1. Preheat the grill to medium-high; grease the grate well. Season the chicken all over with salt and pepper. Toss the chicken with half the Summer Fresh Butter Chicken Sauce. Grill, turning as needed, for 15 to 20 minutes or until cooked through. Cool slightly. Thinly slice the grilled chicken.
2. Grill, turning as needed, for 15 to 20 minutes or until cooked through. Cool slightly. Thinly slice the grilled chicken.
3. Arrange the tortillas on a clean work surface. Spread the rice down the centre of each tortilla, leaving a small border on either end. Top with sliced chicken, the remaining Summer Fresh Butter Chicken Sauce, yogurt, red onion and cilantro. Fold up the bottom of the tortilla over the filling, then fold in the sides and roll tightly into a burrito. Lightly brush the outside of each burrito with oil.
4. Place the burritos, seam side down, on the grill. Toast for 2 to 3 minutes per side or until golden brown and heated through. Cut each burrito in half and serve immediately.
Tip: Make this a vegetarian dish by grilling extra firm tofu instead of chicken.
Tip: Use corn tortillas instead of flour tortillas for a gluten free burrito.
Calories per serving: 442, Fat 12 grams, Cholesterol 85 mg, Sodium 871 mg, Carbohydrates 39 grams, Fibre 2.5 gram, Sugar 4 grams, Protein 37 grams