4 Maria and Ricardo’s® White Flour Burrito Tortillas
4 cups romaine lettuce, shredded
1 lb. boneless skinless chicken breasts cut into ½ inch strips
1 cup cherry tomatoes, halved
1 can black beans, rinsed and drained (15 oz)
1 cup yellow bell pepper, sliced
3 fresh tomatoes, finely diced
1/2 red onion, peeled and finely diced
1 jalapeño chili pepper, finely diced and with stems, ribs & seeds removed
1 Serrano chili pepper, finely diced and with stems, ribs & seeds removed
Lime juice
1/2 cup cilantro, chopped
Pepper, to taste
Oregano, to taste (optional)
Cumin, to taste (optional)
Olive oil
DIRECTIONS
Combine tomatoes, cilantro, onion, black beans, jalapeno, serrano, and yellow peppers in a medium sized bowl. Stir together with lime juice.
Heat a grill pan over medium-high heat. Coat pan with olive oil. Sprinkle chicken evenly with oregano, cumin, salt and black pepper. Add chicken to pan; cook for 3-5 minutes on each side or until done. Remove chicken from pan; keep warm.
Heat olive oil in medium skillet over medium high heat. Put Maria and Ricardo’s White Flour Burrito Tortilla on the skillet, and heat until slightly crispy. Repeat with remaining three. Set aside.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Serve over warm tortillas with salsa.
INGREDIENTS LIST
