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Cheddar Folios™ Chicken Burrito Rollups



8 Cheddar Folios™

1 lb. Chicken Breast- grilled and cubed

Ingredients - Rice

1 cup White or Brown Rice

2 cups Water

3 Clove Garlic – minced

½ medium Spanish Onion

½ tsp. Dry Oregano

2 tbsp. Olive Oil

1 tsp. Lime Juice

1 tsp. Lemon Juice

1 tbsp. Fresh Cilantro – diced

Pinch Salt and Pepper

Ingredients – Black Beans

3 tbsp. Canola Oil

1 tbsp. Olive Oil

3 Clove Garlic – minced

½ medium Spanish Onion

8 oz. Chipotle Peppers in Sauce- ground

½ tsp. Dry Oregano

1 can Black Beans- drained

½ cup Frozen Corn - thawed

1 Jalapeño Pepper - stemmed, seeded, and diced

1 tbsp. Fresh Cilantro – diced

Ingredients - Toppings

1 cup Shredded Cheddar

½ cup Shredded Lettuce

Directions to make the Rice

Place 2 cups of water in a large pot and bring to a boil. Add 1 cup of rice and pinch of salt. Stir for a few minutes, then lower heat and cover the pot. Let rice cook for about 15 minutes or until rice is tender. Add olive oil, lime juice, lemon juice, and cilantro. Add a pinch of black pepper and stir together.

Place in a bowl to cool.

Directions to make the Black Beans

In a large sauté pan on medium-high, heat the canola oil and olive oil together. Add garlic and onion. Sauté until translucent. Then, add the Chipotle peppers, drained black beans, thawed corn, Oregano, and diced Jalapeño pepper. Stir and remove from heat. Then, add the cilantro.

Now you are prepared to build your Burritos! Take 1 Cheddar Folios™ and place on a flat surface. Top with 2 tbsp. of rice mixture, 2 tbsp. of black beans, and 2 oz. of cubed chicken. Top with a little shredded Cheddar cheese and lettuce (you can add hot sauce, guacamole, or Pico de Gallo, if desired). Then using the Cheddar Folios™ as your tortilla, roll all ingredients into a burrito. Repeat 7 more times for 8 finished burritos. Serves 4 – 8.