Tender chicken in a mildly spicy chipotle sauce, surrounded by all of your south-of-the-border favorites inside a soft and cheesy flour tortilla.
|1 (17 oz) pkg||Charlie’s Pride Chicken Chipotle|
|1 small pkg||Your favorite Mexican style rice mix|
|½ cup||Canned black beans (rinsed with hot water and drained)|
|2 Tbsp||Fresh cilantro leaves (chopped)|
|3 (10″)||Flour tortillas|
|6 slices||Colby-Jack cheese|
|3||Romaine lettuce leaves (washed and dried)|
|1||Roma tomato (diced)|
Preheat oven to 300°F. Prepare rice according to package directions. Place 1½ cups of cooked rice in a medium bowl and gently fold in beans and cilantro. Place tortillas on a lightly oiled baking sheet and place 2 slices of cheese in the center of each. Bake in top half of oven for 3-4 minutes. Remove sheet and let cool for 1 minute. Heat Charlie’s Pride Chicken Chipotle according to package directions, set aside. Place one lettuce leaf in the bottom ⅔ of each tortilla, leaving a 1″ border of tortilla along bottom and sides. Spread rice mixture evenly over each leaf. Place heated chicken over rice, then top with diced tomatoes, still keeping the tortilla edges free. Fold bottom edge of tortilla up and partially over filling, fold in the two side edges toward the center, then roll the burrito tightly away from you to finish. Serve hot and enjoy.