Tex-Mex Chicken and Rice Burritos |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 1 |
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I want to thank Redneck Epicurean (Amy) for her Tex-Mex Chicken and Rice as the inspiration to create this recipe. Amy, we'll always remember you.:) Ingredients:
2 (6 inch) flour tortillas |
1/2 cup shredded sharp cheddar cheese, divided |
3/4 cup mexican chicken, and |
cooked mexican rice, divided (i used leftovers from tex-mex chicken and rice ) |
Directions:
1. Warm Mexican chicken and rice mixture in microwave for 2 minutes.
2. Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
3. Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
4. Fold bottom third over mixture,making sure filling is snug.
5. Take the right side of tortilla and fold over.
6. Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
7. Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
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