Tuesday, September 4, 2012
Recipe Source: Britt's Apron
Click here for printable recipe.
Post by Lara.
1 cup cooked rice, warm or at room temperature (I used brown rice)
1 cup cooked, shredded chicken (I used freshly grilled chicken)
1 can black beans, rinsed and drained
1 green onion, finely sliced
1/2 red or green pepper, diced (I preferred leaving these out)
1/4 cup fresh cilantro, chopped
juice of 1 lime (about 2 tablespoons)
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
Sour cream (reduced fat works great)
2 cups shredded cheese (I used a combination of Monterey jack and sharp cheddar)
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream.
Arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, closing all sides. Spray the tortillas all over with butter or olive oil cooking spray.
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