A delicious burrito great for a simple homemade meal or snack anytime of the day. These freeze well if there are any leftover. Just wrap each cooled burrito in plastic wrap or foil and place them in a zip lock bag. When ready to eat, remove wrapping and microwave 2-3 minutes.
Course Main Course, Snack
Cuisine American, Tex-Mex
Keyword Burrito, Chicken, Rice
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Servings 10people
Calories 475kcal
Ingredients
1tbspvegetable oil
1poundboneless skinless chicken breastscut into 1 inch pieces
1 1/2cupswater
2tspfresh squeezed lime juice
1cupsalsa
15.6 oz bagspanish rice mix
115 ozcan black beansdrained and rinsed
111 ozcan whole kernel corn with red and green peppersdrained
108 inchflour tortillas
Instructions
Cook chicken in a 10 inch skillet over medium heat 8-10 minutes stirring occasionally
Stir in water, lime juice, salsa, and spanish rice mix. Add beans and corn and mix to combine
Heat mix until boiling then reduce heat. Cover and simmer 10 minutes or until rice is tender
Heat flour tortillas if desired. Spoon 3/4 cup chicken and rice mixture down the center of each tortilla and tightly wrap. Serve with sour cream, taco sauce, or toppings of choice