Chicken and Rice Burrito

This recipe uses leftover veg jambalaya rice and some chicken breast, but you’d never guess it was a meal made from extra odds and ends from throughout the week! The tortilla becomes so warm and almost flakey, while the stuffing fills you up…a great simple sauce, and you can’t beat it! Use whatever protein you have laying around, whether it be meat, fish, poultry, or beans. My folks love the way this looks too…so it’s a leftover recipe that tastes great AND looks like a dish straight out of your favorite Tex-Mex joint. Come on, sounds like a knock out to me!

1 tortilla (sundried tomato, flour, wheat, etc)

¾ cup vegetarian jambalaya

½ chicken breast

1/3 cup of shredded cheese (taco or a monetary jack/cheddar mix)

2 tablespoons salsa

2 tablespoons ranch dressing

Parsley (optional)

Preheat the oven to 375 degrees Fahrenheit.

Take your tortilla and sprinkle half of the cheese on it.

Cut up the chicken and mix it with the jambalaya, this will be your stuffing for the burrito. Scoop this filling onto the tortilla and then roll into a burrito shape.

Put the burrito onto a nonstick baking sheet. Sprinkle the top of the burrito with the remaining cheese and then spoon on the salsa. Put into the preheated oven and bake for 15 minutes, or until heated through and cheese is melted.

Serve with a drizzle of ranch and parsley.

Enjoy!