Chicken Burritos

Recipe Ingredients

4		Flour Tortillas - see * Note 1
		(or use store-bought)
1 cup	160g / 5.6oz	Good-quality canned refried beans - warmed
2 cups	125g / 4.4oz	Shredded roasted chicken - see * Note 2
2 tablespoons	30ml	Crema - see * Note 1
		(or creme fraiche, or sour cream)
1		Avocado - peeled and sliced
2		Tomatoes - sliced (large)
2		Watercress - (sm bunches) - trimmed, washed, and dried
2 tablespoons	30ml	Freshly-squeezed lime juice
2 tablespoons	30ml	Olive oil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

* Note 1: See the "Flour Tortillas" and "Crema" recipes which are included in this collection.

* Note 2: See the recipe for "Chicken Tacos" which is included in this collection and prepare chicken in the same way, or use left-over cooked chicken meat.

If using leftover chicken for this dish, combine it with "Chile De Arbol Salsa (Red Salsa)" (the recipe for which is included in this collection) before proceeding as directed with the recipe.

Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6172 broadcast 02-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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