Name: Chicken Burritos
Prep time: 30 min
Cook time: 35 min
Ingredients: 1/3 cup White rice (rinsed); 1/2 tsp Ground cumin; 1/4 tsp Garlic powder; 1/4 tsp Dried oregano; 1/2 tsp Paprika; 1/4 tsp Cajun seasoning; 8 oz Chicken breast boneless skinless (diced into small bite-sized pieces); 2 TBSP Extra-virgin olive oil; 1/2 cup Black beans (drained and rinsed); 1/2 cup Mexican cheese blend (shredded); 2 Tortilla wraps (large ); 4 TBSP Sour cream; Hot sauce (optional); Salt; Black pepper; 1 Tomato (chopped very small); 1 TBSP Red onion (chopped); 2 cloves Garlic (minced); 1/2 TBSP Extra-virgin olive oil; 1 TBSP Fresh cilantro (chopped, plus more for garnish); 1 tsp Jalapeño pepper (diced small, use as desired (optional)); 2 oz Tortilla chips; 2 TBSP Mayonnaise; ¼ tsp Garlic powder; ¼ tsp Onion powder; 1/8 tsp Chili powder; 1 tsp Lime juice; 2 tsp Fresh cilantro (chopped); 1 cup Corn (defrosted); 1 TBSP Honey

Chicken Burritos

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Prep Time: 30

Cook Time: 35

Servings:

Calories: 1073kcal

Ingredients

Burrito

1/3 cup White rice rinsed
1/2 tsp Ground cumin
1/4 tsp Garlic powder
1/4 tsp Dried oregano
1/2 tsp Paprika
1/4 tsp Cajun seasoning
8 oz Chicken breast boneless skinless diced into small bite-sized pieces
2 TBSP Extra-virgin olive oil
1/2 cup Black beans drained and rinsed
1/2 cup Mexican cheese blend shredded
2 Tortilla wraps large
4 TBSP Sour cream
Hot sauce optional

Seasoning

Salt
Black pepper

Chips and Pico

1 Tomato chopped very small
1 TBSP Red onion chopped
2 cloves Garlic minced
1/2 TBSP Extra-virgin olive oil
1 TBSP Fresh cilantro chopped, plus more for garnish
1 tsp Jalapeño pepper diced small, use as desired (optional)
2 oz Tortilla chips

Mexican Street Corn Salad

2 TBSP Mayonnaise
¼ tsp Garlic powder
¼ tsp Onion powder
1/8 tsp Chili powder
1 tsp Lime juice
2 tsp Fresh cilantro chopped
1 cup Corn defrosted

Margarita Mocktail

1 TBSP Honey
12 oz Sparkling water
8 oz Orange juice
2 TBSP Lime juice as needed to taste
2 wedges Lime for garnish - optional
Ice cubes optional

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Instructions

Prep the ingredients per the instructions above.
Prepare the rice according to the directions on the package. Once tender, season with salt and pepper to taste.
Prep chicken: In a bowl mix the cumin, garlic powder, oregano, paprika, cajun seasoning, and salt. Toss in the chicken well and set aside.
Make the pico: Place all the ingredients (except the tortilla chips) into a bowl and mix well. Season with salt and pepper to taste. Refrigerate until you are ready to serve.
Street Corn Salad: Add the mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice, and chopped cilantro into a small bowl. Stir together until combined. MIx in the corn. Set aside.
Heat a non-stick pan over medium heat. Once hot, add the oil. Saute the chicken until nicely browned and cooked through to an internal temperature of 160°F (71°C) using a thermometer.
In a bowl mix the chicken, rice, beans, and cheese. Season with salt and pepper to taste.
Preheat the oven broiler on low. Spread the chicken mixture onto the tortilla. Place under the broiler until the cheese is melted, about 1 to 2 minutes. Then fold in the ends and roll up tightly.
Mix all the ingredients for the mocktail. Serve over ice if desired.
Serve: Enjoy the burrito with chips and pico, sour cream, street corn salad, and mocktail. Garnish burrito with cilantro. Drizzle with hot sauce if using.

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