8 large
size flour tortillas
Salsa,
medium
2 ½ cups
pre-cooked chicken, shredded
¾ cups
long grain white rice, uncooked
1
1-ounce package taco spices and seasonings
1 ¾ cups
water
1
8-ounce can tomato sauce
1 large
tomato, chopped
1/3 cup
green onion, chopped
Guacamole
Cheddar
cheese, shredded
 |
| As always, I just shredded a rotisserie chicken. (Or in this case about half of one.) |
In a large skillet, place chicken, rice, seasonings, water
and tomato sauce.
 |
| "This is too soupy and will never make burritos!" I exclaimed. |
Bring mixture to boil, cover, and simmer for 20 minutes. Add
chopped tomato and green onion to combine evenly. Place ½ cup of filling in
each tortilla, roll burrito style and serve with optional garnishes.
 |
| Fortunately the liquid cooks out really well and you're left with perfect burrito stuffins! (The end product looks like this, but in a tortilla.) |
My Rating: 4/5 "This was wonderfully flavorful - I was actually surprised by how spicy it ended up being. The texture is really comforting, too. I could handle just a titch more fresh flavors, but the green onion is a nice step in that direction. Neat stuff!"
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