EASY CHICKEN BURRITOS
Make your own chicken burritos in 25 minutes, ideal for a packed lunch or easy dinner. Fill them with rice, beans, cheese, avocado and soured cream
Provided by Anna Glover
Categories Dinner, Main course
Time 25m
Yield (makes 6 burritos)
Number Of Ingredients 13
Steps:
- Heat the oil in a frying pan and gently fry the onion until soft, about 10 minutes. Stir in the chipotle paste and the chicken to warm through.
- Heat the rice following pack instructions and warm through the kidney beans in their liquid in a small pan. Drain the beans and fold in the cooked rice, with half the lime juice and half the coriander.
- Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.
- Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.
- Divide the rice and beans between the warmed wraps, piling the mixture into the middle of each one. Lay the chicken on top, then add a spoon each of the avocado, salsa, cheddar and soured cream, if using. Don't overfill the wraps or they will be difficult to close.
- With each wrap, fold over two ends to cover the filling, then carefully roll over and tuck the ends under to make a thick sausage shape with the folds on the base. Keep the prepared ones warm in a low oven as you work. Cut in half, on a diagonal, to serve.
Nutrition Facts : Calories 610 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 1.7 milligram of sodium
EASY CHICKEN BURRITOS WITH MOJO
Steps:
- Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.
- To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
- Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
- Yield: 8 servings
- Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.
- Yield: 8 servings
TREAT YOURSELF! AWESOME EASY CHICKEN BURRITOS
Each bite bursts with flavor as it practically melts in your mouth! The tasty burrito filling can also be used for tacos, enchiladas, or nachos. Leftovers, that is IF you're lucky enough to have any, freeze well.
Provided by Debs Recipes
Categories Lunch/Snacks
Time 8h20m
Yield 8-10 burritos
Number Of Ingredients 16
Steps:
- Fry bacon until crisp; remove bacon from pan and brown chicken thighs in the hot bacon fat; add onions and season thighs, adjusting amounts according to your preference.
- With a large slotted spoon, transfer browned thighs and onions into crockpot then pour beans and rotel over the top; cover and cook on low for about 8 hours.
- Before serving, remove skin and bones from the now falling-apart-tender chicken and shred the meat (be careful it will shred fast) then gently stir in the cream cheese.
- To serve: Place hot meat mixture and your choice of optional garnishes onto a softened tortilla then roll into a burrito and Treat Yourself! to a wonderful easy meal!
Nutrition Facts : Calories 440, Fat 29.6, SaturatedFat 9.9, Cholesterol 136.9, Sodium 356.9, Carbohydrate 12.5, Fiber 3.7, Sugar 0.6, Protein 30.2
EASY SALSA CHICKEN BURRITOS
Celebrate! Keep these easy ingredients on hand for a quick dinner fiesta.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- In 10-inch nonstick skillet, cook chicken over medium heat, stirring occasionally, until no longer pink in center.
- Stir in taco seasoning mix and salsa. Cook until hot.
- Spoon chicken mixture onto tortillas. Top with lettuce, cheese and bell pepper strips. Roll up tortillas.
Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Burritos, Sodium 1010 mg, Sugar 1 g, TransFat 0 g
EASY CHICKEN BURRITOS WITH MOJO
How to make Easy Chicken Burritos with Mojo
Provided by @MakeItYours
Number Of Ingredients 29
Steps:
- Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper. To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
- Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve. Yield: 8 servings
- Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper. Yield: 8 servings
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