Homemade burritos filled with shredded chicken, rice, tomatoes, beans and cheese. Toasted and topped with melted cheese. Can easily adjust heat level from mild to hot.
I cook the chicken in a non-stick skillet sprayed with cooking spray. Sprinkle some taco seasoning on the chicken while it cooks. After finishing cooking, shred chicken then continue with the recipe.
When filling the burritos I add fat free refried beans. Microwave the store bought tortillas, one at a time in the microwave on HIGH for 15 seconds, then add filling and fold. If the burritos are placed seam side down on a parchment lined cookie sheet, no toothpicks are needed. Repeat with next tortilla, warming for 15 seconds and continuing.
After all of the burritos are assembled, I toast the burritos seam side up in a dry skillet over medium to low heat for 30 – 45 seconds to get a char mark on the tortilla. Then I place the burritos seam side down on the cookie sheet and sprinkle with cheese and keep warm in a 250 F oven until cheese melts. You can make this a higher level of heat by using a HOT salsa instead of the canned tomatoes, and using a cheese that had jalapeno in it. Or you can serve a HOT salsa on the side.