Another turn down recipe. Chicken, melted cheese, broccoli and rice – I’m SO good. And freel free to add some hot sauce or salsa for an extra kick. Loving these.
So I started off just wanting to call these burritos, but the sprouted tortillas I purchased this morning weren’t cooperating with me. They were extremely pliable however, they started to rip when I packed them with all the good stuff and rolled em. I’m guessing its the lack of gluten. Anyhow, they became burrito pockets. I will have to work on my burrito rolling skills (or stick to traditional tortillas) for future endeavours. But of course, the taste is all still there so, in the end, I’m happy.
- 1 lb organic chicken breasts
- garlic powder & sea salt
- 1 tsp olive oil
- 1 bunch broccoli florrets, steamed
- 1 cup brown rice, cooked
- 1 cup shredded cheddar cheese
- 4 large tortillas
Trim chicken of all fat. Slice into strips. Season with garlic powder and salt to taste. Heat oil in a large skillet and cook chicken strips on medium high heat, about 4 minutes on each side or until cooked through and juices run clear. Chop up the chicken into bite sized pieces.
Preheat oven to 425 F. On large flat surface, place cheese first in the center of each tortilla, then chicken, broccoli and rice, packed in. Fold in right and left sides and then tightly roll up. Place seam side down on a baking sheet and bake for 5-10 minutes or until outsides start to turn golden brown.
Yields 4 burrito pockets.