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Chicken Burritos with Pico de Gallo

Chicken Burritos with Pico de Gallo Serves: 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. 1 Heat oil and sauté onion, peppers, and chopped garlic until onions are translucent.
  2. 2 Add chicken, oregano, RC Ranchero Flavor Concentrate, tomato paste, kidney beans, water and RC Chicken Base of your choice.
  3. 3 Stir over low heat for 5-10 minutes.
  4. 4 Warm tortillas, and portion chicken mixture on tortillas.
  5. 5 Top with cheese, roll up and serve with sour cream, guacamole and Pico de Gallo.
  6. 6 For the Pico de Gallo: In a bowl, combine all the ingredients and mix. Cover and refrigerate for 30 minutes before serving.
Rated 5 stars from 3 reviews
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