With us today is Casey Grant. Casey is a culinary graduate of Sullivan College in Louisville, Ky. Thanks Casey for being with us today. This sounds wonderful.
Chicken burrito
This is a healthy option but one that is a very filling meal. We have been trying to eat some meals that are better for us and this was one that we will make again. The recipe is very easy and the kids even loved it. You can use whatever kind of tortillas that you would like, we used regular flour tortillas but I have used spinach before, as well. This makes a lot; we had leftovers but my husband likes the filling so much he just ate in from the bowl for breakfast.
Tortillas burrito size
2 pounds of shredded chicken
Chicken broth 2 boxes
Taco seasoning pack
3 cups of cooked brown rice (there are precooked bags of uncle beans rice that are pretty good, I always just add a few seasoning when I use them)
1 can of diced tomatoes or 3 medium fresh tomatoes, blanched, peeled and diced
1 can of black beans
Salt to taste
Pepper to taste
Cumin 1 teaspoon
Garlic powder 2 teaspoons
1 block of sharp cheddar cheese, shredded ( I only used half of this but feel free to add or leave out to make it even healthier)
Place the chicken broth in a large stock pan and add the chicken, cover and let boil until the chicken can be easily shredded with a fork. (you may have to add more chicken broth or water)
After the chicken is cooked take ¼ cup of the broth and wise the taco seasoning in and pour over chicken and mix together.
Cook the rice (if your using the precooked rice just put it in a large skillet). Add the salt, pepper, cumin, and garlic powder mix well. Add the beans and tomatoes and cook for about 10 minutes until the mixture is heated through. Add the chicken and mix together, heat through and add the cheese and cover until its melted.
Add about ½ cup of the mixture into a tortilla and wrap
Cook in a nonstick pan for a few minutes until the wrap is sealed and lightly browned
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