Chicken Burritos with Mango Salsa
Ingredients
- 1/2 cup plum tomatoes, finely chopped
- 1/2 cup mango, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh lime juice
- 3 Tbsp cilantro, chopped
- 2 tsp canned jalapeno peppers, chopped, or more to taste
- 12 oz boneless chicken breast
- 1/4 tsp table salt
- 1/8 tsp ground red pepper
- 8 large burrito-size wheat flour tortillas
- 1 1/2 cup romaine lettuce, shredded
- 1/4 cup light sour cream
Directions
- Preheat oven to 350°F.
- For salsa, in a bowl combine tomatoes, mango, red onion, 2 tablespoons of
lime juice, cilantro and jalapeno pepper. Cover and chill for 30 minutes.
- Rinse chicken; pat dry with paper towels.
- In a large, heavy skillet, place chicken and enough water to cover half
the chicken. Bring to a boil, reduce heat and simmer, covered, for 12 to 14
minutes or until chicken is very tender. Drain well; let cool until easy to
handle.
- Using two forks, shred chicken. Toss shredded chicken with remaining lime
juice, salt and ground red pepper; set aside.
- Wrap tortillas in foil. Place in oven and heat for 10 minutes.
- To serve, spread shredded chicken down the center of each warm tortilla.
Top each with 1/8 of the salsa, 3 tablespoons of lettuce and 1/2 tablespoon
of sour cream. Roll up. Serve with the remaining salsa. If desired, garnish
with additional cilantro. Yields 1 burrito per serving.
Serves | 8
POINTS per serving | 4
Print as 3x5 or 4x6
Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse