CHICKEN AND RICE BURRITOS

By Jaxson

Ingredients

• 8 MISSION LARGE SIZE FLOUR TORTILLAS
• MISSION CHUNKY SALSA MEDIUM
• 2 1/2 CUPS COOKED CHICKEN, SHREDDED
• 3/4 CUPS LONG GRAIN WHITE RICE
• 1 1 OZ PKG TACO SEASONING
• 1 3/4 CUPS WATER
• 1 8 OZ TOMATO SAUCE
• 1 LARGE TOMATO, CHOPPED
• 1/3 CUP GREEN ONION, CHOPPED
• GUACAMOLE
• CHEDDAR CHEESE, SHREDDED

Preparation

Step 1

IN A LARGE SKILLET, PLACE CHICKEN, RICE, SEASONINGS, WATER AND TOMATO SAUCE. BRING MIXTURE TO BOIL, COVER AND SIMMER FOR 20 MINUTES, OR UNTIL CHICKEN IS FULLY COOKED. ADD CHOPPED TOMATO AND GREEN ONION TO COMBINE EVENLY. PLACE 1/2 CUP OF FILLING IN EACH TORTILLA, ROLL BURRITO STYLE AND SERVE WITH OPTIONAL GARNISHES.