Chicken Ranch Burrito

Makes 2 Burritos

Notes:

if you would like to substitute the chicken strips with grilled chicken it still makes a good burrito

Ingredients:

For the Pico De Gallo:

• 1 Diced Roma Tomato

• ¼ Cup finely diced Onion (I like White or Red)

• [Measurement Needed] Cilantro

• 1 Tbsp Lime Juice

For the Burrito

• 2 Large Flower Tortillas

• Shredded Lettuce

• Shredded Cheddar Cheese

• 2 Crispy (Breaded) Chicken strips

• Wild Coyote Ranch

• Seasoned Rice

• Salt

• Pepper

Method:

I Use This Recipe for the Seasoned Rice by Holly Nilsson, It makes way too much for this recipe but, I just store the extra in the fridge for later. if you are going to make it I would start with the seasoned rice first since it takes about 30 minuets to finish.

Pico De Gallo

1. Add the diced tomato, onion, cilantro, and lime juice in a bowl and mix them up

2. Add salt and pepper to taste

Burrito

1. Get a pan big enough to fit your tortilla, and preheat it on medium low heat

2. Spread enough cheese out on the tortilla to mostly cover it, and put it on the preheated pan, heat just till the cheese sticks to the tortilla

3. Take the tortilla with the cheese out of the pan and build the rest of the burrito on a cutting board

4. Add 3-4 Tablespoons of seasoned rice in a line, spread 1 Tablespoon of Ranch to the rice. Add a handful of lettuce, and a Tablespoon of pico

5. Add the chicken strips cut into 1 inch peaces, and roll into a tight burrito

6. Put the burrito back on the hot pan seam side down until the cheese has melted and keeps the burrito closed, heat on a few more sides until warm, or until burrito is crispy

7. Take off the heat and enjoy!