Hot Salsa Chicken Burrito Wraps

Recently I mentioned our prior life – one with travel to far away places. Every now and again, when I think Mexican Foods I think of Cozumel. I remember walking through the streets of Cozumel with Hubby and Kiddo, taking in the sights and sounds and smells of this seaside town.

As we strolled passed an open-air bar, a woman jumped up on a table and began dancing around, pulling her dress up over her head, revealing that she wore only panties underneath. Kiddo (all of about five at the time) watched her with a confused look on his face. It wasn’t her exposed breasts that troubled him, it was that she was dancing on a tabletop with her dress over her head that seemed strange. Kiddo asked what made her behave like that, and I explained this is what happens to people when they have too much Tequila. That has become our catch phrase whenever we see people behaving wild and crazy – must be too much Tequila.

These beautiful Chicken Burritos are perfect with a pitcher or two of Margaritas. Just remember, don’t have too much Tequila!

Hot Salsa Chicken Burrito Wraps
1 1/2 lbs Boneless Chicken Breast
2 tablespoons Taco Seasoning
16 oz Chunky Salsa
2 Bell Peppers (any color), cut into strips
1 Pinch Taco Seasoning, if desired
8 Flour Tortillas, burrito size
2 cups shredded Lettuce
1/2 cup Green Onions, sliced
2 Tomatoes, chopped
2 cups Mexican Chicken Blend, shredded

Cut chicken into long, thin strips. Set aside

Spray a large skillet with nonstick cooking spray. Heat skillet over medium heat until hot.

Add the chicken strips, cook, stirring with a wooden spoon, until the meat is no longer pink. Sprinkle the strips with taco seasoning. Stir in the salsa and cook until heated through, hot and bubbly.

While the chicken filling is heating, stem, core and seed the bell peppers. Cut into long strips. Place in a microwave safe dish. Sprinkle with additional taco seasoning, if desired. Cook in the microwave for just a minute or two to get warm and slightly softened.

In the meantime, heat the tortillas on a flat griddle sprayed with just a little cooking spray just until warm, a minute or two per tortilla. Stack on a tortilla dish, cover and keep warm until ready to use.

Rinse and stack lettuce leaves together. Roll like a cigar and shred. Set aside until ready to use.

Chop the green onions and tomatoes. Set aside until ready to use.

Lay warm tortilla on a plate. Spoon chicken filling onto the tortilla. Top with some bell pepper strips, lettuce and cheese. Fold tortilla over filling.

Sprinkle some shredded lettuce and a few diced tomatoes over the closed burrito for added color.

To serve, plate burrito wraps with some refried beans, then sprinkle sliced green onions over everything and serve. If desired, add some Salsa Rice on the side.

 

And do you know what really goes with spicy food? Ice Cream for dessert. Lucky for us, today in National Coffee Ice Cream Day! A scoop of Coffee Ice Cream, a sprinkle of cinnamon and a raspberry on top. Yeah, that’s good!

coffee ice cream

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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