Grilled Cilantro Lime Chicken Burritos with Agave
Marinated boneless chicken thighs grilled with citrus, agave, and cilantro, then shredded and wrapped in flour tortillas with black beans, Mexican cheese, pico de gallo, and avocado. The reserved marinade bastes the chicken during grilling for added flavor depth.
Ingredients
- ½ cup Cholula Hot Sauce, originalFrank's RedHot or any mild hot sauce1:1condiment
milder or spicier depending on brand
- 2 tbsp fresh lime juice, juiced
- 2 tbsp orange juice, juiced
- 2 tbsp agave nectar
- 2 tbsp fresh cilantro, chopped
- ½ tsp salt
- 2 pounds boneless skinless chicken thighsboneless skinless chicken breasts1:1protein
breasts cook faster and are leaner; reduce grill time by 1-2 minutes per side
- 1 ¼ cups black beans, warm, or hot cooked rice
- 5 burrito flour tortillas, 10-inch, warmed
- 10 tbsp shredded Mexican cheese blend
- 5 tbsp fresh pico de gallo
- 10 tbsp avocado, chopped
Instructions
- 1
Mix Cholula Hot Sauce, lime juice, orange juice, agave nectar, cilantro, and salt in a small bowl until blended. Reserve 1/4 cup marinade for basting.
- 2
Place chicken in a large resealable bag or glass dish. Add remaining marinade and turn to coat well. Refrigerate for 30 minutes or longer.
- 3
Remove chicken from marinade and discard the remaining marinade.
- 4
Grill chicken over medium heat for 6 to 8 minutes per side until cooked through, basting with reserved marinade during the last few minutes.
- 5
Transfer chicken to a clean cutting board and let rest for 5 minutes. Chop into bite-size pieces.
- 6
Spread 1/4 cup beans horizontally across the bottom third of a warm tortilla, leaving room on bottom and sides to fold.
- 7
Layer with chicken, cheese, pico de gallo, and avocado.
- 8
Fold tortilla sides in at 8 o'clock and 4 o'clock positions to cover filling ends. Fold up bottom of tortilla and tuck underneath to secure.
- 9
Fold in sides at 9 o'clock and 3 o'clock positions to form a pleat, then roll from bottom up, tucking in sides as you go.
- 10
Serve with additional Cholula Hot Sauce.
Tips
Marinate chicken longer than 30 minutes for deeper flavor.
Baste chicken with reserved marinade only in the final minutes of grilling to prevent charring.
Let grilled chicken rest 5 minutes before chopping to retain moisture.
Good to Know
Wrapped burritos keep refrigerated for up to 2 days. Reheat wrapped in foil at medium heat until warmed through.
Prepare and marinate chicken up to 24 hours ahead. Grill and chop chicken up to 4 hours ahead; store covered. Assemble burritos just before serving.
Serve hot with extra Cholula Hot Sauce on the side or drizzled over burritos. Pair with Mexican rice, additional salsa, or a lime wedge.
Common Mistakes
Do not discard the 1/4 cup reserved marinade before grilling, as it is needed for basting.
Do not skip the 5-minute rest after grilling; this prevents dry, stringy chicken.
Do not over-fold when rolling; tight rolling on first motion prevents unraveling.
Substitutions
Dairy-Free Swaps
General Alternatives
milder or spicier depending on brand
breasts cook faster and are leaner; reduce grill time by 1-2 minutes per side
Full guide →