Chicken Burrito

Name: Chicken Burrito
Ingredients: 1/2 tablespoon cornstarch; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon cumin; 1/4 teaspoon pepper; 1 cup long-grain rice; 3 cup water, divided; 1/2 cup salsa; 1 tablespoon chili powder; 1/2 teaspoon cumin; 1 tablespoon extra-virgin olive oil; 2 skinless, boneless chicken breasts, cleaned and sliced thinly into strips; 1 medium onion, sliced into thin strips; 1 medium green pepper, sliced into thin strips; salt, to taste; black pepper, to taste; 1/2 cup water; 4 large whole-wheat tortilla shells, warmed for serving; salsa, for topping; fat-free sour cream, for topping; grated cheddar, for topping

Lisa G Cooks|Aug. 24, 2015 3:10 pm EST

Chicken Burrito

3.6 (5 ratings)

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Sometimes when that fast food craving hits, all you want is to hit the drive-thru. Instead, lighten up and make this version of a fast food Taco Bell favorite at home! This recipe has a homemade fajita seasoning and spicy Mexican rice that will make you forget all about the drive-thru.

Servings

1

Ingredients

1/2 tablespoon cornstarch
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon pepper
1 cup long-grain rice
3 cup water, divided
1/2 cup salsa
1 tablespoon chili powder
1/2 teaspoon cumin
1 tablespoon extra-virgin olive oil
2 skinless, boneless chicken breasts, cleaned and sliced thinly into strips
1 medium onion, sliced into thin strips
1 medium green pepper, sliced into thin strips
salt, to taste
black pepper, to taste
1/2 cup water
4 large whole-wheat tortilla shells, warmed for serving
salsa, for topping
fat-free sour cream, for topping
grated cheddar, for topping

Directions

Mix all the ingredients together well and set aside.
Cook the rice according to package directions.
When the rice is cooked and fluffy, stir in salsa, chili powder, and cumin; taste and adjust seasoning and keep warm.
Add the olive oil to a large pan and place over high heat. When it’s hot (the oil will ripple), add the chicken to the pan; season with salt and pepper. Sauté for a minute or two; just long enough so the pieces aren’t sticking together anymore. Add the onions and green peppers to the pan; again, season with salt and pepper. When the chicken is browned and the veggies are softened, add the seasoning mix, stirring it in well to coat the meat and veggies.
Pour in the water and mix well, scraping the bottom of the pan to release any flavors (this process is also known as deglazing). Drop the heat to medium-low and let the chicken simmer until it’s cooked and the fajita seasoning has formed a sauce.
Take the warmed tortilla shell and put a thick (about a ½ inch) layer of the Spicy Mexican rice down the middle of the tortilla, in a strip. Top the strip of rice with the chicken fajita mix, and top that with the salsa, a small dab of the sour cream, and a little Cheddar. Fold the wrap on both ends and then fold it over in the middle.