How To Make Easy Mini Burritos
Make these bite-sized mini burritos that pack a ton of flavor and texture in each bite. They have Mexican-spiced rice, beans, chicken, and some salsa.
Serves:
Ingredients
- 12flour tortillas
- 2lbsground chicken
- 1tbspchilli powder
- 1tbspcumin
- 1tbspgarlic powder
- 2tspsalt
- 1pkgmexican rice,boxed, made according to instructions
- 2cupscheddar cheese,grated
- 1canpinto beans,(13 oz), drained
- 1cuppico de gallo
- 1cupsour cream
Instructions
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In a large skillet over medium heat, brown ground chicken along with chilli powder, cumin, garlic powder and salt. Once cooked remove from heat and set aside.
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Working with one tortilla at a top fill center with cooked rice, prepared chicken, cheddar cheese, beans, pico de gallo and sour cream.
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Fold in sides and tightly roll burrito. Follow by wrapping burrito in a similar manner with a 10 inch piece of Reynolds Wrap Aluminum foil.
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Repeat the above steps with remaining ingredients.
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Preheat oven to 375 degrees F. Arrange aluminum wrapped burritos on a baking sheet and bake on center rack for 20 minutes.
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Serve cut in half along with extra salsa and sour cream.
Nutrition
- Calories: 639.93kcal
- Fat: 32.24g
- Saturated Fat: 13.31g
- Trans Fat: 0.47g
- Monounsaturated Fat: 11.32g
- Polyunsaturated Fat: 4.21g
- Carbohydrates: 51.66g
- Fiber: 4.20g
- Sugar: 5.18g
- Protein: 37.28g
- Cholesterol: 146.13mg
- Sodium: 1102.96mg
- Calcium: 414.31mg
- Potassium: 900.18mg
- Iron: 4.70mg
- Vitamin A: 152.70µg
- Vitamin C: 1.59mg
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