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Tortilla Bowl Burritos

Tortilla Bowl Burritos
  • Prep 20 min
  • Total 40 min
  • Servings
Try a favourite burrito recipe in a new shell! This is sure to quickly become a staple in the dinner rotation.
October 2, 2014

Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 1 lb (500 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
  • 1 cup (250 mL) uncooked converted white rice
  • 1 package Old El Paso* Taco Seasoning Mix
  • 1 3/4 cups (425 mL) water
  • 4 Old El Paso* Tortilla Bowls (from 8-count package)
  • 1 cup (250 mL) guacamole
  • 1 cup (250 mL) shredded lettuce
  • 1 cup (250 mL) sour cream

Steps

  • 1
    In 10-inch skillet, heat oil over medium heat. Cook chicken in oil 2 to 3 minutes or until chicken is just starting to brown. Stir in rice, taco seasoning mix and water. Cover; reduce heat to medium-low. Cook about 15 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink in centre.
  • 2
    Meanwhile, heat tortillas as directed on package. Divide chicken mixture among tortillas. Top with guacamole, lettuce and sour cream.

  • Make it your own! Customize these burritos by adding your favourite toppings.

No nutrition information available for this recipe
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