Kowalski's Grilled Chicken and Bean Burritos
Ingredients
4
(10") Kowalski's Flour Tortillas, at room temperature
2 cups (approx.)
shredded white meat from Kowalski's Signature Rotisserie Chicken, warmed slightly
5-6 oz.
Kowalski's Monterey Jack Cheese, shredded
- other fillings, approx. 1 cup total, as desired: warm rice and canned pinto or black beans
- Kowalski's Extra Virgin Olive Oil, for brushing the burritos
- garnishes, as desired: Kowalski's Fresh Pico de Gallo, Kowalski's Salsa, Kowalski's Guacamole and Kowalski's Signature Fresh Mexi-Ranch Salad Dressing
Directions
Place tortillas on a clean work surface. Pile chicken, cheese and other fillings in the center "square" of each tortilla. Working one at a time, fold the right and left sides of each tortilla in toward the center, covering the outer edges of the filling by about 1"; hold in place while you fold the edge closest to you up and over the filling to cover. Press and hold these three sides firmly against the filling as you roll the burrito away from you toward the top edge of the tortilla. Set aside, seam side down, while you shape the other burritos. Brush the outside of tortillas lightly with olive oil. On a grill pan preheated to medium-high heat, cook burritos seam-side down until filling is hot and tortilla is slightly crispy and covered with grill marks, flipping 1-2 times (4-5 min. total). Serve with desired garnishes.
Tasty Tip:
- Burritos can also be grilled in a panini press or countertop grill (such as a George Foreman Grill); flipping not required.
Find It!
- Find Kowalski's Fresh Pico de Gallo, Guacamole and Mexi-Ranch Salad Dressing in the Produce Department.
