Crispy Chicken and Rice Burrito
2 garlic cloves, minced
2 cooked large chicken breasts, shredded or cut in chunks
1 1/2 cup cooked rice (preferably long grain)
1 can pinto beans, drained
1/2 tablespoon chili powder
1 teaspoon cumin
1 teaspoon taco seasoning (optional)
1/2 teaspoon Santa Maria seasoning (optional)
1 lime, juiced
1/4-1/2 cup fresh cilantro, chopped (add less or more. We love cilantro so we added a little extra)
1 green onion, sliced thin
2 cups shredded Mexican cheese or cheddar cheese
Corn tortilla chips (optional), crumbled
4-6 flour tortillas
Sour cream (optional)
Heat about 1 tablespoon of olive oil in a large pan over medium-high heat. Add garlic, cooked chicken, rice, beans and stir to mix.
Add chili powder, cumin, taco seasoning and Santa Maria seasoning and stir until the seasonings are well mixed with the chicken and rice.
Add the lime juice, cilantro and green onions and stir. Add the cheese and stir until the cheese is melted.
Prepare tortillas. On a hot flat pan, drizzle some olive oil and place a tortilla. Grill the tortilla both sides until golden brown and crispy. Place crumbled corn tortilla chips and about 1/2 - 1 cup full of the chicken and rice mixture on a grilled tortilla. Fold the tortilla and serve with sour cream if desired.
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