Southwestern Chicken Burrito

Delicious, fast and healthy meal. The following is an update from Mel's Kitchen Cafe. The recipe will make 6 large burritos. But it refrigerated well, so can spread it out over 2 to 3 days.

Makes 6 servings

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (Use rotisserie chicken and freeze any not used)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red pepper, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• Baby arugula (or spinach)
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream 
• 6 burrito-sized flour tortillas

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese, arugula, and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges. Dollop little bits of sour cream over the cheese. Added some Arugula, then arrange chicken and rice mixture down the center of each tortilla. 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. 

2. Heat a large non-stick skillet over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 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.




(Update from Mel's Kitchen Cafe)