Sneak Some Vegetables Into This Delicious Dinner Burrito

The thing I love about these burritos is how effortless it is to eat your veggies. Every bite you take, you’re mostly tasting chicken and cheese, and you’re also getting a full serving of vegetables. This recipe calls for a frozen bag of steamable veggies, but you could substitute for fresh veggies and rice if you wanted to. Be sure that the steamed vegetables are drained before going into the burrito; extra liquid will make the tortillas fall apart. Big thanks to the chef at Taste and Tell for this awesome recipe that I’ll be keeping around for nights when the veggie guilt starts getting to me.

Ingredients

1 (12 oz.) package frozen, steamable cheesy rice and broccoli

3 cups shredded chicken

1 cup shredded cheddar cheese

4 large (12-inch) tortillas

Instructions

Cook the cheesy rice and broccoli according to package directions.

In a large bowl, combine the cheesy rice and broccoli and shredded chicken. Put ¼ of the cheese down the center of each tortilla, followed by ¼ of the chicken mixture, then tuck the ends in and roll up the burritos.

Heat a grill pan or griddle over medium heat. Spray the surface with nonstick cooking spray and put the burritos, seam side down, on the grill. Cook until golden brown and crisp, then turn and cook the opposite side, about 2-3 minutes per side.