Complete indecision this morning at breakfast (which eventually spewed over into lunch) led to me creating this pretty good home version of Taco Bell’s Grilled Stuffed Burrito (I think they spell theirs with a “T’ at the end of the Stuffed, but I’m not doing that).
1 burrito sized tortilla (I use Mission Carb Balance for the high fiber)
1 small onion (or half a big one)
1/4 cup shredded mexican cheese (a little under that)
4-5oz of chicken breast (boneless/skinless)
1/3 cup uncooked rice (white or brown, doesn’t matter)
1/4-1/3 cup pico de gallo (or any chunky salsa will do)
An electric grill with both top and bottom plates (I use the Griddler, a Foreman will work well too)
I’m writing this as I did it with what I had available to me; change the order as you see fit up until Step 4.
1. Grill the chicken on your electric grill until fully cooked. I seasoned it with a little cumin, chili powder and garlic salt, but season it however you want. Allow to cook separately for a few minutes, then dice into bite-sized pieces.
2. Boil 2/3 cup water with a pinch of salt and a teaspoon of olive oil. Add rice once water is boiling, then cover and reduce heat to medium low until all water evaporates and rice is cooked (about 10-15 minutes).
3. Dice your onion. Put a small pan onto the stove at medium temperature. Cover the bottom of the pan with olive oil, then add onions. Throw a little olive oil on top and sauté until onions start to turn brown, stirring often (about 10 minutes).
4. Lay out tortilla. Add ingredients to center of tortilla in this order: cooked chicken, cooked rice, sautéed onion, salsa and cheese (you may have a bit too much filling). At this point, you may wish to add a little more seasoning; I generally cook with little salt, so maybe some of that, some pepper, even a dash of chili powder and cumin – all depends on your personal taste.
5. Roll the burrito. If you don’t know how to roll a burrito, check out this handy instructional video here (fast forward to 0:55).
6. Grill burrito until dark brown lines appear on it. See picture below (sorry for the poor quality; didn’t decide to post this until I took a bite of it).