This method is probably only useful if you have a propane grill. I wouldn’t want to go through the trouble of lighting a charcoal grill just to grill these chicken burritos for a few moments. However it is well worth wandering outside to slap these on a gas grill or even inside on a *gasp* Foreman style grill. During cooler weather I make chimichangas in the oven. I do not have the patience to deep fry much other than chicken and the occasional donut.
Currently I buy leg quarters when they are on sale, throw -or place gently depending on my mood- them in the slow cooker which is then set on low and placed on the deck or in the garage for 4 – 6 hours. If can avoid the smell of cooking chicken, I do. Placing the slow cooker in the garage has the added bonus of not heating the house. Please use a little common sense with the placement of your slow cooker. Do not balance it on the railing of a balcony in a high rise apartment -for some reason this brings the farm animal over the castle wall scene from Monty Python to mind. When the chicken is done, separate it from the bones and skin, then shred. If you know the chicken will be used for Tex Mex recipes go ahead and throw in a few cloves of garlic, some onion, or even salsa. Since I hadn’t decided on this chicken’s fate when it was cooked, it was naked, to prevent flavor clashes.
Stir 2 cups cooked and shredded chicken with 1/2 cup of your favorite salsa. Gee Heather, what a complicated recipe.
Fill 6 tortillas with the chicken mixture. Fold into burritos.
Light the grill, brush with olive oil, and grill directly for a few minutes on each side. Start with seam side down or they may flop open.
Now is where you can get creative, you can serve as is or with your favorite toppings:
It was about 8 million degrees last night, so we had the grilled chicken burritos plain with just a little sour cream. Ok, fine you caught me, it may not have been 8 million degrees, but it was too hot for effort. A simple salad and slices of watermelon rounded out the meal perfectly.