Chicken and Veggie Burritos

Your tortilla options are no longer limited to flour and corn. Look for green spinach and orange chile flour tortillas at your grocery store. Wrap this zippy chicken and rice filling in an assortment of flour tortillas.

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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

Chicken and Veggie Burritos

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.

From the Test Kitchen

*

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

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Nutrition Facts (Chicken and Veggie Burritos)

  • Per serving:
  • 328 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 59 mg chol.,
  • 603 mg sodium,
  • 35 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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