After I made this I seriously had a dream about it. I woke up at 3:00 AM and wanted a burrito with this filling. My mouth was watering. I made it knowing my husband wouldn't eat it because of the peppers so I got to enjoy it entirely myself. My plan was to freeze most of them to use as emergency work lunches, but I think I ate one everyday until they were gone. I CANNOT wait to make this again!
Thank you Mel for ANOTHER delicious meal!
Chicken Burrito Filling
INGREDIENTS:
1 cup cooked rice, warm or at room temperature (I used Brown Rice)
1 cup cooked, chicken (I cheated and used the packaged fajita chicken in the bag)
1 can black beans, rinsed and drained
1/8 cup onion, finely chopped
1/2 green 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
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
1 cup cooked rice, warm or at room temperature (I used Brown Rice)
1 cup cooked, chicken (I cheated and used the packaged fajita chicken in the bag)
1 can black beans, rinsed and drained
1/8 cup onion, finely chopped
1/2 green 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
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
DIRECTIONS:
Mix rice together with chili powder, cumin 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.
Mix rice together with chili powder, cumin 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.
Dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.)
I made a few of these and put in the freezer...not that it did any good. I ate them all in the first week.
*This is how Mel does it...but I couldn't be bothered with taking the time to do it:
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 large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan 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.
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