1 lb. boneless, skinless chicken breasts
4 burrito sized flour tortillas
homemade pico de gallo
the best Mexican chicken rub
shredded cheddar jack cheese
Prep your pico de gallo and set aside. Generously season both sides of your chicken pieces with the rub, let stand for 10-15 minutes and then grill until cooked through. Let chicken rest for 5 minutes before cutting into bite-sized pieces. Lay out flour tortilla, sprinkle some shredded cheese onto the bottom third of your tortilla. Place a generous helping of chicken on top of cheese and then top that with some pico de gallo. Roll up tortilla like a burrito (fold sides in and then roll). Spray a skillet with non-stick spray and heat over medium heat. Once hot place burritos seam side down and cook until golden brown and cheese is melted. Serve hot and enjoy with a nice green salad.
I shared this over at High Heels and Grills.