Lamb Barbacoa Burritos

Prep Time: 30 Mins

Cook Time: 4 Mins

Total Time: 34 mins

Serves: 4

The barbacoa filling for these burritos is worth making in big batches. You can reheat to serve it in soft rolls or on top of pizza or baked potatoes. And of course, it makes a great burrito filling! These Lamb Barbacoa Burritos are stuffed full of the lamb barbacoa, layered with hot cooked rice, a fresh avocado salsa and a little sriracha mayonnaise, then grilled until browned and crisp on the outside. Ready to eat at home or wrap to take on the go!

Ingredients

Swap Protein

Thomas Farms Boneless Leg of Lamb

1 ripe avocado, pitted, peeled, and diced (about 1 cup)
1 cup thawed frozen whole kernel corn
1 cup diced tomatoes
¼ cup chopped fresh cilantro
2 tablespoons lime juice
4 tablespoons sriracha mayonnaise
4 burrito-size flour tortillas (12-inch), warmed
2 cups cooked long-grain white rice
2 cups Lamb Barbacoa, warmed (for cooking directions see Lamb Barbacoa recipe)
1 cup shredded Cheddar or Mexican blend cheese (about 4 ounces)
2 tablespoons vegetable oil

Instructions

Add the avocado, corn, tomatoes, ¼ cup cilantro and 2 tablespoons lime juice to a bowl and toss to coat. Cover and refrigerate.
Spread 1 tablespoon sriracha mayonnaise on each tortilla. Layer each with ½ cup rice, ½ cup Barbacoa, ½ cup avocado mixture and ¼ cup cheese. Fold up the sides of the tortillas over the filling and roll up to enclose.
Heat a grill pan over medium-high heat. Brush the burritos with the oil. Grill the burritos for 2 minutes, then turn and cook for another 2 minutes. Serve immediately or wrap in foil to keep warm.

Ingredients

Swap Protein

Thomas Farms Bone-In Leg of Lamb

1 ripe avocado, pitted, peeled, and diced (about 1 cup)
1 cup thawed frozen whole kernel corn
1 cup diced tomatoes
¼ cup chopped fresh cilantro
2 tablespoons lime juice
4 tablespoons sriracha mayonnaise
4 burrito-size flour tortillas (12-inch), warmed
2 cups cooked long-grain white rice
2 cups Lamb Barbacoa, warmed (for cooking directions see Lamb Barbacoa recipe)
1 cup shredded Cheddar or Mexican blend cheese (about 4 ounces)
2 tablespoons vegetable oil

Instructions

Add the avocado, corn, tomatoes, ¼ cup cilantro and 2 tablespoons lime juice to a bowl and toss to coat. Cover and refrigerate.
Spread 1 tablespoon sriracha mayonnaise on each tortilla. Layer each with ½ cup rice, ½ cup Barbacoa, ½ cup avocado mixture and ¼ cup cheese. Fold up the sides of the tortillas over the filling and roll up to enclose.
Heat a grill pan over medium-high heat. Brush the burritos with the oil. Grill the burritos for 2 minutes, then turn and cook for another 2 minutes. Serve immediately or wrap in foil to keep warm.