Southwest Chicken Burritos
Serve this with sour cream as a dipping sauce, so yummy.
- 2 lbs. chicken breast
- 1/2 can black beans, rinsed and drained
- 1/2 C. frozen corn
- 2 avocados, chopped
- 3 roma tomatoes, chopped
- 1/4 C. cilantro, chopped
- 1-2 tsp. ground cumin
- olive oil
- salt and pepper to taste
- 2 tsp. garlic powder
- 1/2 red onion, thinly sliced
- flour tortillas
- 1/2 C. ranch dressing
- 1/4 C. bbq sauce ( I use sweet baby ray’s)
- 1 C. shredded mozzarella cheese
Rub chicken with salt, pepper, cumin, and garlic.
Heat 2 Tbsp. olive oil in a pan over medium high heat. Cook chicken until done and no longer pink in the middle.
Remove from pan, let cool, and either cut into bite size pieces or shred.
Mix bbq and ranch in a bowl, adjusting each measurement as necessary.
In a large bowl, combine chicken, beans, corn, avocado, tomatoes, cilantro, and onions.
Fill each tortilla with the chicken mix and topping with cheese.
Fold in the sides and roll the tortilla into a burrito.
Either serve as is, or grill the burritos on a grill or George Foreman and serve.