RollinGreens Chopped Fajita CHIC’KEN, Black beans, white rice, shredded cheese and a touch of onion and cilantro wrapped in a large flour tortilla.

Serves 1 person

Ingredients

 For Chopped Fajita CHIC’KEN

• 1 Bag RollinGreens Chopped fajita CHIC’KEN
• 2 cups water
• 2 tbsp olive oil

For the Rice

• 1 cup uncooked jasmine or basmati rice
• 2 cups water
• 1 tbsp butter or oil

 For the Burrito

• 3 sprigs cilantro
• ¼ cup cooked black beans (strain and wash from can)
• ½ cup shredded cheese (optional vegan cheese)
• 1/8 cup onion

Instructions

1. For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
2. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
3. For the Rice, in a medium pot add washed and drained rice and add 2 cups water and butter or oil. Heat to high until the rice starts to boil, then reduce heat to low and cover. Cook for 12-15 minutes or until rice is fully cooked.
4. Strain black beans, chop cilantro and cut onion into small dice.
5. Warm a large tortilla. Set the tortilla on a large piece of foil and parchment paper on top. 
6. For the Burrito add 1 cup cooked rice, ½ cup CHIC’KEN cooked, ¼ cup black beans, onion and cilantro and cheese.
7. Roll tortilla and then wrap burrito in parchment/foil combo.

-Enjoy Chef Ko