I got this recipe from Canadian Living, but I would say it’s more of a cross between an enchilada and a burrito than it is a full-on burrito, especially after my modifications. You tend not to bake burritos and there are lots of refried beans involved. In any case, it’s easy, it’s quick, and it’s hella tasty. It makes about 10 6″ wraps.
Start with 3 large chicken breasts, still on the bone, and poach them in gently simmering water until cooked, about 15-25 minutes.
Then shred the meat with forks, in good southern style. Set that aside.
Dice a large onion and plop that in a wide frying pan with some olive oil and minced garlic and sauté those suckers until they are tender and translucent.
Chop up as well a red pepper and a jalapeño pepper.
Drain and rinse a can of black beans.
Wrangle yourself 1 cup salsa. I say “wrangle” because that’s what I did with this — it was in three different jars as I was cleaning out the fridge.
Toss the peppers, beans, and salsa into the pan with the onions, and add the chicken as well.
Stir everything around to coat with salsa — I found I needed to add a little bit extra to get it all covered. Season with salt and pepper.
Grate up about 2 1/2 cups cheddar cheese and set that aside for a bit.
In a greased dish or on a sheet of aluminum foil, lay out a flour tortilla. You can use any kind you want, but I used the small whole wheat ones, just to make this a bit healthier. Spoon in a generous amount of filling (you will likely have a bit left over so don’t be afraid to go overboard).
Sprinkle the filling with a bit of cheddar cheese.
Roll the wrap into a cylinder and place it in your dish or on the foil with the open side down.
Repeat with the other wraps until you run out. Sprinkle the remainder of the cheddar across the tops of the burritos.
Bake at 400°F for 15 minutes, until the cheese is melted and bubbly and the wraps turn golden brown. Or wrap tightly in foil and freeze. You can bake these from frozen, just increase the cooking time to 25 minutes.
Serve them with sour cream and chopped green onions.