Takeout Burritos

Make your own takeout at home with this delicious recipe the whole family will love!

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( 2 Ratings)

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Prep Time 30 min
Total Time 30 min
Servings 8

Ingredients

1/2: cup uncooked regular white rice

: Juice of 1 medium lime

1/3: cup chopped fresh cilantro leaves

2: cups shredded deli rotisserie chicken (from 2-lb chicken)

1: package (8 oz) Old El Paso® seasoned black beans

1: package (11 oz) Old El Paso® flour tortillas for burritos (8 inch)

1: cup pico de gallo salsa

1: cup shredded romaine lettuce, if desired

1/2: cup Mexican sour cream or sour cream

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Directions

1 Cook rice as directed on package. Stir in lime juice, cilantro and chicken, fluffing with fork. Meanwhile, heat beans as directed on package.
2 Wrap tortillas between two paper towels. Microwave on High 30 seconds. Place 1 tortilla on work surface. Place 1/4 cup chicken mixture on middle of tortilla. Top with beans, salsa and lettuce. Add sour cream on top.
3 Fold edge of tortilla closest to you toward middle of mixture, repeat with edge farthest away. Starting with right side, begin to fold tortilla up slowly, ensuring that folded sides remain intact. Continue until burrito is completely enclosed. Cut in half before serving, wrapping in foil if desired.

EXPERT TIPS

Expert Tips

Save any leftover rotisserie chicken for use in Chicken Tinga Tacos or Tortilla Soup.

Serve these burritos with chips, salsa and guacamole to round out the meal.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 40mg; 40%;
Sodium: 810mg; 810%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 2g 2% Sugars 2g 2% ),
Protein: 16g; 16%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 6%;
Calcium: 8%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;