Chicken 'n' Rice Burritos
Cinnamon Roll Pretzels
Ingredients
- 1 (8.8-oz) pouch microwavable Spanish-style rice
- 6 burrito-size flour tortillas
- 1 deli rotisserie chicken, shredded (2½ cups)
- 1 (10-oz) can green enchilada sauce
- 1 (16-oz) can pinto beans, rinsed and drained
- 1 cup shredded Mexican blend cheese (or other shredded cheese)
- 2 Roma tomatoes, chopped (optional)
Instructions
- Microwave rice according to package directions.
- Place tortillas between damp paper towels.
- Microwave on High about 1 minute or until hot.
- Combine chicken, enchilada sauce and beans in a saucepan over medium-high heat.
- Cook 5 minutes or until thoroughly heated.
- Spoon rice onto warm tortillas; top evenly with chicken mixture, cheese and, if desired, tomatoes; roll up, burrito-style.
Side Dish Ingredients
- 5 cups thin pretzel sticks (from a 16-oz pkg)
- ¼ cup butter, melted
- ½ cup sugar
- 2 tsp ground cinnamon
- 1 cup white chocolate chips
Side Dish Instructions
- Preheat oven to 350°F.
- Line a rimmed baking sheet with parchment paper.
- Place pretzel sticks in a large bowl; drizzle with butter. Toss.
- Combine sugar and cinnamon; add to pretzels, tossing to coat.
- Spread pretzels on baking sheet. Bake 10 minutes; cool.
- Melt white chocolate chips according to package directions.
- Drizzle over cooled pretzels; let stand until hardened. Store coated pretzels in an airtight container.
Kid-Friendly Meal Plan
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