Chicken and Veggie Burritos | Midwest Living
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Chicken and Veggie Burritos

Chicken and Veggie Burritos

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  • Makes: 8 servings
  • Prep 25 mins
  • Slow Cook 6 hrs to 7 hrs (low) or 2 1/2 to 3 hours (high) + 30 minutes (low or high)
  • Stand 5 mins

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Packed with flavorful ingredients, this recipe is the perfect way to get your daily dose of veggies.

Ingredients

  • 1 large green sweet pepper, cubed
  • 1 cup coarsely chopped onion (1 large)
  • 1 cup coarsely chopped celery (2 stalks)
  • 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch-wide strips
  • 1 8 - ounce bottle green taco sauce
  • 1 teaspoon instant chicken bouillon granules
  • 1/2 teaspoon ground cumin
  • 2 medium zucchini, cut in half lengthwise
  • 1/2 cup uncooked instant rice
  • 8 9 - 10 - inches spinach, chile, or plain flour tortillas, warmed*
  • 1 cup chopped tomatoes (2 medium)
  • 3/4 cup shredded Monterey Jack cheese with jalapeno peppers (3 ounces)
  • 1/4 cup sliced green onions (2)

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine sweet pepper, onion, and celery. Top with chicken. In a small bowl combine taco sauce, bouillon granules, and cumin. Pour over chicken.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 2 1/2 to 3 hours. Cut zucchini into 1/2-inch slices. Stir into mixture in cooker. Cover and cook for 30 minutes more. Stir in uncooked rice. Cover and let stand for 5 minutes.
  3. To serve, divide chicken mixture evenly among warmed tortillas. Top with tomatoes, cheese, and green onions. Fold bottom edge of each tortilla up and over filling; fold in opposite sides just until they meet. Roll up from the bottom. If necessary, secure with toothpicks.

Tip

  • * To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through.

Nutrition Facts

(Chicken and Veggie Burritos)

Servings Per Recipe 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 603, Potassium (mg) 559, calcium (mg) 162, cal. (kcal) 328, Fat, total (g) 8, vit. C (mg) 32, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 12, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 60, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 27, vit. A (IU) 632, iron (mg) 3, Vegetables () 1, Starch () 3, chol. (mg) 59, sat. fat (g) 3, Lean Meat () 4, carb. (g) 35, Fat () 2, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1

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