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Name: Chicken Burritos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 lg Tomatoes; sliced; 1 Avocado; peeled and sliced; 1/2 ts Freshly-ground black pepper; (or use store-bought); 2 bn Watercress - (sm bunches);; 1 c Good-quality canned refried; 2 c Shredded roasted chicken;; 2 tb olive oil; 1/2 ts Salt; 4 Flour Tortillas; see * Note; 2 tb Freshly-squeezed lime juice; 2 tb Crema; see * Note 1; ; and dried; (or creme fraiche; or sour

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INGREDIENTS

2 lg Tomatoes; sliced
1 Avocado; peeled and sliced
1/2 ts Freshly-ground black pepper
(or use store-bought)
2 bn Watercress - (sm bunches);
1 c Good-quality canned refried
2 c Shredded roasted chicken;
2 tb olive oil
1/2 ts Salt
4 Flour Tortillas; see * Note
2 tb Freshly-squeezed lime juice
2 tb Crema; see * Note 1
; and dried
(or creme fraiche; or sour

Servings

INSTRUCTIONS

* Note 1: See the Flour Tortillas? and ?Crema? recipes which are included in this collection. * Note 2: See the recipe for ?Chicken Tacos? which is included in this collection and prepare chicken in the same way, or use left-over cooked chicken meat. If using leftover chicken for this dish, combine it with ?Chile De Arbol Salsa (Red Salsa)? (the recipe for which is included in this collection) before proceeding as directed with the recipe. Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6172 broadcast 02-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-20-1997 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Chicken Burritos

2 lg Tomatoes; sliced
1 Avocado; peeled and sliced
1/2 ts Freshly-ground black pepper
 (or use store-bought)
2 bn Watercress - (sm bunches);
1 c Good-quality canned refried
2 c Shredded roasted chicken;
2 tb olive oil
1/2 ts Salt
4 Flour Tortillas; see * Note
2 tb Freshly-squeezed lime juice
2 tb Crema; see * Note 1
 ; and dried
 (or creme fraiche; or sour

* Note 1: See the Flour Tortillas? and ?Crema? recipes which are  included in this collection.    * Note 2: See the recipe for ?Chicken Tacos? which is included in this  collection and prepare chicken in the same way, or use left-over  cooked chicken meat. If using leftover chicken for this dish, combine  it with ?Chile De Arbol Salsa (Red Salsa)? (the recipe for which is  included in this collection) before proceeding as directed with the  recipe.    Spread the tortillas on a counter. Spread each with a strip of warm  refried beans down the center. Top with the chicken (warmed), Crema,  avocado and tomatoes. Lightly toss the watercress with the lime  juice, olive oil, salt, and pepper and place over each burrito. Fold  the bottom quarter of each tortilla up and then roll from the side  into a cylinder. This recipe yields 4 servings.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6172 broadcast  02-10-1997) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    02-20-1997    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (3g)
Recipe Makes: 4 servings

Calories: 17
Calories from Fat: 15 (88%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 12.8mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.4g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 17

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