Chicken Burritos

Extra Light
  • 1 tbsp Filippo Berio Extra Light Olive Oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 lb boneless skinless chicken breasts, cut in 2-inch strips
  • 1 1/2 cups tomato salsa, divided
  • 12 oz cooked black beans
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 6 flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • Romaine lettuce, shredded (optional)
  • Sour cream (optional)
    • Heat olive oil in large sauté pan set over medium heat; sauté onion and garlic until tender. Add chicken; cook until well-browned. Stir in 1/2 cup of the salsa, black beans, cumin and chili powder; cook, uncovered, over medium-low heat until chicken is cooked and mixture starts to thicken.
    • Wrap tortillas in damp towel; microwave for 45 seconds or until warm and pliable.
      Place 1/2 cup of the filling into middle of each tortilla and sprinkle with some of the Monterey Jack.
    • Fold bottom of tortilla up over filling; fold in sides and roll up from bottom. Serve burritos with remaining salsa, and lettuce and sour cream (if using).
    • Tip:

      • Instead of microwaving, tortillas can be warmed in a large, dry skillet on the stovetop.

      Recipe provided by Chef Joseph Ciminera

    Prep Time

    15 min


    Cook Time

    15 min


    Total Time

    30 min


    Servings

    6

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Chicken

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Hispanic

    Product: Extra Light

    MORE TO EXPLORE

    Join our community to receive recipes, culinary tips, and trends.
    View an example email

    Facebook Pinterest YouTube