Yes, I am giving you another Mexican recipe. I am in-love, obsessed, and will never get enough of my beloved Mexican food. So expect more of it. Okay. Thanks. Bye. ;)
I took a walk on the healthier side with these burritos, and they turned out phenomenal! I grilled up some chicken with a little bit of seasonings, and made our favorite mexican rice to stuff inside as well. I also added refried beans, chopped tomato and lettuce and wrapped it all inside a whole wheat tortilla.
Talk about amazeballs! They were sooo good.
There happened to still be some Creamy Cilantro-Ranch dressing in my fridge, I had made a few days before, so we decided to dip our burritos in it. It topped them off to perfection. Seriously, I can't wait to make these again!
Grilled Chicken Stuffed Burritos
Recipe by: Holly Lofthouse
Makes 6 Burritos
3 boneless, skinless chicken breasts, cut into bite-size pieces
2 teaspoons olive oil
1/2 Tablespoon McCormick's Roasted garlic & Bell pepper seasoning
salt and pepper, to taste
2 cups prepared Mexican rice
1 can refried beans
1 tomato, chopped
1 head Romaine lettuce, cleaned and chopped
1/2 cup shredded cheddar cheese
low fat sour cream
salsa
6 large whole-wheat tortillas
Creamy Cilantro dressing (recipe below)
Directions: Heat a large non-stick grill pan (or skillet), over medium heat. Add bite-size chicken pieces to pan and drizzle with the 2 teaspoons olive oil. Season chicken with garlic & bell pepper seasoning, salt and pepper.
Cook and stir chicken for 10-12 minutes, or until chicken is thoroughly cooked.
Meanwhile, cook the refried beans in a small saucepan over medium heat until heated.
On a microwave-safe plate, heat the tortillas until they're warm. Take one tortilla and spread 1/2 cup of beans into the center. Top with some grilled chicken and 1/3 cup mexican rice. Add desired amounts of tomato, lettuce and cheese. Roll up burrito-style, then serve with sour cream, salsa and dressing.
Creamy Cilantro-Ranch dressing
1 (1 ounce) package Hidden Valley Ranch dressing mix
1 cup buttermilk
1 cup light Mayo
3/4 cup green salsa
1/3 cup cilantro, chopped
1 garlic clove, minced
Directions: Pour all of the ingredients into a blender. Blend until smooth. Pour dressing into a container and seal. Store in fridge at least 2 hours to let flavors meld, before serving. Dressing stays good in fridge up to 1 week.
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