I was craving a big Chipotle burrito, but healthier and tastier. I think I was very successful. And today, I am using the leftovers to make roasted zucchini quesadillas.
1 chicken breasts
1/4 yellow onion
2 stalks celery
1/4 cup salsa verde
3/4 cup chicken broth
Hot salsa (I used Trader Joes, Habanero salsa)
Green onions, chopped
Romaine lettuce, chopped small
1 cup rice (I use white basmati rice)
1/4 cup cilantro, chopped
1/2 lime, juiced
Refried beans (I used Trader Joes, infused with salsa)
Fontina cheese, shredded
Good flour tortillas (large and thin)
Make chicken by placing the first 6 ingredients into a crockpot and cooking on low for 2-3 hours or until tender enough to pull apart with a fork. Remove onions and celery. Shred chicken by pulling it apart with a fork.
Make rice as directed. Once rice is tender, add lime juice and cilantro.
To assemble burritos, place a layer of cheese on half of the tortilla. Heat in the oven until cheese is just melted. Remove from heat and add chicken. On the other half of the tortilla, spread refried beans. Top with rice, onions, lettuce, salsa, and sour cream. Roll and fold tightly. Wrap half the burrito in aluminum foil for easy and cleaner eating. Enjoy!