Chicken and Brown Rice Burritos

Chicken and Brown Rice Burritos is (at the moment) all I can think of as far as what to call these. At least it describes what it is right? Well, almost! Yes it's a burrito with chicken and rice, but it also packs peppers, onions, salsa and low fat cheese all wrapped up in a tortilla. I look for tortillas that are a bit on the healthier side when it comes to fat, fiber, and sodium but it has to taste good or its not worth it. I frequently use La Tortilla Factory wraps and tortillas but if you can't find them no worries. Any tortilla would probably work but its a good idea to glance at the nutrition facts. If it does not matter to you, then just go for whats on sale.

As far as seasoning, this recipe is mild but if you have a table full of heat seekers then its easy to spice up. Hot salsa or jalapenos will do the trick....

After assembling these guys I wrap them in foil and place in a warm oven to let the ingredients (especially cheese) really come together. Then whenever you or anyone else is ready for one, its hot and ready in the oven. That is particularly helpful if you have someone in your house with no schedule what-so-ever and there is no such thing as a "dinner time". I'm mostly speaking of teenagers and those with crazy work hours.

Use this the next time you're craving Mexican style goodness wrapped in a tortilla.

Chicken and Brown Rice Burritos

Serves 5-6

1 tsp Garlic powder

1 tsp Chili powder

1 tsp Cumin

1/4 tsp Salt

1/2 tsp Pepper

4 Boneless, skinless, chicken breasts (about 4-oz each)

1/2 Medium green pepper

1 Small to medium yellow or orange sweet bell pepper

1 Medium onion

2 TBSP Canola oil

2-4 Cloves of garlic, minced

3/4 Cup cooked brown rice (you could bump it up to a cup if you'd like more in there)

1 Cup salsa 

2 TBSP Fresh chopped cilantro

1 Cup reduced fat shredded cheddar or Mexican blend cheese

5-6 Tortillas; 10-in, (again, take a peek at the nutrition facts if you are concerned about sodium, fiber, etc)

Chicken:

Preheat oven to 350 degrees and lightly spray a baking dish (or baking sheet) with cooking spray or non-stick foil. Combine the spices and seasonings; rub over chicken. Place in your preheated oven and bake until juice run clear. Let sit until cool enough to handle and shred with two forks. Set aside. Turn oven temperature down to about 200 degrees.

Filling:

In a large skillet with raised sides, cook the peppers and onions in oil until crisp tender. Add garlic, cook and stir another minute or so. Add the rice, salsa, and shredded chicken to the pan. Gently stir over low heat until all is incorporated. Remove from heat; stir in cilantro and cheese.

To Assemble: 

Divide filling between 5-6 tortillas, depending on how "stuffed" you like them. Place the filling on one side of your tortilla, fold in the edges, and roll up like well, a burrito (if that makes sense). Wrap in foil, and place in your warm oven for at least 15 minutes or until ready to serve.

***If you are interested in having a quick, handheld meal in the future at your fingertips, these freeze quite well. Freeze them after assembly as there is no point in heating them further. I personally don't think melted cheese does well in the freezer so let the filling cool a bit before you add it. From frozen, the best way to reheat them is probably wrapped in foil and placed in a warm oven for a little while. You can also let them thaw a bit beforehand and cook them in the microwave. Depending on your microwave, you may want to start it at a lower power setting. You don't want part of the burrito burning hot while the rest is still cold.