Easy Chicken Burritos

I live in Arizona, so I’ve had my fare share of burritos in my 40 years.  To be completely honest with you, I’m not a huge fan.  I’m probably the only girl in the world who goes to Chipotle and orders a Burrito Bowl with a tortilla on the side.  I LOVE the tortilla…SO MUCH that if I have the fillings IN the tortilla, I don’t really get to enjoy the tortilla.  I like my fillings separate.

I bring this up because you wouldn’t otherwise be so amazed if I’d told you I’ve eaten a burrito for lunch THREE days in a row now.  Why this sudden change of heart, you ask?

 

THIS RECIPE…..IS….THE….BOMB!

I found the original recipe on Pinterest here and made some adjustments in my recipe.

Southwest Chicken Southwest Burritos
Author: 
Recipe type: Burritos
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
Chicken Burritos
Ingredients
  • 1 cup cooked rice, warm or at room temperature
  • 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
  • 1 can black beans, rinsed and drained
  • 1 green onion, finely sliced (white and green parts)
  • ½ red or green pepper, diced (optional)
  • ¼ cup fresh cilantro, chopped juice of 1 lime
  • ½ tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic salt
  • 2 cups shredded cheese
  • chopped black olives (optional)
  • Sour cream (optional)
  • Flour Tortillas ( I use My Nana’s Uncooked Tortillas)
Instructions
  1. Mix rice together with chili powder, cumin and garlic salt.
  2. Add remaining ingredients except for cheese and sour cream.
  3. Sprinkle cheese over tortillas, leaving ½-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
  4. If you want sour cream INSIDE the burrito, now’s the time to dollop that on!
  5. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.
  6. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute.
  7. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side.
  8. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

It’s a damn good things these are healthy!

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