The Pioneer Woman Tasty Kitchen
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Crispy Chicken Burritos

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Yummy crisp burritos that you can change to fit your taste buds!

Ingredients

  • 1 pound Chicken Breasts
  • 1 cup Rice, Cooked According To Package Instructions, Still Warm
  • 1-½ teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • ½ teaspoons Garlic Salt
  • 1 can (15 Oz. Size) Black Beans, Rinsed, Drained
  • 6 whole Burrito-sized Flour Tortillas
  • 2 cups Shredded Cheese
  • Optional Garnishes: Sour Cream, Salsa, Etc

Preparation

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.

One Comment

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Lori on 9.1.2011

Mmm these look really good and simple to make

4 Reviews

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Eugenia on 12.7.2012

This was amazing! I, too, had too much filling, which was fine cause I had extra tortillas as well. I also tried adding some lettuce — not a good idea, it cooked on the grill and got all mushy. Haha, my first time making burritos so overall I was surprised that it was so successful aside from that! Thank you for the recipe!!

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jessswan on 12.9.2011

This recipe is so delicious! The hubby loves it, too! I basically doubled the recipe and used 3 lbs. boneless, skinless, frozen chicken breasts thawed and boiled for 30 minutes. It shredded just fine and was thoroughly cooked. I also put a little lime and jalapeno (would have put cilantro, too, but it went bad!) in my rice to make it more like Chipotle. All told, this made 20 burritos, so we’ll have plenty for later and to freeze. This recipe was very easy to follow and turned out even better than I had envisioned. The burritos were the perfect crispness and stayed together without making too much of a mess. Thanks for sharing!

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mnmgbwi on 10.4.2011

The filling is amazing and so versatile. I seem to have left over filling, but will gladly find a way to use it! My 3 year old gobbled this up so it is definitely going into the rotation. Great, easy dinner.

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jillpickle on 8.28.2011

These are so incredibly good! The seasoning on the rice is just perfect. Next time I’ll cook my chicken a bit more so it shreds easier but I love the flavors together. Great recipe!

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