Shredded Chicken Burritos

By srumbel

Shredded Chicken Burritos Recipe – This traditional chicken burrito makes a quick and easy meal comes together in a snap for a favorite lunch or supper! With easy make-ahead and freezer-friendly tips!
from addapinch.com

Ingredients

• 4 large flour tortillas (I used whole wheat)
• 2 large baked chicken breasts, shredded
• 1 cup cooked pinto beans or black beans, drained and rinsed or refried beans
• 1/4 cup pico de gallo
• 1/2 cup cooked white or brown rice
• 2 medium limes, cut into wedges
• 1 cup shredded Cheddar cheese
• 1/4 cup sour cream or Greek yogurt

Details

Preparation time 5mins
Cooking time 20mins

Preparation

Step 1

Heat a large skillet over medium heat. Add each of the tortillas to the skillet and heat them for about 1 minute per side. Remove the tortillas and begin assembling the chicken burritos.

Place each tortilla on a plate and arrange about ¼ of the shredded chicken onto the tortilla top the chicken with beans, pico de gallo, rice, a squeeze of fresh lime juice, cheddar cheese, and sour cream.

Roll the burrito and serve!

Notes:

Make-Ahead:
Prepare burritos and wrap each individually with parchment paper followed by plastic wrap or foil. Store in the refrigerator for up to 5 days. To reheat and serve, microwave for 3 minutes (remove foil, if wrapped in foil) or in the oven at 350º F for 25 minutes (remove plastic wrap, if used).

Freezer Friendly!
Prepare burritos and wrap each individually with parchment paper followed by plastic wrap or foil. Label each burrito with the contents and the date made. Place burritos into a large freezer bag and seal. Freeze for up to 3 months.To reheat and serve, microwave for 3 minutes (remove foil, if wrapped in foil) or in the oven at 350º F for 25 minutes (remove plastic wrap, if used).
Nutrition Information

Yield: 4, Serving Size: 1 burrito

Amount Per Serving: Calories: 404 Total Fat: 17g Saturated Fat: 9g Cholesterol: 40mg Sodium: 1150mg Carbohydrates: 42g Fiber: 1g Sugar: 1g Protein: 22g

Yield: 4