Saturday, December 17, 2011
Crispy Creamy Southwest Chicken Burrito
Adapted from the Crispy Southwest Chicken Wraps recipe on Mel's Kitchen Cafe.
2 boneless skinless chicken breasts, cooked and shredded
1/2 onion, diced
1/4 red pepper, diced
1/4 green pepper, diced
1 cup rice, cooked
1 can black beans, rinsed and drained
2 tbsp lime juice
1/2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1/2 tsp onion powder
2 cups cheddar cheese (Mexican would probably be good too!)
Burrito Size Tortillas
Mix the rice with the lime juice, chili powder, cumin, garlic salt, and onion powder in a large bowl.
Add all remaining ingredients except the sour cream and cheese.
Turn your panini press on medium high - high and spray with cooking spray. If you dont have a panini press, use a skillet.
On each tortilla, spread about a tablespoon of sour cream, and cover with cheese.
Fill with the chicken mixture, and wrap up tightly.
Put on the panini press, or in the skillet flap side down first. If on a skillet, press down with a spatula (and turn once golden brown).
Repeat with each burrito.
My review: These were delicious and we have put it on our "rotation list" as one of our favorites. I made the filling one night, and we had these at least 3 different nights, without getting tired of them! They are delicious and creamy and crispy and wonderful. Also a plus, they are HEALTHY!