It seems that I just can’t get away from the shredded chicken recipes. If you haven’t heard yet, we just finished up a month of sharing shredded or rotisserie chicken recipes every day!
{31 Days of Rotisserie Chicken Recipes}
Welp, we’re back with another one…this time using tomatillo salsa and other green tex-mex-y toppings, like cilantro and avocado. These are some spectacular burritos and need to be on your next taco or tex-mex night menu!
(These Green Chicken Burritos are a perfect way to use up leftover chicken and rice.)
Green Chicken Burritos
Yield – 4 servings
Preparation Time – 5 minutes
Cooking Time – 0 minutes
Ingredients
- 1 cup boneless, skinless chicken, cooked and shredded
- 1 cup brown rice, cooked
- 1 cup Monterey Jack cheese, shredded
- 1/3 cup tomatillo salsa
- 1 small avocado, peeled, seeded, and chopped
- 1 bunch cilantro, chopped
- 1 Tbsp sour cream
- 4 burrito-size flour tortillas
- Fresh veggies, as side dish
- Tortilla chips, as side dish
Directions
- {Cook and shred chicken, if needed. Prepare rice as directed on package.}
- In a medium bowl, combine the cooked chicken, cooked rice, Monterey Jack cheese, tomatillo salsa, avocado, cilantro, and sour cream. Stir.
- Heat the tortillas in the microwave for about 20 seconds on high until they’re warm and more flexible. Or heat them in a dry skillet on medium heat on the stove top. Flip to heat both sides.
- Spoon chicken mixture into each tortilla and roll up.
- Prepare fresh veggies.
- Serve Green Chicken Burritos with veggies and tortilla chips.
I served the chicken mixture cold in the burritos, and it was delicious! However, you could absolutely warm up the chicken mixture before spooning into the tortillas for a different experience and flavor.
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