Chicken Burritos

By grammadot

Ingredients

• 2 teaspoons expeller-pressed canola oil
• 1 small onion, diced
• 1 cup frozen corn kernels
• 2 cups shredded (about 7 ounces) roasted or rotisserie chicken meat
• 1 1/2 cups cooked brown rice
• 1 cup salsa
• 6 tablespoons sour cream
• 6 large whole wheat tortillas, heated
• 3 cups baby spinach leaves

Details

Servings 6
Adapted from wholefoodsmarket.com

Preparation

Step 1

Method:

Heat oil in a large skillet over medium-high heat. Add onion and corn (no need to thaw it), and cook, stirring occasionally, until corn begins to brown, about 8 minutes. Add chicken and rice, and cook until heated through. Remove from heat and stir in salsa and sour cream.

Line tortillas with spinach leaves and spoon about 2/3 cup chicken mixture down the middle of each. Fold in top and bottom and roll up.