Tuesday, September 1, 2015

Cheesy Chicken & Broccoli Ranch Burritos

Cheesy, creamy ranch seasoned chicken, broccoli, and rice all wrapped up together into a crunchy burrito. I feel like a broken record right now because I am pretty sure I say the same thing on every recipe, but you guys, this burrito is sooooo good.  I always associate burritos with more traditional Mexican spices and flavors but you could put anything you want in a soft tortilla, wrap it up like a burrito and toast the outside. This recipe comes together in about 20 minutes, which is absolutely perfect for a busy weeknight.  You could make it even easier by using up leftovers or even rotisserie chicken.  Just make sure you warm everything up together before assembling the burritos; you want the filling to be warm and melty.

I am not a huge ranch lover, but the seasoning is pretty mild and goes really well with all of the other flavors.  The amount in this recipe is just enough to make it really flavorful and interesting but not purely ranch.  If you are big into ranch, you could probably increase the amount of seasoning you use, or give the mixture a squirt of ranch dressing.  Be careful though because that will change the texture of your filling.  As always, make sure you make this recipe to your tastes. The written recipe is just a guide to help you get started and you can adjust to your tastes from there.  I almost never measure my ingredients when I cook, but I do try to keep track of amounts so that I can give you some kind of recipe on here.  Anyways, my point is, you should modify recipes to your own liking even if that takes some experimenting to figure it out.  Try a different cheese, use whole wheat tortillas, change out the broccoli for another vegetable, etc.  However you make it, I hope you enjoy it as much as we did.  It is a wonderful, delicious, quick meal.

Cheesy Chicken & Broccoli Ranch Burritos

1 lb chicken breast, diced
2 cups chopped broccoli
1 tbsp olive oil
salt & pepper, to taste
1/2 packet ranch seasoning mix
2 cups white or brown rice, cooked
1 cup shredded cheddar cheese
4 to 6 large tortillas

Preheat the oil in a large skillet over medium high heat. When the oil is hot add the diced chicken pieces and cook for several minutes, stirring frequently. Add the broccoli and continue to cook until the broccoli is tender and the chicken is cooked through completely.  Turn off the heat and add the cooked rice while it is still hot, the ranch seasoning, and the cheese. Stir everything together until combined and let the cheese melt. Season with salt and pepper to taste. You may not need any extra seasoning, depending how much salt is in the ranch packet you use. Place some filling in the middle of each tortilla, kind of forming a log shape.  The number of tortillas you use will depend on how full you stuff each burrito.  Fold one of the long sides of the tortilla over the filling, then fold in each short side and continue rolling the rest of the way closed.  Set each burrito down so the seam is the bottom side.  I grilled my burritos on a grill pan, over medium heat, for 2 to 3 minutes per side. You could also do this in a regular nonstick saute pan. Just make sure you get the outside of the burrito nice and toasty, crunchy.


Inspired by The Cookie Rookie

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