Healthy peasant burrito
I was planning on making some stuffed chicken the other day when I realized I had chicken thighs not chicken breast meat. I already had half the ingredients made when I noticed the error of my ways and had to come up with a new plan. I generally eat healthy food and I am definitely in the peasant class of Alameda and I used burrito wraps to put it all together. Hence the name.
2 cups rice (I prefer Nishiki medium grain)
4 tbsp-Parmesan cheese
½ red pepper-chopped
1 handful of chopped mushrooms
1 pound of chicken breast or thighs, cubed
1 tsp Italian seasoning mix
½ tsp Mrs dash original
1 bunch of cilantro-chopped
1 -14 ounce can of organic diced tomatoes
1-16 oz package of mozzarella cheese
1 cup of whole sour cream or low fat if desired
3 burrito wraps (a bit fattening but tasty)
a couple of dashes of vegetable oil
In a rice cooker or stove top cook rice according to instructions.
In a large frying pan or wok, cook onion, pepper and mushrooms in a dash of oil until the onions just change color. Transfer to a large mixing bowl when cooked.
Stir fry the chicken on high heat in a dash of oil. Do not over cook!
Add chicken to bowl of vegetables.
Add Italian seasoning, Mrs dash, 2/3 of the cilantro, Parmesan cheese and the tomatoes and mix.
Add the tomatoes and one cup of the cooked rice and mix.
Put mix in pan and heat for about 2 minutes until hot.
I use a panini press to make my hot sandwich style stuff. You can use a frying pan to make the finished product.
Wet a burrito wrap and add about 4 big old tablespoons of the mix and 1-2 tbsp mozzarella to the wrap.
Press on fry on medium heat for about 3-4 minutes.
Mash the avocado and mix an equal amount of sour cream to bowl along with the remaining cilantro.
When the burrito skin starts to change color, it is done. Remove from press top with avocado mix and enjoy with a side of rice.
This makes enough for 3 people with leftovers for lunch the next day.