Roasted Poblano Chicken Burritos
These Roasted Poblano Chicken Burritos are an easy Mexican lunch or dinner recipe that's perfect for weekend meal prep. They're also freezer friendly!
Ingredients
- 12 soft taco size flour tortillas
- 3 cup cooked white rice ((1 cup uncooked))
- 1 15-ounce can black beans, (drained and rinsed)
- 1 pound shredded chicken ((about 3 cups))
- 2 cups shredded mexican blend cheese, ((8 ounces))
- 1/4 cup chopped cilantro
- 1 batch Easy Roasted Poblano Cream Sauce
Instructions
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Preheat tortilla griddle or skillet over medium-high heat.
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Begin assembling each burrito by placing a tortilla flat on a plate or a counter. Top with white rice, black beans, shredded chicken, shredded cheese, cilantro and 2 spoonfuls of the Easy Roasted Poblano Cream Sauce.
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Carefully fold the bottom of the tortilla over the filling, tuck in the sides, and then continue rolling the tortilla as tightly as you can.
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To seal the burrito shut, place the burrito seam side down on the tortilla griddle and cook the burrito for 30-60 seconds. Enjoy warm or wrap the burritos in tin foil and store in the fridge for up to 2 weeks.
Nutrition (per serving)
Nutritional values are estimates from the original source.