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?
I found the original recipe on Pinterest here and made some adjustments in my recipe.
- 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)
- Mix rice together with chili powder, cumin and garlic salt.
- Add remaining ingredients except for cheese and sour cream.
- Sprinkle cheese over tortillas, leaving ½-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
- If you want sour cream INSIDE the burrito, now’s the time to dollop that on!
- Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.
- Heat a large non-stick skillet (or griddle) over medium heat for 1 minute.
- Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side.
- 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.
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It’s a damn good things these are healthy!