Chicken Burritos

These are burritos for big eaters. So put on your elastic waist pants and get to work because dinner’s going to be ready in 15 minutes.

Chicken Burritos

4-6 big flour tortillas (I think they’re 11 inches in diameter.)
1 container of shredded chicken
¼ - ½ cup salsa
½ recipe of Spanish rice
1 can refried beans
Shredded Mexican cheese (or Cheddar, or jack)

Stir salsa and chicken together until chicken is moist. Warm up your stack of tortillas for 30 seconds in the microwave, or until they’re pliable. Spread two heaping tablespoons (the kind from your utensil drawer, not the measuring kind) in a line across the middle of your tortilla leaving about an inch on each edge. Spread four heaping tablespoons of rice on top of that. Spread two heaping tablespoons of chicken on to of the rice. Add more salsa, if desired. Sprinkle generously with cheese.

To wrap, fold in the sides where you left the one inch margins. (“Margins” probably isn’t the right word.) While holding the sides in, fold up the bottom half of the tortilla over the filling. Roll up (away from you) to close. Set aside until you finish filling and rolling all your burritos.

Place your burritos in a skillet or griddle over medium-high heat. Allow to toast on one side and turn. Continue to cook until they’re golden on at least three sides.

Serve with salad, corn, radishes, avocado, or carrot sticks.

Variation: To make a “wet” burrito, make burritos following the recipe above, except omit the cheese. Spray a baking dish with non-stick spray. Line all your burritos up in the dish and pour salsa over the tops, now sprinkle on the cheese. Bake at 400 for 15 minutes or until cheese is melted and toasty.

While making them this way takes longer (almost 30 minutes) there is less hands-on time, which is sometimes nice. Also, the presentation is better.