Elevated Chicken Burrito
This recipe will result in the most mouth-watering divine burrito you have ever tried! Super easy finger-licking recipe for grilling and smoking.
2 lb boneless skinless chicken thighs
1/3 bottle of Sabauce Marinade
4 Don Poncho XL tortillas
1 large order of truffle fries (left overs from lunch order)
1 sprig of mint
1/2 cup plain greek yogurt
Wash and pat dry chicken thighs.
Add 1/3 bottle of Sabauce Marinade to a medium Tupperware, add chicken and mix around so that the marinade overs all surfaces, cover and refrigerate for 4-5 hours.
Slice cucumber into 1/4" rounds, chop mint and add both to greek yogurt, refrigerate for up to 2 hours.
Light your Pit Barrel® according to instructions.
Cook chicken thighs on grill grate to internal temp of 165º. Squeeze lime over the cooked thighs.
If you do not have access to truffle fries you can use your favorite fast food fries just add truffle oil or truffle salt. Heat fries up in air fryer or toaster oven.
Heat your wraps on the grate of your Pit Barrel® so they do not rip with rolling up the burrito.
Chop your chicken into cubes or strips. Add chicken, fries and yogurt to the warm wraps, roll it up.
Desired Temp: 165º