Pollo Asado Loaded Chicken Burrito

Directions

1. In a bowl, combine the juices from the oranges, lemons, and limes with garlic powder, Garlic Citrus Mojo seasoning, and Tequila Lime seasoning. Coat the chicken breasts in the marinade and let it rest for at least 30 minutes.

2. Preheat the Blackstone griddle to medium heat. Place the used fruit from the oranges, lemons, and limes face down on the griddle to caramelize. Flip occasionally until the fruit becomes toasted and sweet. Set aside.

3. Drizzle olive oil on the preheated griddle and cook the marinated chicken breasts for 8-10 minutes per side, flipping often to prevent burning from the sugar in the seasoning. Once cooked, let the chicken rest for a few minutes, then chop it into bite-sized pieces.

4. Return the chopped chicken to the griddle. Drizzle the caramelized fruit juice over the chicken and sprinkle with additional Garlic Citrus Mojo and Tequila Lime seasoning. Top with shredded Colby Jack cheese and let it melt. Remove from the griddle.

5. On another part of the griddle, add olive oil and cook the diced red bell pepper, onion, black beans, corn, and diced green chiles for 3-4 minutes until the vegetables soften and the mixture is heated through. Season with salt and pepper to taste.

6. Warm the tortillas on the griddle for about 30 seconds on each side until soft and pliable.

7. To assemble, place the cheesy, caramelized chicken in the center of each tortilla and top with a generous spoonful of the black bean salsa. Fold the sides of the tortilla over the filling and roll it tightly into a burrito.

8. Toast the burritos on the griddle for 1-2 minutes per side until golden and crisp.

9. Serve immediately with optional toppings like sour cream, guacamole, or salsa.