Crispy Chicken and Rice Burrito

These homemade crispy and cheesy chicken burrito is seasoned with my favorite seasonings such as cumin, chilli powder, and Santa Maria seasoning. I've always been a big fan of having rice in burritos - I think it gives a nice texture and flavor. I don't like shredded meat, unless it is chicken in chicken enchilladas, so instead of shredding the chicken, I cut it in chunks. But if you like shredded chicken, go ahead and do that. No big deal. I used pinto beans but you may use your favorite kind of beans if you want. This meal is so flexible. You can change it up according to your liking.

Crispy Chicken and Rice Burrito

Printable Recipe

Ingredients:

Olive oil

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)

Directions:

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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