Chicken Burrito

by - 3:59 AM

1 tablespoon vegetable oil
1 medium onion, diced
1 lb boneless skinless chicken breasts, cut into 1cm- pieces
1 1/2 cups water or Chicken Broth
2 teaspoons lime juice
2 tablespoons Fajita Spice Mix - Medium (heat)
1/2 cup of cooked white rice
1 can (15 oz) black beans, drained, rinsed
Half a Paprika (any color of your choice; I chose Orange)
6-10 Cherry Tomatoes (diced)
3-5 Leaves Lettuce (shredded or diced)
6 Large flour tortillas for burritos (8-inch)
Sour cream, if desired
Avocado, if desired
Pinches of jalapeño spice, as personal desire and taste

1. In 10-inch skillet, heat oil over medium heat. Add diced onion, stir fry for 1 minute til translucent.
2. Add chicken; cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
3. Stir in water/chicken broth, lime juice, salsa and contents of Fajita Spice mix until blended. Stir in beans, and add cooked rice; heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes. Top it with a sprinkle of mozzarella cheese (melting in a minute)
4. Meanwhile, heat tortillas (if you like crispy tortillas, otherwise just use it as it is)
5. Spoon slightly less than 1 cup chicken rice & black bean mixture down center of each warm tortilla.
6. Add your favorite toppings of salad (lettuce, tomatoes, paprika, onions, avocado) with sour cream.
7. Add more mozzarella cheese. Pinch and sprinkles of jalapeño spice as desired.
8. Fold bottom of each tortilla 1 inch over filling.
9. Fold sides in, overlapping to enclose filling.
10. Roll forward, to form a pocket over sides.

Following is a recipe video to make the 'Chinese Burrito' 

"Mapo Tofu" Burrito ! 麻婆豆腐墨西哥卷饼 !

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