Chicken Burrito Recipe

Step 1 -  Pre-heat a flat top grill to 350°F.

Step 2 - Place one Mexican Original® 12" Shelf Stable Pressed Flour Tortilla onto a clean worksurface.

Step 3 -  Place Spanish rice on the bottom half of the Mexican Original® 12" Shelf Stable Pressed Flour Tortilla.

Step 4 -  Top with black beans, Tyson Red Label® Fully Cooked Grilled Diced Chicken Breast, queso blanco and pico de gallo.

Step 5 -  Fold the bottom of the tortilla up and over the filling.

Step 6 -  Then pull the filling back toward the bottom third of the tortilla.

Step 7 - Now make two folds on either side of the large fold.

Step 8 -  Roll it up as you go, use the tips of your fingers to tuck and press the filling into a tight cylinder shape.

Step 9 -  Place burrito onto the pre-heated flat top and sear on each side till golden brown.

Step 10 -  Remove from flat top grill and place onto a serving dish.

Step 11 -  Slice burrito in half on a bias and top with more queso blanco.

Step 12 - Serve as needed.

Spanish Rice

Step 1 -  Preheat skillet over medium-high heat.

Step 2 - Add in vegetable oil and allow to heat.

Step 3 -  Place yellow onions and garlic into pre-heated skillet and cook until fragrant.

Step 4 -  Add in rice, tomato bouillon, sazon and cumin, then sauté for approximately one minute.

Step 5 -  Add in water and salt.

Step 6 -  Stir and cover skillet and allow to simmer for 30 to 40 minutes or until liquid is gone.

Step 7 - Turn off heat and fluff rice.

Step 8 -  Serve as needed.