Orange Chicken Burrito
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Marinade: Mix first 7 ingredients in large shallow baking dish or zip lock bag. Add chicken and turn to coat. Cover and refrigerate at least 4 hours or overnight, turning chicken occasionally.
Place Tortillas in Foil, wrap tightly, Place into 350* oven for 15 minutes.
Remove chicken from Marinade reserving marinade for later use, slow cook chicken until tender, reserving any juice to add to sauce. In a sauce pan, melt and add flour stirring to make a rue, then slowly add marinade and any juices; simmer over medium heat until sauce is slightly reduced and thickens, stirring occasionally, about 8 to 10 minutes. While sauce is simmering shred chicken then add to sauce and continue to simmer; Season sauce with salt and pepper, as needed. In a separate skillet add 2 tbsp olive oil, sauté celery, onion, green /red peppers and orange slices; Sauté 3 to 5 minutes. Transfer chicken and sauce to dish and serve with stir fried veg's as a garnish. Place chicken mixture in tortilla wraps, top with stir fried veg's, and add Cheese as desired.
Number of Servings: 18
Recipe submitted by SparkPeople user CLFRENCH78.
6 boneless chicken breast 2 tbsp Olive Oil2 cups fresh squeezed orange juice 3 tsp orange zest6 cloves Garlic minced2 tsp ground cumin4 tsp cilantro8 tsp Chill powder1 cups each celery, onion, Green /Red Peppers, & Orange slices2 tbsp Olive oil2 tbsp butter2 tbsp all purpose flourTortilla wraps
Marinade: Mix first 7 ingredients in large shallow baking dish or zip lock bag. Add chicken and turn to coat. Cover and refrigerate at least 4 hours or overnight, turning chicken occasionally.
Place Tortillas in Foil, wrap tightly, Place into 350* oven for 15 minutes.
Remove chicken from Marinade reserving marinade for later use, slow cook chicken until tender, reserving any juice to add to sauce. In a sauce pan, melt and add flour stirring to make a rue, then slowly add marinade and any juices; simmer over medium heat until sauce is slightly reduced and thickens, stirring occasionally, about 8 to 10 minutes. While sauce is simmering shred chicken then add to sauce and continue to simmer; Season sauce with salt and pepper, as needed. In a separate skillet add 2 tbsp olive oil, sauté celery, onion, green /red peppers and orange slices; Sauté 3 to 5 minutes. Transfer chicken and sauce to dish and serve with stir fried veg's as a garnish. Place chicken mixture in tortilla wraps, top with stir fried veg's, and add Cheese as desired.
Number of Servings: 18
Recipe submitted by SparkPeople user CLFRENCH78.
Nutritional Info Amount Per Serving
- Calories: 315.4
- Total Fat: 8.7 g
- Cholesterol: 45.6 mg
- Sodium: 331.2 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 3.6 g
- Protein: 23.5 g
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