To get started line up your actors:
Pictured above is a lemon, sour cream, mexicorn, spicy brown mustard, black beans, an onion, cilantro, shredded cheddar cheese, tortillas, and some cooking spray.
Now it is time to discuss chicken. I frequently have cooked chicken in my refrigerator that I make in the crock pot, however this day, I did not. So, I took some frozen, boneless, skinless chicken breast and cooked them in boiling water over low heat for about an hour.
A rotisserie chicken would work, as would any cooked chopped chicken breast. I like the slow cook methods of crock pot, or poaching because it makes the chicken easy to shred.
I like shredded chicken for burritos.
Okay, so enough about chicken, because it is possibly the least interesting part of this burrito. Lets move onto the creamy cilantro dressing. In a small bowl mix some sour cream, mustard, lemon juice, onion, and cilantro. What happens in this bowl is nothing less than real world magic.
Next, open and rinse the beans and corn. For those of you with small kids, or kitchen elves as I like to call them, these are things that they can help with. As proof, here are my elves: one mixing the cilantro dressing, the other mixing beans and corn.
Okay, so maybe elf #2 was playing with a nectarine, but we were having a lot of fun making these burritos.
Back to the burritos!
So far, we have a bowl of delicious, creamy cilantro dressing, and bowl of beans and corn. Grab some shredded chicken, cheddar cheese, and tortillas.
Mix everything but the tortillas together in one bowl, and get ready to roll some burritos.
Rolling the burritos turned out to be a bit more challenging than I had expected. I think this has something to do with the tortillas I used. They were a whole grain tortilla, that was prone to cracking. Although whole grain tortillas are the more healthy option, a flour tortilla would likely function better. Start by placing a small amount of filling just below the center of the tortilla.
Flip the bottom half over, pulling the filling towards you, while folding in the sides.
Continue to roll the burrito the rest of the way.
Once all the burritos have been rolled, spray them with some cooking spray, and heat a non-stick skillet over medium heat. Grill the burritos in batches, pressing down on them, for a few minutes on each sided until the inside becomes warm and melted, and the outside is brown and crunchy.
Top with some salsa and guacamole, and serve with some tortilla chips to make a beautiful, delicious meal.
Fortunately I had been fore warned about the effects these burritos could have on one's family, so I came to the table equipped with a helmet. No mommas were harmed in the consumption of this meal.
Here is the recipe as it was given to me. Since I was using items already in the house, I used a light sour cream, and regular shredded cheddar.
Skillet-Grilled Mexican Burritos
Prep Time: 15 minutes Cook Time: 20 minutes Servings: 8 to 10 burritos
CREAMY CILANTRO SAUCE
2 tsp. Dijon or Spicy Mustard
1 tsp. Lemon Juice
2 tsp. Chopped Onion
1/4 cup Cilantro leaves
1 cup Fat Free Sour Cream
Mix all ingredients in a bowl, and stir thoroughly. Sit aside.
2 cups chopped cooked Chicken Breasts
1 (15 oz) can Black Beans, rinsed and drained (low sodium)
1 (11 oz) can Mexicorn
1 cup of grated fat free cheddar cheese
8 (8 inch) soft taco-size whole wheat tortillas, warmed
Vegetable Cooking Spray
Put all ingredients in a large bowl and add Creamy Cilantro Sauce. Stir until thoroughly mixed.
Spread 3/4 cup of mixture just below the center of each tortilla. Fold opposite sides of tortilla over filling, and roll up. Coat burritos with cooking spray.
Coat a hot griddle or nonstick skillet with cooking spray. Cook burritos in batches over medium heat, pressing gently with a spatula, 3 to 4 minutes on each side or until golden brown and cheese is melted.
Salsa and Chips are a nice side serving, if desired.