Chicken Burrito Bowls

Try a favorite burrito recipe in a new shell! This is sure to quickly become a staple in the dinner rotation.
Prep 20 Minutes
Total 40 Minutes
Servings 4

Ingredient List

Burrito Boats

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup uncooked converted white rice
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1 3/4 cups water
  • 4 Old El Paso™ Soft Tortilla Bowls

Toppings

  • 1 cup guacamole
  • 1 cup shredded lettuce
  • 1 cup sour cream
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Recipe Continues Below

Preparation

  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 center.
  2. Meanwhile, heat tortillas as directed on package. Divide chicken mixture among tortillas. Top with Toppings.

Expert Tips

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

Nutrition

  • 1 Taco Calories 620 (Calories from Fat 240);  Total Fat 26g (Saturated Fat 10g ,Trans Fat 0g);  Cholesterol 100mg;  Sodium 790mg;  Potassium 630mg;  Total Carbohydrate 63g (Dietary Fiber 3g ,Sugars 7g);  Protein 33g
  • % Daily Value: Vitamin A 25%;  Vitamin C 20%;  Calcium 15%;  Iron 20%
  • Exchanges: 4 Starch;  3 Lean Meat;  3 Fat
  • Carbohydrate Choice: 4
*Percent Daily Values are based on a 2,000 calorie diet

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