Recipe Index

Ingredients

• 12 10-12 inch flour tortillas
• 2 lbs ground chicken
• 1 tbsp chilli powder
• 1 tbsp cumin
• 1 tbsp garlic powder
• 2 tsp salt
• 1 package boxed mexican rice (made according to package instructions)
• 2 cups cheddar cheese (grated)
• 1 13 oz can pinto beans (drained)
• 1 cup Pico de gallo
• 1 cup sour cream

Method

1. Brown the ground chicken in a large skillet over medium heat with the chilli powder, cumin, garlic powder and salt, then take the pan off the heat once the chicken is cooked through.
2. Cook the boxed Mexican rice and warm it ready for filling the tortillas.
3. Lay a tortilla flat and fill its centre with rice, the seasoned chicken, grated cheddar, drained pinto beans, pico de gallo and a spoonful of sour cream.
4. Fold the sides of each filled tortilla inward and roll it up tightly into a mini burrito, then wrap each one in a piece of foil in the same rolled shape.
5. Repeat the filling and rolling until all twelve tortillas are wrapped.
6. Heat the oven to 375°F, arrange the foil-wrapped burritos on a baking sheet, and bake them on the centre rack for 20 minutes.
7. Unwrap the baked burritos, halve them, and serve them with extra pico de gallo and sour cream alongside.

Prep: 15 min · Cook: 20 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data