Recipe: Easy Chicken Nugget Burritos
Need a shortcut for dinner tonight? Assemble these super easy chicken nugget burritos. Delicious, nutritious and ready in under 20 minutes!
Struggling to get dinner on the table every night? Shortcuts are 100 percent acceptable! These burritos use frozen chicken nuggets for protein and kid-friendly flavor. Because all of the ingredients can be prepared ahead of time, you can assemble these on time-strapped evenings and have dinner on the table in under 20 minutes. That’s a win!
• 8 oz frozen chicken nuggets (TRY: Applegate Organic Chicken Nuggets)
• 6 (8-inch) whole-grain tortillas
• 1 cup baby spinach
• 1½ cups cooked brown rice
• 1½ cups shredded cheddar cheese
• ¼ teaspoon ground cumin, or to taste
• ¼ teaspoon chili powder, or to taste
• ½ cup bottled salsa
• 1 -2 avocados, diced (optional)
• Toppings: Additional salsa, sour cream, fresh cilantro leaves
1. Prepare chicken nuggets according to package directions. Remove from oven; leave oven on. Chop nuggets into pieces.
2. Line a baking sheet with foil and coat lightly with cooking spray. Have a small bowl of water ready.
3. Place a tortilla on a paper towel. Top with a few spinach leaves, ¼ cup rice, 1 /6 of the chicken nugget pieces, ¼ cup cheese, a little cumin and chili powder, and a spoonful of salsa down the center. Warm in the microwave for 15–30 seconds. If using, top with avocado.
4. Place warmed tortilla with toppings on a flat surface. Using your finger, lightly moisten entire tortilla edge with water. Fold in sides, then roll upward from the bottom edge. Remoisten top edge if needed; roll over top edge to seal. Place, seam side down, on prepared baking sheet.
5. Repeat process with remaining tortillas and fillings. Place baking sheet with burritos in 200° oven to warm, 5–10 minutes. Serve with desired toppings.
PER SERVING (1 burrito): 319 cal, 10g fat (3g mono, 1g poly, 6g sat), 28mg chol, 671mg sodium, 39g carb (3g fiber, 3g sugars), 13g protein
Special thanks to Delicious Living as a source for this article.
Recipe credit: Amy Palanjian
Photo credit: Jennifer Olson