By Cuisine
Chicken Burrito Recipe
Ingredients
- 1 EACH Mexican Original® 12" Shelf Stable Pressed Flour Tortillas
- 3 OZ. Spanish Rice (sub recipe)
- 2 OZ. Black Beans, drained
- 4 OZ. Tyson Red Label® Fully Cooked Grilled Diced Chicken Breast, 0.5"
- 1 OZ. Queso Blanco (commercially available)
- 2 OZ. Pico de Gallo, traditional (commercially available)
- 2 OZ. Queso Blanco (commercially available)
Indulge and be inspired by this smothered burrito featuring Tyson Red Label® Fully Cooked Grilled Diced Chicken Breast , filled with Spanish rice, queso blanco, black beans and fresh pico de gallo rolled in a warm Mexican Original® 12" Shelf Stable Pressed Flour Tortilla, topped with warm queso blanco.
Directions
- Pre-heat a flat top grill to 350°F.
- Place one Mexican Original® 12" Shelf Stable Pressed Flour Tortilla onto a clean worksurface.
- Place Spanish rice on the bottom half of the Mexican Original® 12" Shelf Stable Pressed Flour Tortilla .
- Top with black beans, Tyson Red Label ® Fully Cooked Grilled Diced Chicken Breast , queso blanco and pico de gallo.
- Fold the bottom of the tortilla up and over the filling.
- Then pull the filling back toward the bottom third of the tortilla.
- Now make two folds on either side of the large fold.
- Roll it up as you go, use the tips of your fingers to tuck and press the filling into a tight cylinder shape.
- Place burrito onto the pre-heated flat top and sear on each side till golden brown.
- Remove from flat top grill and place onto a serving dish.
- Slice burrito in half on a bias and top with more queso blanco.
- Serve as needed.
Spanish Rice
Ingredients
- 2 vol. oz. Vegetable Oil
- 1/2 oz. Yellow Onion, Peeled & Minced
- 1 tsp. Fresh Garlic, minced
- 7 oz. Long Grain Rice
- 2 each Tomato Bouillon, (commercially prepared)
- 1 each Sazon Seasoning Packet, (commercially prepared)
- 1 tsp. Cumin, ground, dried
- 16 vol. oz. Water, room temp
- 1/4 tsp. Kosher Salt
Directions
- Preheat skillet over medium-high heat.
- Add in vegetable oil and allow to heat.
- Place yellow onions and garlic into pre-heated skillet and cook until fragrant.
- Add in rice, tomato bouillon, sazon and cumin, then sauté for approximately one minute.
- Add in water and salt.
- Stir and cover skillet and allow to simmer for 30 to 40 minutes or until liquid is gone.
- Turn off heat and fluff rice.
- Serve as needed.
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