Shredded Chicken Burritos
by Editorial Staff
This recipe is quick and simple to make and is absolutely oozing with Mexican flavors. Made with shredded chicken on a soft flour tortilla. It’s topped with shredded lettuce, salsa, and sour cream. This delicious meal can be made quickly and is tailored for those who want a tasty, home-cooked meal quickly. Perfect as a quick and tasty meal for dinner or lunch with family and friends.
Cook: 10 mins
Servings: 3
Ingredients
- 1 tablespoon olive oil
- 500 g chicken thigh, taken off the bone
- 1 chunky salsa
- 120 ml of water
- 250 g long-grain, microwavable rice pouch
- 240 g grated cheddar cheese
- 1/4 teaspoon garlic powder
- 8 flour tortillas
- 100 g mixed lettuce leaves
- 10 cherry tomatoes, chopped lengthways
- 1 sour cream
Directions
- Place oil in a large frying pan over medium heat, add the chicken and cook until chicken is cooked throughout – it should turn golden in color no longer be pink inside. Take off the heat and transfer to a bowl. Then using 2 forks, gently pull apart and shred the chicken.
- In a large saucepan, heat the salsa and water until it comes to a boil. Stir in your cooked rice (follow instructions on pouch) and leave to stand for 5 minutes, take off the heat.
Stir in your chicken and garlic powder to your rice mixture.
Piece the packaging on the soft flour tortillas and warm in the microwave for 35 – 45 seconds. - Spoon chicken and rice mixture onto each warm tortilla, and top with some mixed lettuce leaves.
- Sprinkle with cheese and a dollop of soured cream topping. Fold and roll your tortilla and serve to your friends and family.
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