Carolina AM Cooking: Chicken & Veggie Burrito

Carolina AM Cooking: Chicken & Veggie Burrito

Chef Jamie Saunders stops by the studio to show you how to make chicken & veggie burritos!  The recipe is below:

RECIPE:

Chicken & Vegetable Burritos

Serves 2-3

Canola Oil 4 tablespoons

Chicken Breast, thin sliced 2-3

Kosher Saltas needed

Black Pepper as needed

Mushrooms, sliced 1 cup

Yellow and/or Red Pepper 1/2 cup each

Red Onion, chopped small 1/4 cup

Spinach, baby 1-2 cups

Taco Seasoning, no sodium  about 1 teaspoon

Garlic Salt 1/8 teaspoon

Refried Beans (optional) as needed

Guacamole, ready as needed

Your Favorite Salsa as needed

Large Tortillas 2-3

Shredded Mexican Cheese as desired

1. Prepare all the vegetables and place in a bowl.
2. In a large non stick pan, heat 2 tablespoon over a medium heat and place your chicken breasts into the pan, then season with a little salt and pepper.  Cook for about 2 minutes on each side until cooked through.  Once the chicken is ready, place on a cutting board.
3. In the same pan, heat another 2 tablespoons of oil and add all of the prepared vegetables.  Add the taco seasoning, a little salt, pepper and the garlic salt.  Cook the vegetables for about 5 minutes until the peppers are soft and the mushrooms start to release their moisture.
4. Meanwhile, chop up the chicken and add to the vegetables when they are ready.  Cook until the chicken is hot.  Remove from heat.
5. Assemble your burritos, by sprinkling some cheese, add as much beans, guacamole and salsa as you desire and your chicken and veggie mixture.  Roll up the burrito by folding over the sides and then rolling up tight and place in a clean skillet pan seam side down to grill until a light brown color.  Then flip and grill on the opposite side.