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Barbecued Burritos

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  • Prep 25 min
  • Total 9 hr 0 min
  • Servings 6
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Betty Crocker's Great Grilling cookbook shares a recipe! If you've never tried making grilled stuffed burritos, you'll be shocked at how delicious these Barbecued Burritos are! Barbecue sauce is brushed over the folded burritos before grilling, providing a smoky and savory-sweet taste when combined with fillings of hearty steak, melty cheddar cheese and a fresh, zesty orange-jicama salsa. This grilled stuffed burrito recipe is a sure hit at your next cookout.
Updated Mar 9, 2023
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  • 1 boneless beef top round steak, about 1 inch thick (1 lb)
  • 1 can (5 1/2 oz) spicy eight-vegetable juice
  • 2 tablespoons lime juice
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt

Orange-Jicama Salsa, if desired

  • 1 medium orange, peeled, chopped
  • 1/2 cup chopped peeled jicama
  • 1/4 cup chopped tomatillas
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1 small serrano chile, seeded, finely chopped (1 tablespoon)


  • 6 flour tortillas (10 inches in diameter)
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium tomato, chopped (3/4 cup)
  • 1 medium avocado, chopped
  • 3/4 cup spicy barbecue sauce


  • 1
    With fork, pierce beef several times on both sides. In shallow nonmetal dish or resealable food-storage plastic bag, mix all remaining beef ingredients. Add beef; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
  • 2
    In small nonmetal bowl, mix all salsa ingredients until blended. Cover; refrigerate at least 2 hours to blend flavors.
  • 3
    Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Wrap tortillas in heavy-duty foil.
  • 4
    Remove beef from marinade; discard marinade. Place beef on grill rack. Cover and grill beef over medium heat 25 to 30 minutes for medium doneness, turning once. Add packet of tortillas for last 5 minutes of grilling, turning occasionally, until warm.
  • 5
    Cut beef across grain into thin slices. Place beef, cheese, onion, tomato and avocado on center of each tortilla. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Brush burritos with barbecue sauce.
  • 6
    Grill burritos uncovered over medium heat 5 minutes, turning once, until hot. Serve burritos with salsa.

Tips from the Betty Crocker Kitchens

  • tip 1
    Jicama is a crunchy root vegetable related to the sharp-tasting turnip, but it's much more mild in flavor. To cut jicama, peel the brown outer skin before chopping the white flesh. Tomatillos are a small green fruit that look similar to cherry tomatoes. Remove the outer husks and rinse off any sticky residue before chopping.
  • tip 2
    The orange-jicama salsa provides an ultra-refreshing taste, but you can serve these BBQ burritos with any desired salsa.


450 Calories, 18 g Total Fat, 27 g Protein, 50 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
18 g
Saturated Fat
7 g
60 mg
640 mg
730 mg
Total Carbohydrate
50 g
Dietary Fiber
5 g
27 g
% Daily Value*:
Vitamin A
Vitamin C
3 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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