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Chicken Burritos with Pico de Gallo
14-16 portions
Ingredients
- 1 Tbsp. olive oil
- 1 cup chopped onion
- 1 green pepper, chopped
- ½ cup chopped green chilies
- 2 tsp. chopped garlic
- 2 lbs. cooked, shredded chicken
- 1 tsp. oregano
- 2 Tbsp. RC Ranchero Flavor Concentrate
- ½ cup tomato paste
- 15½ oz. can kidney beans, drained and rinsed
- 1 cup water
- 1 tsp. RC Chicken Base of your choice
- 14-16 flour or corn tortillas
- 14 oz. cooked brown rice
- 1-1¼ lbs. shredded cheddar
- “For the Pico de Gallo”
- 3 medium tomatoes, cut into small dice
- 1 onion, cut into small dice
- 2 scallions sliced
- ¼ tsp. RC Cilantro Flavor
- ⅛ tsp. RC Jalapeño Flavor
- 1 tsp. RC Ranchero Chile Flavor Concentrate
- 1 oz. fresh lime juice
- Lime wedges for garnish
Instructions
- 1 Heat oil and sauté onion, peppers, and chopped garlic until onions are translucent.
- 2 Add chicken, oregano, RC Ranchero Flavor Concentrate, tomato paste, kidney beans, water and RC Chicken Base of your choice.
- 3 Stir over low heat for 5-10 minutes.
- 4 Warm tortillas, and portion chicken mixture on tortillas.
- 5 Top with cheese, roll up and serve with sour cream, guacamole and Pico de Gallo.
- 6 For the Pico de Gallo: In a bowl, combine all the ingredients and mix. Cover and refrigerate for 30 minutes before serving.