BBQ Burrito
intro
Smoky, hearty grilled burritos stuffed with BBQ chicken, rice, beans, and melty cheese, ideal for casual outdoor summer gatherings.
Ingredients
Steps
Preheat an outdoor gas or charcoal grill to medium-high heat (200°C/400°F). Pat 450g boneless skinless chicken thighs dry with paper towels, then rub all over with 1 tablespoon olive oil, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Let the seasoned chicken rest for 5 minutes at room temperature while the grill finishes preheating.
Place the seasoned chicken thighs directly on the preheated grill grate. Cook for 6-7 minutes per side, until the internal temperature reaches 75°C/165°F, basting with 90ml (1/3 cup) of BBQ sauce during the last 2 minutes of cooking to form a sticky, glossy glaze. Transfer cooked chicken to a wooden cutting board, let rest 5 minutes, then dice into uniform 1.5cm (1/2 inch) pieces.
In a large mixing bowl, combine the diced BBQ chicken, 250g drained rinsed black beans, 150g corn kernels, 75g diced red onion, 360g cooked long-grain white rice, 10g chopped cilantro, and the remaining 90ml (1/3 cup) BBQ sauce. Toss gently with a wooden spoon until all ingredients are evenly coated in sauce, taking care not to mash the beans.
Reduce the grill heat to medium-low (175°C/350°F). Place the 4 flour tortillas directly on the grill grate for 10-15 seconds per side, until soft and pliable with faint light brown grill marks. Transfer warmed tortillas to a clean plate and cover with a dry cotton kitchen towel to trap heat and keep them flexible for rolling.
Lay one warmed tortilla flat on a clean work surface. Spoon 1/4 of the filling mixture (roughly 1.5 cups) in a horizontal line across the center of the tortilla, leaving a 5cm (2 inch) clear border at the top and bottom edges. Top each filling portion with 1/4 cup (28g) of shredded cheddar cheese. Fold the short top and bottom edges over the filling, then roll the tortilla tightly from one long side to the other to fully enclose the filling.
Place the rolled burritos seam-side down on the medium-low grill. Cook for 1-2 minutes per side, turning carefully with tongs, until the tortilla exterior is lightly crisp and golden with dark grill marks, and the cheese inside is fully melted. Remove burritos from the grill, let cool 2 minutes before serving with extra BBQ sauce for dipping if desired.
Tips
2.Avoid overstuffing burritos—leaving the 2-inch edge border prevents filling from spilling out while rolling and grilling, which can cause dangerous grill flare-ups.
3.For a quick flavor boost, add 1 tablespoon of pickled jalapeño slices to each burrito before rolling for bright, tangy heat that cuts through the rich BBQ sauce.
OMG these smoky grilled BBQ burritos are an absolute game changer for our weekly Sunday cookouts! I threw in a little extra smoked paprika like I do for all my grill meals, and my whole family went back for seconds. Even my super picky 10 year old ate two! 10/10 will be making these all summer long.
How did I not think to grill burritos before?? These are SO good, I made a big batch on Sunday and ate them for lunch all week. They held up perfectly in the fridge, even the crispy tortilla didn’t get soggy when I reheated them in the air fryer. Easy 35 minute cook time is perfect for my busy weeknight schedule too.
Super easy recipe! I swapped the pulled pork for jackfruit to make it vegan, and added a little extra BBQ sauce and liquid smoke to get that deep smoky flavor, and it turned out amazing. My meat-eating roommate even stole half of one after his workout and said he couldn’t tell it wasn’t pork. Only knock is I wish there was a quick note for plant-based swaps for people who don’t eat meat, otherwise it’s perfect! Will definitely be adding this to my rotation.
Bro. I’m a broke college student with a tiny apartment grill on my balcony, and this recipe was so easy I didn’t even mess it up. I used that cheap grocery store pre-shredded cheese and pre-cooked grilled chicken to cut down on prep, and it still tasted like something from a food truck. Total win for late night study sessions and pre-game eats.
