Chicken Burrito with tomato cilantro salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Old El Paso Burrito Seasoning Mix1 1/4 cups tap water8 oz Chicken breast tenders chopped2 T onion chopped fine1/2 cup La Casona Black Beans1/2 cup Arborio Rice cooked1/2 cup canned mushrooms chopped1 C Colby Jack Cheese Shredded4 Mission Burrito WrapsSalsaone Roma Tomato Chopped, core and seeds discardedLeaves from 6 sprigs Cilantro chopped1 clove garlic minced1 small shallot minced1 T Extra Virgin Olive OilJuice from one half lime.
Spray a large non stick skillet with cooking spray. Heat the skillet over medium heat. Add the chopped onions and chopped chicken and brown until the chicken is cooked through. Add the Old El Paso Burrito Seasoning mix, 1 1/4 cups water, rice, mushrooms and black bean. Simmer for five to seven minutes until thickened. Remove from the heat.
Make the salsa with the Roma Tomato, cilantro leaves, garlic, shallot, olive oil and lime juice.
Steam, microwave or dry fry on a skillet the burrito wrap until soft.
Fill each wrap with one quarter of the chicken, rice, mushroom and bean mixture, 1 1/2 T Salsa, and 1/4 cup Colby Jack cheese and fold.
Serving Size: Makes 4 servings
Make the salsa with the Roma Tomato, cilantro leaves, garlic, shallot, olive oil and lime juice.
Steam, microwave or dry fry on a skillet the burrito wrap until soft.
Fill each wrap with one quarter of the chicken, rice, mushroom and bean mixture, 1 1/2 T Salsa, and 1/4 cup Colby Jack cheese and fold.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 619.4
- Total Fat: 27.8 g
- Cholesterol: 92.9 mg
- Sodium: 1,947.9 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 6.2 g
- Protein: 37.2 g
Member Reviews