Chipotle Chicken Rice Burritos

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup rice, cooked to package directions
  • 12
    cup salsa, hot style
  • 1
    (16 ounce) can pinto beans, drained and rinsed
  • 6
    ounces Boar's Head Chipotle Chicken, sliced 1/4-inch thick, diced
  • 6
    ounces Boar's Head 3 Pepper Colby Jack™ cheese, shredded
  • 4
    Sandwich wraps, sundried tomato flavor
  • nonstick cooking spray
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DIRECTIONS

  • Preheat oven to 350 degrees F. In large bowl, mix together cooked rice, salsa, pinto beans, Chipotle Chicken and 1/2 cup of the 3 Pepper Colby Jack™ cheese.
  • Lay sandwich wrap on a clean, flat work surface. Place 1/2 cup of the chicken mixture in center of sandwich wrap and fold up like a package. Repeat with remaining wraps.
  • Spray baking sheet with cooking spray and place burritos on baking sheet; lightly spray burritos with cooking spray. Top with remaining 1/2 cup of 3 Pepper Colby Jack™ cheese. Bake for 6-8 minutes until heated through; serve warm.
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