Made these last weekend when it was 108 out here in Phoenix, so I cranked the grill up high to cook them fast and they came out perfect. The smoky BBQ flavor pairs so well with the cold beer I had with them, no notes. Next time I’m adding pickled jalapeños for an extra kick.
My kids loved these!! I was worried the smoky flavor would be too much for my youngest who hates anything super smoky tasting, but he ate an entire burrito and asked if we could have them for his birthday dinner next month. I didn’t have time to fire up the big grill so I used my countertop grill pan, and it still worked great. Such a win for busy weeknights!
Really tasty recipe! I used gluten free flour tortillas and was worried they’d fall apart on the grill, but I wrapped them tight and cooked them over indirect heat and they held up totally fine. Only reason I’m not giving 5 stars is I wish the recipe noted what temperature to set the grill at – I had to guess a little and almost burned the first one!
Solid easy burrito recipe. I added a couple strips of crispy bacon inside each one because everything is better with bacon, and brushed the outside of the tortillas with a little garlic butter before grilling. Absolute chef's kiss, the smokiness from the grill and the BBQ sauce paired perfectly with the garlic butter. Will make again.
Wait this is way easier than the regular burritos I make for taco Tuesday! The smoky BBQ twist is such a fun change up from our usual salsa and sour cream routine. I served mine with a side of cilantro lime rice and grilled corn, and my husband said it’s better than the burritos we get at our local Tex-Mex spot down the street.
Guys I have literally never grilled anything in my life and I pulled these off! The instructions were so straightforward, no fancy ingredients, and the cook time was exactly 35 minutes like it said. I was so proud of myself, my roommate thought I ordered takeout lmao. Thank you for an easy, foolproof recipe!
I’ve been chasing that perfect smoky burrito I got from a food truck outside a concert last summer, and this recipe is dead on. The key is definitely getting that little char on the tortilla over open flame, no pan on the stove can replicate that flavor. I added a scoop of guac inside before rolling and it was chef's kiss.
Loved these when I made them last week, they’re perfect for meal prep! Quick question though – has anyone tried freezing them? I make a bunch of freezer meals for my hunting trips and I feel like these would hold up great if I wrapped them tight in foil, but I don’t want the tortillas to get all mushy when I reheat them over the campfire. Knocked a star off because I wish there was a freezer prep note, but otherwise incredible!
Made these last night and added a whole chopped habanero to the filling because I love that extra heat, and it was incredible. The smoky BBQ flavor balanced the heat perfectly, and the crispy melted cheese oozing out the ends was chefs kiss. My only mistake was not making a double batch, my partner ate three of them before I even finished cleaning the grill.
Made these for our tailgate before the Ohio State game last weekend and they were such a hit! I pre-wrapped all the fillings at home, brought them in a cooler, and grilled them right in the parking lot. Everyone kept coming back for more, even the fans from the other team were asking for bites. So easy to make on a portable grill, 10/10 for tailgates.
So excited to make these for date night tonight! Quick question though – do I cook the filling first before putting it in the burrito to grill? I’m seeing that the total cook time is 35 minutes and I don’t want to end up with raw chicken or anything, that would be a disaster for my first time making these 😅 Looks so good I already know it’s gonna be 5 stars!
I compete in local amateur BBQ competitions and I tested this recipe out for a casual backyard category last weekend, and took first place! The balance of smoky flavor, the crunch from the grilled tortilla, and the tangy BBQ sauce is perfect. I used my own house BBQ sauce instead of store bought, but the base recipe is rock solid. Everyone at the comp asked for the recipe, I had to send them all here!
Y’all. I accidentally overstuffed the first two burritos so filling oozed out all over the grill when I flipped them, and you know what? The crispy burnt cheese that dripped onto the grates was the best part. I ended up sprinkling a little extra cheese along the edges of the burritos on purpose after that to get that crispy cheese crust. 10/10 happy accident, will be doing that every time now.
Made these for movie night with my partner last night and we ate them straight off the grill while we watched our favorite show. No fancy sides, just a big bag of chips and some queso, and it was the perfect low-effort cozy night meal. Way better than ordering takeout, and cheaper too! We already have plans to make them again next weekend.