Chicken Salsa Verde Burritos

Instructions

1. 1

   Use four large, ready-to-eat flour tortillas, approximately 30 cm across and 75 g each. Cook the white rice according to the package directions and loosen it. Drain the beans and measure 240 g. Dice the pepper, grate the cheddar. Cut the raw boneless, skinless chicken breast into 1 cm pieces.

2. 2

   Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute, uncovered.

3. 3

   Add the chicken, pepper, cumin and salt. Cook uncovered for about 6 minutes, stirring frequently, until the pepper softens and several of the largest chicken pieces reach 165°F/74°C on a food thermometer.

4. 4

   Stir in the rice, drained beans, jarred salsa verde and 30 ml water. Cook uncovered over medium-high heat for 4 minutes, stirring and breaking up rice clumps, until the filling reaches 165°F/74°C throughout. The sauce should cling to the filling without liquid pooling in the skillet.

5. 5

   Reduce the heat to low, sprinkle the cheddar over the filling and cover for 1 minute to melt. Turn off the heat and stir briefly.

6. 6

   Lay out the room-temperature, ready-to-eat tortillas. Divide the filling evenly between them, placing it just below the center and leaving the edges clear. Fold in the sides, roll tightly from the bottom and serve seam-side down; allow about 2 minutes for assembly.