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Grilled Chicken Burrito

1/2 cup water
1 teaspoon soy sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon liquid smoke flavoring
1/4 teaspoon black pepper
1/4 teaspoon chili powder

2 boneless chicken breasts
1 cup cooked rice
1/2 cup enchilada sauce
1/2 teaspoon salt
4 12" flour tortillas
1/3 cup shredded Cheddar cheese
1/3 cup shredded Monterey jack cheese
green onion, sliced

In a small bowl combine marinade ingredients. Pour the mixture over
the chicken breasts and Marinade overnight. Cook the chicken on
your barbecue or indoor grill over med-high heat for 5-6 min. per
side, or until done. Slice the chicken into bite-size chunks. Add
the enchilada sauce to the rice. Put on the rice over low heat,
uncovered, and cook until hot. Heat the tortillas in a steamer, or
wrap them in moist towels and heat on high for 25-30 sec. in the
microwave. Build the burrito by spreading 1/4 of the chicken down
the middle of one of the tortillas. Leave room at the end for
folding. Spread 1/4 of the rice over the chicken. Sprinkle a heaping
tablespoon of each of the cheeses over the rice. Sprinkle sliced
green onions to taste. Fold up. You may want to heat up each burrito
in the microwave for 20-30 sec. to help the cheese melt.


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