Ingredients
- 1 1/2 ounces (about 1/3 cup) shredded or finely diced cooked chicken
- 1/4 cup leftover cooked rice
- 1 tablespoon canned diced green chilies
- 1 tablespoon shredded jack or cheddar cheese
- 2 tablespoons sour cream
- Hot pepper sauce to taste
- 1 flour tortilla (8 or 9 inch diameter)
- 2 tablespoons refried beans
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Make-Ahead Chicken Burrito
Time: 10 minutes prep, 1 minutes cook
Servings: 1
Directions
- In a small bowl mix together chicken, rice, chilies, cheese, sour cream and hot pepper sauce.
- Soften tortilla in microwave a few seconds to make folding easier.
- Spread refried beans on tortilla, and spoon filling onto center.
- Fold bottom of tortilla up and sides in, and roll up burrito-style.
- For long-term storage, wrap first in parchment paper, then in heavy duty foil or plastic freezer bags.
- Refrigerated burritos will take about 30-40 seconds to reheat in a microwave.
- If burrito is frozen remove foil or plastice bag; microwave 1 to 1 1/2 minutes (or more depending on microwave.)
- Allow to stand 1 minute before serving.
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Summary
Leftover chicken, beans and rice can be put to good use making burritos for tomorrow's lunch, or frozen for a quick meal later. The recipe below makes one burrito, but I like to make several from leftovers on hand, and freeze them for busy days. Use leftover refried beans spread on the tortilla, or if using whole black beans, fold them into filling.
