Southwest Chicken and Rice Burritos

cheapest car insurance, cheap auto insurance, cheap auto insurance, CREDIT CARD, Structures Annuity Settlement, CHEAP CAR INSURANCE, CAR INSURANCE, HAIR beautiful, hosting, Mesothelioma Law Firm, Asbestos Lawyers, Life Insurance Co Lincoln, forex, home insurance, Personal Injury Lawyers, Mortgage Adviser,

Southwest Chicken and Rice Burritos

  • 1 cup cooked brown rice (we used the Minute Rice)
  • 1 cup cooked, shredded chicken
  • 1 can black beans, rinsed and drained
  • juice of 1 lime
  • 1/2 cup mild salsa (or whatever spiciness you like)
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon garlic salt
  • 2 cups shredded cheese (I used Monterey jack)
  • Sour cream (optional)
  • 4 burrito-sized flour tortillas


Mix rice together with chili powder and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: The original recipe calls for dollops of sour cream to be placed over the cheese, but I regretfully forgot to do this when we made them. We just dipped them in sour cream as we ate them- which was still yummy!) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a panini press or large griddle to medium high heat. Arrange wraps, seam-side down, on press 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 with sour cream and salsa!