Southwest Grilled Stuffed Burritos

Yesterday I had the day off & scoured Pinterest for a long time looking for dinner ideas. I found lots of things I wanted to eat but none terribly healthy & all required more effort than I was willing to put forth. I ended up getting Bellacino’s. It was a beautiful waste of a day off. I did laundry, cleared up some space on my DVR, sat in the sun and painted my nails. Perfect.

Today, I gave up on finding a recipe and decided to just wing it. I’ve made a similar chicken dish but this one is quicker (here-uses the crock pot). This was flavorful, filling and made enough for leftovers, which I love.

Source: Persnickety Plates original
Serves: 2-4

Ingredients
1-1.5 lb boneless skinless chicken breasts, boiled & shredded
1 package (2 cups) Santa Fe Ready Rice (contains black beans, corn, cilantro, peppers, etc.)
juice of 1 lime (my lime sucked, I hardly got any juice out of it)
1/2 Tb chili powder
1 t. cumin
1/2 t. garlic salt
6-8 burrito sized tortillas
olive oil spray
shredded cheese – I used a Mexican blend
sour cream
salsa

Directions
Trim chicken breasts, cut into large pieces and season however you like (I used garlic salt, onion powder, salt & Montreal Chicken Seasoning). Add to a pot and cover with water. Bring water to a boil and let cook approximately 15 minutes.

Do you remember my favorite trick that I told you about awhile ago? Maybe you missed it. The EASIEST way to shred chicken is to throw it in the Kitchen Aid with the paddle attachment on low for less than a minute. Perfectly shredded chicken.

Add rice, spices & lime juice to the shredded chicken and mix it up.

Place a tortilla on a plate, spread with some sour cream then sprinkle on cheese. You can also add salsa now or have it on the side for dipping later. Up to you.

Next pile some of the chicken mixture onto the tortilla. Roll it up. Spray each side with some olive oil spray.

Heat a frying pan over medium high heat then place the burrito seam side down. Let it brown on each side – a couple minutes each.