Southwest Chicken and Rice Burritos

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!

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