Monday, July 21, 2014

Southwestern Crispy Chicken Burrito

This recipe is from one of my favorite food blogs- Mel's Kitchen Cafe! This is a very filling meal that serves well with a salad. It will definitely fill your Mexican craving and make for some great leftovers for lunch!

4 C white rice, cooked
4+ cooked, shredded chicken (or any other shredded meat--pork or beef)
1 can black beans, rinsed and drained
4 green onions, finely sliced (white and green parts)
2 red peppers, roasted, chopped
1/2 C fresh cilantro, chopped
juice of 2-3 limes
1 T chili powder
2 t ground cumin
1 t garlic salt
4 C shredded cheese
Sour cream (optional)
burrito-sized tortillas

1. Mix rice together with spices. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas leaving 1/2'' border around edges, then arrange chicken and rice mixture down the center of each tortilla. Drop bits of sour cream if using. Roll stuffed tortillas, and flatten with the palm of your hand. Spray seam-size of the wrap lightly with cooking spray.
2. Heat a large griddle or grill over medium heat. Arrange wraps, seam-side down, and cook until crisp 2-3 minutes per side.

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