Lars’s Chicken Burritos

A Little Personal History:

Description:

Ingredients:

• 1 (3 to 4 pound) whole roasted chicken, shredded (or make Lars’s Chicken Stock for shredded chicken)
• Lars’s Pico de Gallo
• Lars’s Salsa Verde
• Lars’s Yellow Rice
• Lars’s Spicy Black Beans
• Lars’s Mojo Sauce
• Lars’s Guacamole

• 3 cup grated cheddar cheese
• 3 (1 each) Green, Yellow and Red Bell Peppers
• 1 tablespoon olive oil

• 1 tablespoon butter
• 8 large (12 inch) flour tortillas
• Garnishes
  • Sour cream, Cilantro leaves, Sliced black olives, Lime wedges

Procedure:

1. If you’re using a store bought pre-roasted chicken, use fork (shred) to remove chicken meat. If not, kill two birds with one stone by making Lars’s Chicken Stock. Now you’ll have the shredded chicken and stock for other recipes ready to go.
2. Make Salsa Verde & Pico de Gallo, Spicy Black Beans, Yellow Rice, Mojo Sauce, grate cheese.
3. Cut in half, remove seeds and dice peppers.
4. In skillet over medium low heat (8′ clock), add olive oil. When heated added diced peppers and saute till soft.
5. Preheat Oven to 350 degrees
6. Grease 9×13 inch baking dishes with butter
7. On cutting board, place tortilla and to bottom half of tortilla add rice, peppers, beans, salsa, mojo and grated cheese (or any variation thereof).
8. Add a couple spoonfuls of shredded chicken.
9. Fold sides of tortilla together and tightly roll up tortilla to make burrito. Place in 9×13 inch baking dish.
10. Repeat process for rest of tortillas. Top each with Mojo sauce & cheddar cheese.
11. Bake in oven for 20 minutes.
12. Serve topped with a generous drizzle of sour cream and guacamole; garnish with cilantro leaves, sliced olives and a squeeze of lime juice.

Advanced Preparation:

• Steps 1 – 4 can be done in advance, stored in sealed containers and refrigerated till needed.

Tips, Notes, and Variations: