Step 1

Preheat grill to medium-high.

Step 2

In a small bowl, add room temp chicken tenders, 1 tsp salt, 1 tsp garlic powder, 1 tbsp cumin, 1 tsp smoked paprika and 2 tbsp oil. Toss together and set aside.

Step 3

Once the grill is hot, add chicken tenders and close the grill for 2-3 minutes. Open the grill and turn tenders once the bottom of the chicken pieces are golden with grill marks. Cook for another 2 minutes and check temp - the thickest pieces should read 165F when inserted with a meat thermometer.

Step 4

Remove chicken tenders from the grill and place in a clean bowl. Finish with the juice from 1/2 a lime. Let rest for 5 minutes then cut into bite sized pieces.

Step 5

Lay out one large tortilla and add a layer (as much as you prefer) of refried beans, pepper jack cheese, chopped grilled chicken, tomatoes, pickled onions, avocado and cilantro.

Step 6

Fold opposite sides of the burrito inwards then roll it together to seal it all in. Set aside.

Step 7

Heat a nonstick pan over medium heat and add a little bit of oil.

Step 8

Add the burrito, seam side down, and cook until golden brown. Turn the burrito and toast on 1-2 more sides or until the burrito has a crispy crust.

Step 9

Wrap in tinfoil. Slice down the middle when you’re ready to enjoy.