Cinco de Mayo: Chicken Burritos With Mango Salsa

by | Read time: 2 minutes

Don’t act like Cinco de Mayo isn’t one of your favorite holidays. In case every Taco Tuesday wasn’t enough, here’s an extra shot at celebrating your love for Mexican food. But don’t blow it by making tacos for the thousandth time. Shoot for something a little more flavorful and complex, like this chicken burrito recipe. The citrus marinade brings these burritos to life, while the slightly spice mango salsa plays a real supporting role. Simply add cheese and lettuce to round out the scene – and that’s a wrap on dinner!

2 Chicken Burrito Wraps With Lettuce & Red Bell Pepper on Cutting Board #recipe |

Chicken Burrito

4 boneless, skinless chicken breasts
1/4 cup Simple Truth Organic Homestyle Orange Juice
2 Tbsp. lemon juice
2 Tbsp. lime juice
1/2 tsp. Simple Truth Organic Ground Chili Powder
1/4 tsp. Simple Truth Organic Ground Cumin
A pinch Simple Truth Organic Cayenne Pepper
4 large flour tortillas
Salt & pepper, to taste

Mango Salsa

2 mangoes, peeled, seeded & cut into chunks
1 jalapeno pepper, seeded & minced
1/2 red bell pepper, diced
1/4 cup Simple Truth Organic Cilantro, chopped
Salt & pepper, to taste


1/4 head romaine lettuce, torn
1/2 cup shredded Monterey Jack cheese


1. Heat grill to medium high.
2. In a gallon-sized zip-top bag, combine orange juice, lemon juice, lime juice, chili powder, cumin and cayenne. Add chicken and refrigerate 30 minutes.
3. Remove chicken and discard marinade. Sprinkle chicken with salt and pepper, to taste.
4. Grill 5 – 6 minutes per side, or until cooked through. Transfer to a plate and tent with foil.
5. Meanwhile, wrap tortillas in foil and warm in the oven. Or, spritz with water and heat in microwave.
6. Prepare salsa in a large bowl. Stir together mangoes, jalapeno, bell pepper, cilantro, plus salt and pepper to taste.
7. Add chicken, mango salsa, cheese and lettuce to each warm tortilla and wrap tightly. Serve with extra salsa.