1 Old El Paso™ Thick ’N’ Chunky Salsa Tomato Salsa
250g cooked rice
500g shredded leftover cooked chicken
250g grated cheese
1 ripe avocado
Preparation
Pierce the soft flour tortillas package and warm it in the microwave for 35-45 seconds.
Using the back of a spoon, spread a thin layer of the refried beans over each tortilla, almost to the edge. The refried beans help to hold the ingredients and tortillas together.
Add cooked rice, again spreading with the back of a spoon, leaving a gap of about 3cm from the edge of the tortilla.
On top of the rice, add sliced avocado forming a rectangular shaped “column”. Fresh ingredients like lettuce, red cabbage, or tomato work great, too.
Use a fork to shred the leftover chicken into bite-sized chunks and layer on top of the column of avocado.
Alternatively, to prepare uncooked chicken, place oil in large frying pan over a medium heat, add the chicken and cook until the meat is golden in colour no longer be pink inside.
Spoon a dollop of salsa on top of the chicken.
Sprinkle grated chicken on top of the salsa.
Option: add your favourite Mexican garnishes like coriander, chillies, radishes, or a squeeze of lime.
To Serve: Now it’s time to roll. Position the tortilla, so the “column” runs left to right and fold in the two sides using both hands.
Then tightly roll the tortilla from the bottom to the top while maintaining the edges’ firm grip.
Cut the burrito in half and serve with crisps, tortilla chips, or even French fries.
Or, for a more authentic Mission Burrito style, wrap the burrito in foil — perfect for packed lunches or on the go.
Choose 8- to 10-inch flour tortillas for burritos since they need to be large enough to fold. Place them in a stack and splash with a few drops of water before wrapping tightly in foil.Bake in a 350°F oven for 10 minutes or until heated through. This makes the tortillas pliable and easier to roll and fold.
Warm the tortilla in the microwave or in a skillet to soften it slightly. ...
Add the filling to the bottom/center of the tortilla.
Fold in the left and right sides of the tortilla first, then wrap it up from the bottom, using your fingers or a spoon to make sure the filling stays in the burrito.
Even though burritos are also made with tortillas, these tortillas are larger and thicker than those used for wraps. Traditional burritos use wheat flour tortillas, which are heartier and can hold more substantial fillings without tearing.
One of the best ways to keep wraps from getting soggy is by using the correct storage method. Parchment paper or wax paper is ideal for wrapping up your wrap when complete, as it not only keeps the wrap shaped correctly but it also allows it to breathe which prevents moisture build-up that makes wraps soggy.
Even though burritos are also made with tortillas, these tortillas are larger and thicker than those used for wraps. Traditional burritos use wheat flour tortillas, which are heartier and can hold more substantial fillings without tearing.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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