Sunday, July 31, 2011
Barbecue Chicken Burritos
1/2 lb. boneless skinless chicken breasts, cut in to 1/2 inch cubes
1 1/2 c. julienned green peppers
1 c. chopped onion
4 Tbsp. olive oil, divided
1/2 c. barbecue sauce
1 1/2 c. shredded Mexican cheese blend
4 flour tortillas, warmed
optional: lime wedges, sour cream, shredded lettuce, chopped tomatoes
In a large skillet over medium heat, cook the chicken, green peppers and onion in 2 tablespoons oil for 6-8 minutes or until chicken juices run clear. Stir in barbecue sauce. Bring to a boil. Reduce heat; simmer for 1-2 minutes or until heated through. Sprinkle cheese down the center of each tortilla; top with the chicken mixture. Fold sides and ends over the filling and roll up. In a large skillet over medium heat, brown burritos in remaining oil on all sides. Serve with lime wedges, sour cream, lettuce, and tomatoes if desired. Yield: 4 servings.
Notes: This recipe comes from the Prairie 4th Ward Recipes and Remembrances cook book. We are in an extended stay hotel for the next few weeks and are trying out several recipes that don't require too many ingredients or pots and pans, since we are limited on both. The outcome of this recipe is really dependent on the barbecue sauce used, as that gives the burrito the majority of its flavor.