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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe came about after the U of S move into a new cafeteria. They emliminated the Royal Grille which made the best burritos on campus. This a really simplistic recipe but it tastes soo good. If you ever had a burrito in Gunster you know what I am talking about. You could top this with peppers, salsa, rice, beans or gaucamole( I like Guacamole With a Twist ! ). If you don't like chicken subsitute steak or peeled deveined shrimp. Ingredients:
1 lb chicken tenders, cubed |
6 tortillas (i like to use the larger sandwhich wraps because they fold nicer and can fit more good stuff. ) or 6 wraps (i like to use the larger sandwhich wraps because they fold nicer and can fit more good stuff. ) |
1 cup sliced mushrooms |
1 large sliced onion |
1 cup cheddar cheese |
1 cup shredded lettuce |
1/4 cup butter |
salt |
pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1 garlic clove |
Directions:
1. In a skillet, melt 3 T butter. Sautee the onions and mushrooms.Salt and pepper to taste.
2. In a seperate skillet melt the remaining butter and sautee the garlic for about a minute.
3. Add the chicken, onion powder and garlic powder to the garlic. Salt and pepper to taste. Cook the chicken until it is white.
4. Next, place the torilla in a skillet on medium heat. Sprinkle some cheddar cheese over torilla. Allow the cheese to melt and then remove from the heat. Salt and pepper to taste. This should take about 1 -2 minutes. Be sure not to allow to torilla to become too crispy because it will not fold.
5. Next layer the mushrooms and onions, then the chicken followed by the lettuce.
6. Add whatever ever additional toppings you like such as salsa, rice, beans or gaucamole.
7. Fold burrito by folding in 2 sides and then roll the burrito at one of the sides that is not folded.
8. Enjoy!
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