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!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
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 lb shredded chicken ((about 3 cups))
- 2 cup shredded mexican blend cheese, ((8 ounces))
- 1/4 cup chopped cilantro
- 1 batch Easy Roasted Poblano Cream Sauce
Instructions
- 1
Preheat tortilla griddle or skillet over medium-high heat.
- 2
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.
- 3
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.
- 4
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.