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Mole Grilled Chicken & Veggie Burrito


12" Pressed
12" Pressed
Mole Grilled Chicken & Veggie Burrito

Scale Your Recipe

Original Recipe Serves 12
Prep Time 14 min
Cooking Time 24 min


12 each  12" Heat Pressed Flour Tortillas (10430)  
As needed  Olive Oil  
1 1/2 each  Zucchini , cut in slices lengthwise 
1 1/2 each Yellow Squash , cut in slices lengthwise 
1 1/2 each  Red Onions , cut into 1/2" rings 
3 each  Bell Peppers , multicolored, seeded, stemmed 
As needed Citrus rub, dry seasoning   
4 lbs.  Chicken breasts, butterflied lengthwise 
9 cups Brown Rice , prepared, warm 
6 cups Mole sauce, red, prepared   


1.) In large mixing bowl, toss sliced vegetables with olive oil and season with citrus rub. Grill vegetables over medium-high heat for 2-3 minutes per side. Reserve warm.

2.) Coat butterflied chicken breasts in olive oil and season liberally with citrus rub. Grill over medium-high heat for 4 minutes per side, or until internal temperature reaches 165°F. Remove from grill, slice thin, and reserve warm.

3.) To prepare single serving, place 1 warm wrap on work surface. Top center of wrap with ¾ cup warm brown rice, and layer with 3 oz. grilled chicken slices, ¾ cup grilled vegetables, and ¼ cup (2 oz. ladle) of red mole sauce. Roll into a burrito and serve with another ¼ cup (2 oz. ladle) of red mole smothered over top. Serve immediately.

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