Smothered Chicken Burrito

This guest favorite savory dinner entree is a satisfying meal after a day of vigorous activity.  Now that we are in the summer months with swimming, hiking and biking ruling the day, you can afford a hearty supper like this Smothered Chicken Burrito.  While the list of ingredients looks longish, it actually isn’t if you take advantage of a summer barbecue and the bounty from your summer garden or local Farmer’s Market.  If you have friends and neighbors with extra squash and peppers, take them!   Just grill a few pieces of extra chicken and vegetables from your BBQ night and set them aside for this dish, and then just make the sauces to go along.  Couldn’t be easier.

Smothered Chicken Burrito
Courtesy of:
Recipes: Entrees
Serves: 1
Prep time: 
Cook time: 
Total time: 
For the Burrito
  • 1 whole wheat tortilla
  • 6 oz grilled chicken, sliced and cooked
  • 1/2 cup roasted vegetables
  • 2 oz green enchilada sauce
  • 1/2 oz cotija
  • 1 tablespoon cilantro lime sauce
  • 2 tablespoons guacamole
For the Roasted Vegetables
  • 3 portabella mushrooms, sliced 1" thick
  • 1 - 1/2 cups zucchini, sliced 1” thick
  • 1 - 1/2 cups yellow squash, sliced 1 “ thick
  • 3/4 cups red onion, sliced 1” thick
  • 1 - 1/2 cups red bell pepper, sliced 1” thick
For the Cilantro Lime Sauce
  • 2/3 cup Greek yogurt
  • 1 tablespoon lime juice
  • 1/4 cup water
  • 1 tablespoon cilantro, finely chopped
  • Salt and pepper to taste
For the Guacamole
  • 1 large avocado - 6.5 ounce
  • 1 ounce lime juice
  • 1 tablespoon cilantro, finely chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cumin
Make the Guacamole
  1. Split avocado in half and remove the seed. Scrape out the avocado from the shell and add to a mixing bowl.
  2. Add the rest of the ingredients and smash together.
  3. Salt and Pepper to taste, and set aside.
Make the Cilantro Lime Sauce
  1. In a mixing bowl add together all the ingredients and mix thoroughly. Salt and pepper to taste.
  2. Set aside -- chill if desired.
Make the Roasted Vegetables
  1. Preheat oven to 375 degrees.
  2. Place a aluminum foil on a sheet pan and spray with a non stick spray.
  3. Add the vegetables to the sheet pan and evenly spread out and bake for 45 minutes until roasted.
Grill the Chicken
  1. Preheat grill to medium heat.
  2. Season chicken to taste with salt & pepper.
  3. Grill chicken until fully cooked.
  1. Lay tortilla flat out and add the chicken, vegetables and and 2 tablespoons of guacamole. Fold burrito style.
  2. Top with the prepared green enchilada sauce (heated), cilantro lime sauce (cool) and cotija cheese. Serve.
This dish comes together quickly if you have roasted vegetables and rotisserie chicken or leftover grilled chicken on hand.
By the Numbers
Serving size: 1 | Cal: 390


About Movara Fitness Resort

Movara is an all-inclusive fitness and weight loss resort in the beautiful high desert of Utah, near Snow Canyon State Park.   Guest participate in swimming, hiking, fitness, personal training, and receive expert life counseling, nutritional guidance, and more.  Movara’s newest recipes are developed by Executive Chef Sam Baker, who hand-crafts and prepares delicious and nutritious meals for Movara guests, and a team of dietitians, nutritionists, and other experts in the fitness world. 

July 3, 2014 | | Tags:

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