May 20, 2026

Garlicky Grilled Chicken Burritos

Name: Garlicky Grilled Chicken Burritos
Prep time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 4 boneless skinless chicken breasts (about 2 lb./1 kg); 1 cup (250 mL) VH® Medium Garlic Rib Cooking Sauce; 2 ripe avocados, peeled, pitted and sliced; 16 warm corn tortillas; ½ cup (125 mL) white or cider vinegar; 4 tsp. (20 g) granulated sugar; 1 tsp. (5 g) salt; 2 medium red onions, thinly sliced; 4 cups (512 g) cooked instant long grain white rice, hot; ½ cup (64 g) chopped fresh cilantro; ¼ cup (60 mL) fresh lime juice; ½ tsp. (2 g) salt; ½ tsp. (2 g) pepper

20

Prep Time Minutes
30
Total Time Minutes
15
Number of Ingredients
8
Servings

Tags:

Chicken,
Under 30 min,
Main Dish,
VH,
Summer,
Fall,
Winter,
Spring,
Grill/Broil,
Hispanic

Ingredients

4 boneless skinless chicken breasts (about 2 lb./1 kg)
1 cup (250 mL) VH® Medium Garlic Rib Cooking Sauce
2 ripe avocados, peeled, pitted and sliced
16 warm corn tortillas
Pickled Red Onions:
½ cup (125 mL) white or cider vinegar
4 tsp. (20 g) granulated sugar
1 tsp. (5 g) salt
2 medium red onions, thinly sliced
Green Cilantro Rice:
4 cups (512 g) cooked instant long grain white rice, hot
½ cup (64 g) chopped fresh cilantro
¼ cup (60 mL) fresh lime juice
½ tsp. (2 g) salt
½ tsp. (2 g) pepper

Directions

View photos

Step one

Spray grill with cooking spray; preheat grill to medium-high.
Step two

Grill chicken, brushing often with ½ cup (125 mL) of VH® Medium Garlic Rib Cooking Sauce and turning once, for 10 to 12 minutes or until chicken reaches internal temperature of 165°F (74°C). Remove from grill; let cool and slice thinly.
Step three

Pickled Red Onions: Meanwhile, in small saucepan, combine vinegar, 1 cup (250 mL) water, sugar and salt; bring to boil over medium heat. Add onions; reduce heat and simmer for 7 minutes. Let stand until onions are cool; drain.
Step four

Green Cilantro Rice: Toss together cooked instant long grain white rice, cilantro, lime juice, salt and pepper.
Step five

Arrange rice, chicken, avocados and pickled onions in centre of each tortilla. Fold in sides and roll up to enclose filling. Serve with remaining sauce for dipping.