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 These Chipotle-style burritos are easily made at home, but will require two hands, and probably a fork to eat! |
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| Ingredients: | |||||
| 4 giant | tortillas | ||||
| 2 c. | cilantro-lime rice, divided | ||||
| 1 can | black beans, drained | ||||
| 1 container | corn salsa | ||||
| 2 c. | shredded lettuce | ||||
| 1 c. | guacamole | ||||
| 1 c. | cheddar cheese, shredded | ||||
| 1 c. | sour cream | ||||
| 1/2 c. | creamy South-West dressing | ||||
| 1 lb. | chicken or steak or pork | ||||
| Directions: | |||||
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Prepare the cilantro-lime rice, and cook and slice the chicken, pork, or steak. Then begin assembly of the burritos.
To make the tortillas a bit more flexible, warm them, between paper towels, in the microwave, for 10 seconds each. Lay out the tortillas, then top each with 1/2 c. of the cooked rice, 1/4 of the can of beans, 1/4 c. corn-tomato salsa, 1/2 c. lettuce, 1/4 c. each of the guacamole, shredded cheese, and sour cream, 2 T. South-West dressing, and 4 oz. (about half of a chicken breast/a palm-sized amount) of cooked or grilled and sliced or shredded meat. Tightly wrap the burritos and serve. |
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