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Yummy crisp burritos that you can change to fit your taste buds!
1. First make your shredded chicken by putting chicken in boiling water for 20 minutes. Don’t overcook it or the chicken will get dry. Cool until you can shred the chicken. In the meantime cook the rice according to package instructions.
2. Mix the cooked rice, chili powder, cumin and garlic salt together in a bowl. Add the shredded chicken and beans to the mixture.
3. Arrange chicken and rice mixture down center of each tortilla. Sprinkle cheese over chicken mixture. Top with a little sour cream and salsa. Roll stuffed tortillas up and secure with a toothpick.
4. Spray tortilla with cooking spray. Heat a skillet over medium heat or heat griddle. Arrange 2 wraps seam side down in pan and cook until golden brown and crisp, about 2-3 minutes per side.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!