Friday 25 September, 2020

Loop Sunday Lunch: Smothered Honey Lime Chicken Burritos

What's for lunch?

Try these delicious Smothered Honey Lime Chicken Burritos, courtesy Oh Sweet Basil:

Smothered Honey Lime Chicken Burritos


1 Package Fresh Flour Tortillas

1 Rotisserie Chicken meat removed and shredded

1/4 Cup Lime Juice

1/3 Cup Honey

6 Cloves of Garlic minced

1 Tablespoon Chili Powder

2 Cups Cooked Cilantro Lime Rice

1-2 Cup Shredded Colby Jack Cheese

1-2 Cups Shredded Mozzarella Cheese

1 Can Pinto Beans drained and warmed

Salsa or Pico de Gallo for serving

Cilantro chopped for garnish

For the Sauce

1 16 ounce Jar Herdez Salsa Verde

1 Cup Heavy Cream or to taste



1. In a large bowl, whisk together the lime juice, honey, garlic and chili powder. Add in the chicken and toss to coat. Place in the fridge for 15-30 minutes, covered with plastic wrap.

2. Prepare the rice and beans.

3. Meanwhile, in a medium bowl, whisk together the slasa verde and heavy cream. Set aside.

4. Heat the tortillas until pliable. Fill with rice, beans, chicken, and a sprinkle of colby jack cheese. Fold up both ends and roll tightly to close.

5. Place the burritos on a baking sheet and spoon the sauce over each one. Sprinkle with mozzarella cheese and bake at 350 degrees for 20-30 minutes or we like to have the fillings all warm and then just stick the burritos under a broiler to melt the cheese.

6. Serve with pico de gallo, cilantro or even sour cream


Burritos can be frozen if you do not add sauce, and wrap the burritos individually in plastic wrap and foil then place in freezer bags for up to 3 months. To reheat freezer burritos, bake at 350 for 15 minutes or until cooked through.



Serving: 1g | Calories: 754kcal | Carbohydrates: 60g | Protein: 42g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1274mg | Fiber: 5g | Sugar: 19g

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