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garlic chicken burrito with tostada

Serves: 4 Prep Time: 10 minutes

Ingredients

  • ¼ Cup Bertolli Classico Olive oil
  • 2 Chicken breasts, sliced ¼ inch thick
  • 1 Red Bell Pepper, sliced julienne
  • 1 Red Onion, sliced julienne
  • 2 cloves Garlic, minced
  • 1 ½ Cups rice, cooked
  • 1 Cup Refried beans
  • 1 Tomato, diced
  • 1 Cup Sour Cream
  • 1 tbsp Chili powder
  • 8 tostada chips
  • 4 10inch Flour tortillas
  • 8 sprigs of Fresh cilantro
  • 1 tsp Salt & pepper
  • 1 Cup Fresh salsa

Preparation

  1. In a sauté pan, heat the Bertolli Classico Olive oil over medium to high heat. Season the chicken strips with the salt & pepper. Sear the chicken strips for 6-7 minutes until fully cooked and lightly browned. Add the garlic, peppers and garlic and continue to cook for an additional 3-4 minutes. Mix together the sour cream and chili powder.
  2. Heat the refried beans and rice. On a flat surface, place the flour tortillas down and evenly distribute the refried beans and rice over the four tortillas. Followed by the chicken strips, peppers and onion mixture. Evenly distribute the diced tomatoes and roll tightly by folding both ends and rolling towards you.
  3. Top with the chili sour cream and sprigs of cilantro. Serve with broken tostada chips, salsa and lime wedges.

  • ¼ Cup Bertolli Classico Olive oil
  • 2 Chicken breasts, sliced ¼ inch thick
  • 1 Red Bell Pepper, sliced julienne
  • 1 Red Onion, sliced julienne
  • 2 cloves Garlic, minced
  • 1 ½ Cups rice, cooked
  • 1 Cup Refried beans
  • 1 Tomato, diced
  • 1 Cup Sour Cream
  • 1 tbsp Chili powder
  • 8 tostada chips
  • 4 10inch Flour tortillas
  • 8 sprigs of Fresh cilantro
  • 1 tsp Salt & pepper
  • 1 Cup Fresh salsa
  1. In a sauté pan, heat the Bertolli Classico Olive oil over medium to high heat. Season the chicken strips with the salt & pepper. Sear the chicken strips for 6-7 minutes until fully cooked and lightly browned. Add the garlic, peppers and garlic and continue to cook for an additional 3-4 minutes. Mix together the sour cream and chili powder.
  2. Heat the refried beans and rice. On a flat surface, place the flour tortillas down and evenly distribute the refried beans and rice over the four tortillas. Followed by the chicken strips, peppers and onion mixture. Evenly distribute the diced tomatoes and roll tightly by folding both ends and rolling towards you.
  3. Top with the chili sour cream and sprigs of cilantro. Serve with broken tostada chips, salsa and lime wedges.