CHICKEN RICE AND BLACK BEAN BURRITOS

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WHAT YOU NEED:

cilantro lime rice (formula here)

without gluten corn tortillas (or entire wheat pita)

For the chicken and taco flavoring:

3 boneless skinless chicken bosoms

juice of a large portion of a lime

¼ container additional virgin olive oil

1 tbsp stew powder

2 tsp flour

1½ tsp ground cumin

1 tsp salt

½ tsp garlic powder

½ tsp granulated sugar

½ tsp onion powder

½ tsp dried oregano

½ tsp paprika

¼ pepper

¼ cayenne powder

For fixings (all discretionary):

½ container canned dark beans, washed and depleted

1 container hacked romaine lettuce

½ container diced tomatoes

¼ container diced jalapeƱos

¼ container light sharp cream

½ container destroyed cheddar

Straightforward's RedHot Original Hot Sauce


WHAT YOU HAVE TO DO:

Set up the chicken. In a little bowl, join dry flavors and blend to blend. In a substantial bowl, consolidate the chicken with oil, lime, and include the taco flavoring. Coat chicken, cover, and marinate for 30 minutes in the fridge.
Cook the rice as indicated by this cilantro lime rice formula.
Barbecue chicken on medium/high warmth, around 4 min for every side, contingent upon thickness of chicken. Make sure focus of chicken isn't pink and don't over-cook. Put aside and cut vertically for wanted thickness.
You can warm the pita bread in the stove at 350 for 3-5 minutes, whenever wanted. Top pitas with chicken, rice, dark beans, lettuce, tomatoes, onions, jalapeƱos, sharp cream, and cheddar. Do whatever it takes not to over-burden with fixings as it will be difficult to roll the pita a while later. Overlay the base of the pita up, and the left and right sides over. Utilize a toothpick to hold set up. Serve.
You may envelop them by thwart and store in the refrigerator for 3-4 days
CHICKEN RICE AND BLACK BEAN BURRITOS CHICKEN RICE AND BLACK BEAN BURRITOS Reviewed by Admin on February 14, 2019 Rating: 5
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