Restaurant Style Light And Healthy Chicken Burrito Recipes

Steps:

• Cut the chicken in coarse pieces.
• In food processor, mix bell peppers, tomatoes, 1 onion, garlic, cilantro to a salsa. Season with salt/pepper to taste.
• In frying pan, add half the vegetable oil and add chicken. Fry for about 1-2 minutes and add the salsa. Bring to a boil and simmer on low for about 40 minutes.
• In the mean time, shred the 2nd onion. In large frying pan or wok, add remaining oil and put on med-high heat. Add the uncooked rice and fry until the rice gets a bit puffy and glazy, about a minute or 2. Add cumin, cayenne pepper, chili powder and onion and cook till onion is softened. Add chicken stock, tomato cubes and salt, about a teaspoon. Bring to a boil, cover and simmer on low for about 25 minutes, until liquid has been absorbed.
• When chicken is done, take the chicken pieces out of the salsa. Add the salsa to the rice and stir. Using two forks or clean hands, shred the chicken pieces into little shreds. set aside.
• Stir beans and corn into rice. Warm through.
• On tortilla, scoop some rice and put some of the shredded chicken on top. Roll up.

Steps:

• Grill or bake chicken breast in a Pyrex dish at 350 degrees for approximately 20 minutes.
• Cool and slice thinly.
• Place tortilla in microwave between 2 paper towels and cook on high for 10 seconds.
• Remove and put chicken, chopped tomatoes, cilantro, red onion, cheese, lettuce, and yogurt into tortilla and roll up.

Steps:

• Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
• Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
• Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
• To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
• Serve with the salsa and yogurt alongside.
• Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K
• Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc

Steps:

• Disolve Boullion Cube in 2 Cups Boiling Water.
• Add rice, bring to a boil, cover, and turn heat to low; cook 20 minutes.
• Meanwhile, heat the olive oil in a skillet and add the onions; cook over high heat until carmelized, about 3-4 minutes- then add garlic and allow to sweat a bit.
• Cut chicken into bite size pieces and lightly season with salt and pepper if desired; add to onions and garlic in pan; Cook Chicken thoroughly.
• Add Taco Seasoning and 3/4 Cup Water; Mix Well and allow to simmer for about 2-3 minutes.
• Mix in the Crushed Tomatoes.
• Add 2 Cups of the cooked rice to the chicken mixture and mix until all the rice is coated, adding some water if you feel the mixture is too thick.
• Stir in the Sour Cream until well blended.
• Serve on Flour or Corn Tortillas!
• PS-If you are serving on Corn Tortillas, be sure to use 2 tortillas for each serving because they tend to fall apart!

Steps:

• Boil chicken in water with garlic, onion, and chili seasoning (to your taste) until chicken will shred.
• shred chicken.
• mix chicken with cream of chicken soup, black beans, and taco seasoning.
• fill tortillas with chicken mixture.
• top with cheese.
• cook covered for 20 minutes, uncovered until cheese melts.

Steps:

• Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
• Preheat oven to 350 degrees F (180 degrees C).
• Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
• Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

Steps:

• Place the chicken pieces in a glass or plastic container. Combine the vinegar, lime juice, sugar, salt, pepper, oregano and onion and pour mixture over the chicken pieces. Allow chicken to marinate, stirring occasionally, for 30 minutes.
• Wrap the tortillas in aluminum foil and warm in a 400°F oven while you assemble the garnishes. When ready to serve, transfer to a hot plate or tortilla warmer.
• Drain the marinade from the chicken pieces, reserving the marinade. In a large skillet, brown the chicken pieces in the olive oil over medium-high heat. When pieces are browned, turn heat to low and stir in the reserved marinade and chicken broth. Simmer, stirring occasionally for 5 to 10 minutes until liquid has almost cooked away. Do not allow mixture to dry out. Remove from heat and sprinkle with chopped cilantro.
• Put chicken, tortillas and garnishes in individual serving dishes on the table, and let guests assemble their own burritos.

Steps:

• Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
• Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
• Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
• Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
• Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.

Steps:

• Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
• Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
• Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.