Quick Weeknight Chicken Burritos

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red pepper
1 tablespoon finely chopped jalapeno pepper
2 cups shredded rotisserie chicken
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies
1 pkg Lipton Spanish Rice, Cooked

2 Cups finely shredded romaine lettuce
1/2 Cup shredded cheese

1/2 Cup ranch dressing
1/4 Cup favorite salsa

8 whole wheat tortillas

1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes.

2. Mix ranch dressing and salsa in a small bowl until combined. Place chicken mixture, rice, lettuce, cheese and sauce inside tortillas. Fold and serve.

Chicken Burritos

Chicken Burritos are a simple weeknight dinner that will fill you right up with onions, spicy peppers, and juicy chicken! The best part about this easy chicken dinner is that it's totally customizable.
Course: Dinner
Cuisine: Mexican
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings: 8
Calories: 269kcal
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Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ cup onion finely chopped
  • ¼ cup red pepper finely chopped
  • 1 tablespoon jalapeno pepper finely chopped
  • 2 cups rotisserie chicken shredded
  • 3 tablespoons cilantro leaves finely chopped
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ¼ teaspoon black pepper
  • 14.5 ounces diced tomatoes with green chilies (I used a 14.5-oz can)
  • 1 Lipton Spanish Rice package cooked
  • 2 cups romaine lettuce finely shredded
  • ½ cup shredded cheese
  • ½ cup ranch dressing
  • ¼ cup salsa (your favorite kind)
  • 8 whole wheat tortillas

Instructions

  • In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently.
  • Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes.
  • Mix ranch dressing and salsa in a small bowl until combined. Place chicken mixture, rice, lettuce, cheese and sauce inside tortillas. Fold and serve.

Nutrition

Calories: 269kcal | Carbohydrates: 28g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 672mg | Potassium: 195mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1354IU | Vitamin C: 14mg | Calcium: 148mg | Iron: 2mg
Keywords: chicken and rice burrito, homemade chicken burritos, shredded chicken burritos

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1 Response
  1. Anonymous

    This recipe was SO yummy! Thanks for posting it! I just love your blog and check it often. Everything looks amazing!!

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