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Chicken Salad Burrito
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
Pimiento-rice salad (recipe follows)
8 flour tortillas
1 whole roasted chicken
3 cups Romaine lettuce, shredded
1 avocado
1 cup cheddar cheese, shredded
1 can black olives, sliced
Prepared medium to hot salsa
Pimiento-Rice Salad
3 Tbsp olive oil
2 Tbsp red wine vinegar
2 green onions, thinly sliced
1 -2 oz jar pimientos, chopped, drained
1-1/2 cups cold, cooked rice
Salt
Pepper
Method/Steps
1. Prepare pimiento-rice salad and set it aside to allow flavours to blend.
2. Dampen each tortilla lightly with water; stack and wrap in foil. Place in a 350°F oven until hot, about 12 minutes.
3. Remove skin from chicken. Tear meat into bite-size pieces and place on a platter lined with shredded lettuce. Pit, peel and thinly slice avocado; arrange slices around chicken. To eat: spoon some of the pimiento-rice salad onto a warm tortilla; top with chicken, lettuce and avocado slices. Add cheese, olives and salsa to taste. Roll tortilla and enjoy.
Pimiento-Rice Salad
In a medium bowl, mix together all ingredients. Season with salt and pepper to taste.