Champion Burritos Recipes

CHIPOTLE CHICKEN BURRITOS

Steps:

• Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
• Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
• Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

CHAMPION BURRITOS

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add onion and sauté until translucent. Add garlic and sauté for 30 seconds. Add ground meat and cook, stirring continuously, until no longer pink. Stir in flour and cook for 1 minute.
• Add cabbage, tomatoes with their juices, and stock. Simmer over medium heat until liquid has evaporated. Add beans and cook 1 minute more. Remove from stove. Add oregano and lime juice and season to taste with salt and pepper.
• Place 4 tortillas on a large work surface. Place 2 slices of Monterey Jack cheese in the center of each tortilla. Spoon an equal amount of the meat and vegetable mixture over the cheese on each tortilla. Roll up to make burritos.
• Microwave burritos one at a time at high power for 45 seconds.
• Cut burritos in half and serve with condiments.