We love us some Mexican food in our house and I love any kind of update that we can give to our usual repertoire. These are so yum and so easy. I love the nicely spiced rice and the fresh ingredients that really brighten things up. It can very easily be doubled to feed a bigger crowd or to have leftovers. Also, you totally have to use raw tortillas - they will make anything you cook taste like it came from a restaurant.
Crispy Southwest Chicken Burritos
adapted from My Kitchen Cafe
Makes 6 burritos
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (I used a rotisserie chicken on this day but have also made it with leftovers.)
1 green onion, finely sliced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic salt
2 cups shredded sharp cheddar cheese
Reduced -fat sour cream
6 burrito-sized tortillas
*You could also add a 15 ounce can of drained and rinsed black beans to the rice mixture. I didn't do that this time.
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese in the middle of the tortillas and dot with about 1-2 tbsp. of sour cream, then arrange chicken and rice mixture down the center of each tortilla. (If you're using raw tortillas, you will have just heated them on both sides in a skillet or on a griddle before filling them with the mixture.) Fold in 2 sides of the tortilla to enclose filling and roll up into a burrito. Spray the tortillas all over with cooking spray.
Heat a griddle over medium heat. Arrange 2 burritos seam-side down on griddle and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining burritos.
