1 lb of lean ground chicken
1 stick of celery
1/2 red bell pepper, chopped
1/2 onion, chopped
3/4 cup of corn (I used frozen)
1 cup of salsa
salt and pepper
1/4 tsp each of garlic powder & cumin
1 cup of shredded cheddar cheese, divided
leftover brown rice
4 large whole wheat flour tortillas
1/2 cup of sour cream
2 tsp of lime juice
dash of garlic powder and black pepper
shredded lettuce & diced tomato, for serving
Step 1: Preheat the oven to 425F. In a large frying over medium heat, add 2 tbsp of olive oil. Once heated, add the celery, bell pepper and onion. Season with salt and pepper. Sauté the veggies for 5 minutes, then add the ground chicken.
Step 2: Keep breaking up the chicken when it's cooking, mixing it in with the veggies. Now add the corn and continue to cook. Once no longer pink, add the salsa, garlic powder and cumin. Continue to cook on low.
Step 3: Place parchment paper on a large baking sheet. On your cutting board, place one flour tortilla down and add 1/4 cup of rice, 1/3 cup of chicken mixture, and a little shredded cheese. Fold in opposing sides, then roll the wrap up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Add a little shredded cheese on top of each burrito. Place in the oven and bake for 10 minutes, until the cheese and melted.
Step 4: While the burritos are baking, make the sour cream sauce. In a small bowl, mix together the sour cream, lime juice and season with a dash or 2 of garlic powder and black pepper.
Step 5: Take the burritos out of the oven. Place some shredded lettuce and chopped tomatoes on top, and add some sour cream sauce on top and serve!