Last year when I embraced freezer cooking, I discovered a recipe for Crock Pot Chicken Taco Meat. It sounded like something we’d like so I made some for my first month of freezer cooking. I’m pretty sure I’ll be making some every time I do freezer cooking. We love it!
So one day instead of chicken tacos, The Man decided to use the meat to whip up some Grilled Chicken Burritos. And so was born one of our favorite dinners. This has become a regular dish around here so I thought I’d share it with you.
Grilled Chicken Burritos
1 lb. Crock Pot Chicken Taco Meat
Shredded mild cheddar or Colby/Jack cheese
refried beans (optional – we only use them when we have some on hand)
8 whole wheat flour tortillas
If previously frozen, heat chicken taco meat in microwave until heated through. Heat beans if using. Warm tortillas in microwave about 10-15 seconds to soften them, making them easier to fold.
Place spoonful of beans, shredded cheese and and chicken onto tortilla. Fold ends and then fold sides over each other.
Place tortillas in hot skillet coated with cooking spray onto electric griddle set at 350 degrees. Brown a bit on each side.
Place burritos on plate and top with salsa and sour cream. Enjoy!
These are so quick and easy, perfect for a busy night.
You can lighten this up with light sour cream, reduced fat cheese and fat free refried beans.
This post linked to: Tasty Tuesday at Balancing Beauty and Bedlam