taste. Set aside in your refrigerator.
Preheat your oven to 400 degrees. After your chicken has marinated for at least one hour, in a large non-stick pan heat your olive to a medium heat, add your chicken stirring to coat with the oil, then sauté chicken until slightly crispy and cooked through, about 5 minutes. Add the tomatoes, onions, and lime juice to the chicken, stirring to combine. Cook an additional 3-4 minutes until tomatoes and onions are slightly limp. Place your tortillas in foil, and heat in oven for about 5 minutes. To serve spoon chicken mixture into warmed tortilla, top with cheese, avocado cream sauce and spring mix. Serve immediately.
Makes: 4 medium burritos
Total time: 90 minutes
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