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.
Recipe by REASONS TO SKIP THE HOUSEWORK at https://www.reasonstoskipthehousework.com/best-chicken-burritos-ever/