Chicken & Rice Burrito with a Cheesy Twist

Ingredients:

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1 teaspoon paprika

Salt and pepper, to taste

2 cups cooked white or brown rice

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 cup sour cream

1/2 cup salsa

1 avocado, sliced

1/4 cup fresh cilantro, chopped

4 large flour tortillas

Optional: jalapeños, pickled onions, lettuce for garnish

Directions:

Cook the chicken: Season the chicken breasts with olive oil, garlic powder, onion powder, chili powder, paprika, salt, and pepper. Heat a large skillet over medium heat and cook the chicken for about 5-7 minutes on each side, or until fully cooked through. Let it rest for a few minutes, then shred the chicken using two forks.

Prepare the rice and cheese: In a bowl, mix the cooked rice with shredded cheddar cheese and mozzarella cheese until the cheese starts to melt.

Assemble the burritos: Lay a tortilla flat on a clean surface. Spread a generous amount of the cheesy rice mixture in the center of the tortilla. Add some shredded chicken, a dollop of sour cream, a spoonful of salsa, and a few slices of avocado.

Roll the burrito: Fold the sides of the tortilla inward, then roll it tightly from the bottom up, securing all the fillings inside.

Grill (optional): If desired, heat a grill pan or skillet over medium heat and grill the wrapped burritos for about 1-2 minutes per side until golden brown and crispy.

Garnish and serve: Top with fresh cilantro, and optional garnishes like jalapeños, pickled onions, or lettuce. Serve hot with extra salsa or sour cream on the side.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Kcal: 650 kcal per serving

Servings: 4 servings