Lisa’s dad bought some chicken breast and decided that we would get more use out of them. I usually buy boneless breast as a convenience, but the basic ones are cheaper. Last night we didn’t have anything planned to eat, so I decided we could easily make up some chicken burritos. Burritos is one of the quick and easy foods I would make when I was a bachelor. It doesn’t take much effort and you can put whatever you want on the inside. I made mostly chicken burritos, but I have also made my own breakfast burritos.
Since Lisa promised to cook the next meal, I set to work on this one. I had her use on the Grill Mates to marinate the chicken before we cooked it. I also had Lisa create the rice, this time she didn’t burn it to the bottom of the pan, because she forgot to bring it to a boil before letting it simmer. Nothing too bad that it couldn’t be fixed. I ended up cooking the chicken and removing the meat from the bone. I also chopped up the onion and tomato, Lisa provide wifely support. The burritos ended up yummy and we have food for the rest of the short week before cooking Thanksgiving Dinner.
Ingredients
- 2-3 chicken breasts marinated (McCormick – Grill Mates Mesquite Marinade)
- rice (Rice a Roni – Mexican Style)
- burrito wraps (Chi-chi’s – Tortilla Wraps)
- 1/2 sweet onion
- 1 tomato
- salsa (Pace – Medium Picante sauce)
- lettuce (Dole – Leafy Romain)
- shredded cheese (Sargento – Fancy Shredded 4 Cheese Mexican)
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Directions
Marinate chicken according to Grill Mates recipe. We put the chicken in a big freezer bag and added the entire marinate mixture and then placed it in the fridge as we went shopping for the other ingredients.
After you get back from the grocery store, cook the rice using the instructions on the box. After the rice is done, place it a serving dish and use the large skillet. We used our Cuisinart 12” nonstick deep fry skillet to cook the rice and the chicken. Make sure you leave the chicken covered to trap in the juices. When the chicken has cooked 8 – 10 minutes, remove from skillet and cut up into bite size pieces. The smaller the pieces, the easier to put in the wrap.
While you were waiting for the chicken to get done, you should have chopped up the onion and tomato into little squares for putting on the burrito. When you are ready to start preparing your burrito, place 1 or 2 tortilla shells into the microwave and cook for 10 – 20 seconds. My microwave has a bakery item option and I select option1 and 1 or 2 depending on the number of tortillas. With the tortilla warm, add items in any order you want. I put down the rice, chicken, cheese, tomato, onion, lettuce and then salsa. Fold the bottom of the wrap up, to hold everything in, then role each side over the middle to complete the burrito. If you haven’t filled it too full, you can also fold the top down in before folding the sides.
Tip: You can put the meet and warm items on the tortilla, put cheese on and then put it back in the microwave for another 10 seconds to melt the cheese.
Tip: You can make a plate just using the burrito ingredients and not the tortilla.
