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Featured Recipe: Monster Burritos

Monster Burritos

  • 1 envelope (5.6 oz.) Spanish rice and pasta mix
  • 2 cups cubed cooked chicken
  • 1 can (15 1/4 oz.) whole kernel corn, drained
  • 1 can (14 1/2 oz.) diced tomatoes, drained
  • Spinach tortillas (10 in.)
  •  Toppings: sour cream, blue corn tortilla chips, cubed and shredded cheese, ripe olives and sweet red pepper
  1. In a large saucepan, prepare rice mix according to package directions. Stir in chicken, corn and tomatoes; heat through.
  2. Spoon about 2/3 cup rice mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Using toppings, create a face on each burrito.

 

 

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