This recipe says it makes 4 burritos, but I always come out with 5. I often make this recipe ahead of time to save time at night. I barbecue the chicken and let it cool, then I assemble the wraps. I individually wrap them in tinfoil and put them in the fridge.
I highly recommend you make it with the Tomato Salsa recipe also found on my blog. This burrito recipe was taken from Food and Wine magazine’s Quick from Scratch Chicken Cookbook.
1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
2 scallions including green tops, chopped
1 tablespoon ground cumin
1/2 teaspoon salt
1 1/3 pounds, boneless, skinless chicken breasts (about 4)
1/4 teaspoon chili powder
1/4 teaspoon fresh-ground black pepper
1/2 pound pepper Jack cheese, grated
4 large (9-inch) flour tortillas
1. Light the grill or heat the broiler. In a small glass or stainless-steel, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt.
2. Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice.
3. Heat the oven to 350F. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken slices. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.