Thursday, February 26, 2015

Grilled Chicken Burritos

Chicken burritos are such a great basic meal.  When I came across this idea to grill the burritos, I was all ears!  I love the crunch that the crispy shell adds to each bite.  It's my favorite way to do burritos now.  And this filling is fabulous!  It's very flexible so you can adjust it to work with whatever you like and have on hand.  A quick, easy, flexible and delicious meal all the way around!

1 cup cooked brown rice
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
2 cups shredded cheese
6 burrito-sized flour tortillas
2 TBS softened butter
Sour cream and diced tomatoes

Heat skillet or griddle over medium-high heat.  Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for tortillas, butter, sour cream and tomatoes.  Brush one side of each tortilla with butter.  Arrange rice and chicken mixture down the middle of each tortilla, on the non-butter side.  Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with your hand.  Place on heated griddle, seam side down.  Cook until golden brown and crisp, about 2-3 minutes per side.  Serve warm.  Top with sour cream and diced tomatoes, if desired.

As a Freezer Meal
Prepare rice and chicken mixture, as directed.  When cooled to room temperature, place in a gallon sized, freezer ziploc bag.  When ready to use, thaw and use to fill tortillas.  Continue to grill, as directed.

Source:  Mel's Kitchen Cafe


Jamie Young said...

I have this same recipe and LOVE it (of course I love anything from Mel's Kitchen Cafe). Definitely a keeper!

Janessa said...

That's awesome! Mel's is fabulous!

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