Chicken Burritos
578 Cal, 46g Carb, 22g Fat, 46g Protein
| Servings |
| 24servings |
|
|
Ingredients
- 2412″ Burrito tortillas
- 9lbs Chicken thighs
- 4cups Pinto beans
- 1.5lbs Shredded cheese
- 6cups Brown rice
- 2tsp – 2tbspeach Cholula sauce, salt, black pepper, chili powder, cayenne, lemon pepper, cumin, paprika
Instructions
- In a large mixing bowl, cover chicken with layer of Cholula, then rub mixed spices all over it.
- Sous vide chicken at 160F for 1-1.5 hours and then dice chicken afterward. OR cook chicken however you want and dice chicken.
- Cook rice and pinto beans. (Optional) Season pinto beans with salt and pepper while boiling beans.
- Assemble ingredients in tortillas, and wrap burritos.
- Wrap burritos in foil and freeze extras. Thaw in fridge for 1-2 days prior to eating. Reheat in microwave for about 2-3 minutes.
Recipe Notes
- If you have never cooked raw pinto beans before, read the instructions the night before. Soaking beans + cooking beans is easy, but it can take hours.
- For all my recipes, I recommend you find your own preferences for seasoning. I rarely put specific numbers since I personally eyeball it, smell the mixture, and adjust as needed prior to cooking.
