Chicken and Potato Burrito. Add canned tomatoes with green chile including all liquid and simmer until chicken is done, potatoes are tender and liquid is absorbed. Combine the salsa ingredients in a bowl. Shred or slice chicken and add to skillet mix.
Add potatoes, water, and garlic; stir well. We put a bit of breakfast with the best of Bueno. Enjoy our crunchy hash browns layered with your choice of all white meat chicken or seasoned ground beef, melty queso, fresh shredded lettuce and cool sour cream rolled up in a warm, soft flour tortilla. You can cook Chicken and Potato Burrito using 17 ingredients and 6 steps. Here is how you cook it.
Ingredients of Chicken and Potato Burrito
- Prepare 1 of whole wheat tortilla.
- It’s 2/3 of Haas avocado.
- Prepare 3 oz of chicken breast.
- You need 1/2 of red potato.
- Prepare 1/4 cup of shredded pepperjack cheese.
- It’s 1 slice of tomato.
- Prepare 2 tbsp of green onion.
- It’s 2 tbsp of red pepper.
- It’s 1 tbsp of taco sauce.
- It’s 1 tbsp of mayonnaise.
- You need 1 tbsp of dijon mustard.
- It’s 1 tbsp of light sour cream.
- It’s 1/2 tsp of garlic powder.
- Prepare 1/4 tsp of onion powder.
- You need 1/8 tsp of cayenne pepper.
- You need of salt.
- Prepare of ground black pepper.
These Chicken and Sweet Potato California Burritos are hearty, flavorful, easy to make and stuffed with grilled chicken, crunchy sweet potato fries, pepper jack cheese, and fresh pico. Make ahead and freeze, or make fresh and enjoy! This burrito is full of wholesome, farm to table ingredients that your whole family will love. They say love is a complex emotion, but nothing is simpler than taking our love for meat and our love for Potato Olés® and rolling them together in a burrito.
Chicken and Potato Burrito instructions
- Bring pot of water to rolling boil. Wash and peel potato, and slice into 1/4" pieces. Cut slices in half and add to water. Boil for 15-20 minutes.
- In pan over medium heat, and chicken breast. As it cooks, shred and season to preferred taste with salt and pepper..
- Wash tomato, green onion, and red pepper. Dice, place tomato in mixing bowl and set aside others..
- Cut avocado in half, remove pit, and empty 2/3 into mixing bowl. Add mayonaisse, dijon mustard, garlic powder, onion powder, and cayenne pepper. Mash together and stir..
- When potatoes are soft, drain water. Add sour cream, taco sauce, and pepperjack cheese and stir together until evenly mixed and cheese is melted..
- Remove chicken from heat. Spread cheesy potatoes across bottom of tortilla in center, cover with chicken. Top chicken with guacamole and sprinkle with red pepper and green onion. Wrap closed, tucking in ends..
In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. True, there is a potato flavor, but if you leave the ribs and seeds of the jalapeno in, there is a spicy flavor as well. Plus, the lime makes this taco feel very fresh.
