First Prize Winner!! Mrs. Dash Recipe-Grilled Chipotle Citrus Chicken Burrito w/ Pine-Jalapeno Guacamole

Update!! Great News, I am a first prize winner in the Mrs Dashionista Recipe Challenge. I will receive $250.00 cash!! I love cooking for my family and making money doing it.

Mrs. Dash Dashionista Recipe Challenge…done!! I will admit that it has been a while since I bought Mrs. Dash salt-free seasonings. I love to eat healthy and most often I am guilty of under salting my food at home. I was not ready for the no salt and no other seasonings requirement once I started cooking my recipe for this challenge.

I turned to my favorite food cuisine, Mexican! Ever since I was diagnosed with Crohn’s disease, I have had to change the foods I eat. I have had to give up many food groups like dairy and wheat. So, staples like corn and rice are my go to comfort foods. As usual, the bright colors and flavors of the southwest prove to make a great dinner for my family, even salt-free!

Grilled Chipotle Citrus Chicken Burrito with Pineapple Jalapeno Guacamole

Grilled Chipotle Citrus Chicken Burrito with Pineapple Jalapeno Guacamole

 

I started out by making rice with coconut milk for extra creaminess and added Mrs Dash Fiesta Lime for a punch of flavor. I used my rice cooker for easy prep, love this thing. Mix it, set it and forget it!! Once the rice was finished cooking, I added the drained and rinsed black beans.

 

Rice with coconut milk and Mrs. Dash Fiesta Lime Seasoning

Rice with coconut milk and Mrs. Dash Fiesta Lime Seasoning

 

Thinly sliced chicken, bell peppers and onion make a wonderful filling for any wrap. I added the juice of one lime and one orange as well as Mrs Dash Southwestern Chipotle Seasoning to add fresh citrus flavor with a kick of spice from the chipotle. The chicken and veggies bathed in the mix while I continued on with the rest of the ingredients.

 

Thinly sliced chicken, bell peppers and onions with Mrs Dash Southwest Chipotle Seasoning

Thinly sliced chicken, bell peppers and onions with Mrs Dash Southwest Chipotle Seasoning

 

In staying with the freshness, I decided to cut into a whole pineapple for the guacamole. After cleaning the pineapple, I sprinkled the two 1/2 inch rings with Mrs Dash Fiesta Lime Seasoning. On a medium-high heated grill I charred the jalapeno and seared both sides of the pineapple.

 

Fresh sliced pineapple with Mrs Dash Fiesta Lime Seasoning

Fresh sliced pineapple with Mrs Dash Fiesta Lime Seasoning

 

To reduce the heat of the charred jalapeno I removed the stem, seeds and membranes from the inside. I chopped the pineapple and mixed it together with the avocado and minced jalapeno. Mash the guacamole as much as you like. I like mine slightly chunky!

 

Warmed burritos with filling ready for rolling and pressing.

Warmed burritos with filling ready for rolling and pressing.

 

Time to assemble. I spread the rice and bean mixture on the burrito first, topped with the chicken mixture then topped it with the shredded pepper jack cheese. Once rolled I pressed the burrito for a crisp outer crust and to allow the cheese to melt. If you don’t have a panni press you could use a dry non-stick skillet or cast iron pan. Ready to serve with pineapple jalapeno guacamole!!

 

Grilled Chipotle Citrus Chicken Burrito with Pineapple Jalapeno Guacamole

Grilled Chipotle Citrus Chicken Burrito with Pineapple Jalapeno Guacamole

 

Mrs. Dash Recipe Challenge-Grilled Chipotle Citrus Chicken Burrito with Pineapple Jalapeno Guacamole

Total Time: 1 hour

Number of servings: 6

See Detailed Nutrition Info on

Crispy burritos filled with Southwestern Chipotle Chicken, Coconut Black Bean Rice seasoned with Fiesta Lime Seasoning and shredded Pepper-jack Cheese served with a sweet and spicy Grilled Pineapple Jalapeno Guacamole.

Ingredients

  • 1 pound thinly sliced chicken breasts, boneless and skinless
  • 1 small red bell pepper, stem removed and deseeded, thinly sliced
  • 1 small green bell pepper, stem removed and deseeded, thinly sliced
  • 1 medium onion, peeled, halved and thinly sliced
  • The juice of one orange
  • The juice of one lime
  • 2 tablespoons oil
  • 3 tablespoons Mrs. Dash Southwestern Chipotle Seasoning Blend
  • 1 cup rice
  • 1 ¾ cup coconut milk
  • 1 tablespoon Mrs. Dash Fiesta Lime Seasoning Blend, plus some for sprinkling on fresh pineapple
  • 1 can black beans, drained and rinsed
  • 2 avocados, peeled and deseeded
  • 2 – ½” slices fresh pineapple slices
  • 1 jalapeno pepper
  • 6 large burrito size flour tortillas
  • 8 oz shredded pepper jack cheese

Instructions

  1. Combine rice, coconut milk and 1 tablespoon of Mrs. Dash Fiesta Lime Seasoning and cook according to rice package directions. (I use a rice cooker that has a single button to press for cook and turns off when done). When rice is done cooking, add the black beans that are drained and rinsed. Set aside.
  2. Begin thinly slicing bell peppers, onion and chicken while rice is cooking. Add oil, juices and 3 tablespoons Mrs. Dash Southwestern Chipotle seasoning. Combine well to coat all ingredients evenly. Allow chicken and vegetables to marinate.
  3. Sprinkle fresh pineapple with Mrs. Dash Fiesta Lime Seasoning Blend. Grill pineapple and whole jalapeno on grill until the pineapple is slightly soft and begins to caramelize and the jalapeno skin is charred. Peel avocado and add finely chop grilled pineapple. Remove the stem and deseed the jalapeno, leaving the charred skin on. Blend mixture until the guacamole is well combined. Set aside.
  4. Grill chicken and vegetables on medium high heat over a grill or skillet. Cook until chicken is thoroughly cooked and vegetables are tender. Turn as needed, cooking time will vary depending upon the thickness of slices.
  5. Heat tortillas in microwave for 30 seconds to 1 minute to soften before filling. Place rice and bean mixture down first on burrito, top with chicken mixture then top with some of the shredded cheese. Roll front end of the burrito over the filling, tuck sides in and continue rolling over. Place rolled burrito in a panni press or in a heated dry skillet to crisp the wrap on both sides. This also helps the cheese heat through and melt.
  6. Continue filling, rolling and pressing burritos. Serve with pineapple jalapeno guacamole.

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