Easy Chicken and Bean Burritos
Want to chow down on a tasty takeout-style burrito without leaving the house? You can't go wrong with a homemade bean and chicken burrito—and these Easy Chicken and Bean Burritos are sure to satisfy every craving without any fuss. Jazzed-up beans, juicy shredded chicken and plenty of fresh ingredients create a tasty filling for an easy-to-wrap handheld meal that's ready in just 30 minutes!
Ingredients
- 1/2 cup uncooked regular white rice
- Juice of 1 medium lime
- 1/3 cup chopped fresh cilantro leaves
- 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 1 can (16 oz) Old El Paso™ Traditional Refried Beans
- 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 1 cup pico de gallo salsa
- 1 cup shredded romaine lettuce, if desired
- 1/2 cup Mexican sour cream or sour cream
Instructions
- 1
Cook rice as directed on package. Stir in lime juice, cilantro and chicken, fluffing with fork. Meanwhile, heat beans as directed on can.
- 2
Wrap tortillas between two paper towels. Microwave on High 30 seconds. Place 1 tortilla on work surface. Place about 1/2 cup chicken mixture on middle of tortilla. Top with 2 tablespoons each beans, salsa and lettuce. Add sour cream on top.
- 3
Fold edge of tortilla closest to you toward middle of mixture; repeat with edge farthest away. Starting with right side, begin to fold tortilla up slowly, ensuring that folded sides remain intact. Continue until burrito is completely enclosed. Cut in half before serving, wrapping in foil if desired. Serve remaining beans on the side, if desired.
Cook it from the original
This recipe comes from oldelpaso.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on oldelpaso.com