Servings: 8 burritos
Total Time: varies
Salsa Verde Chicken Burritos
- 2 C. cooked, chopped chicken
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1 C. shredded pepper jack cheese
- 1 C. salsa verde
- 3/4 C. cooked brown rice
- 8 8 in. flour tortillas
These chicken burritos are a great protein-packed lunch option!
Combine chicken, beans, cheese, salsa and rice.
Fill tortillas with chicken mixture and roll up, tucking in the sides as you go.
To freeze: wrap individual burritos in plastic wrap and freeze in a large zip-top bag.
To serve: reheat frozen burritos in the microwave (microwave times will vary; heat in 30 second intervals until burrito is warmed through). OR thaw burritos in the refrigerator overnight and reheat at 350°F for 10–15 minutes or until warmed through.
424 calories; 13.1 g fat; 6.4 g saturated fat; 16.6 mg cholesterol; 936.9 mg sodium; 48.6 g carbohydrate; 4 g fiber; 2.7 g sugar; 27.9 g protein