Roasted Citrus Chicken Carnitas and Potato Burritos

Roasted Citrus Chicken Carnitas and Potato Burritos

Tag IconMain Course, Tex-Mex, Stovetop, Chef-Inspired
SERVES
2 - 4
People

ROASTED CITRUS CHICKEN CARNITAS AND POTATO BURRITOS

2 cups leftover Roasted Citrus Chicken, chilled and shredded (see recipe)

1 cup leftover Herb Potatoes from Roasted Citrus Chicken recipe, diced

1 cup chicken broth or water

1/4 cup canola oil

4 each 12" tortillas

1 pack 90-second rice

1/2 cup shredded Mexican cheese blend

1/4 cup salsa

Salt and pepper to taste

FOR ROASTED CITRUS CHICKEN CARNITAS AND POTATO BURRITOS

  1. Bring water to a simmer in a medium saute pan and add the chicken. Cook until the water is absorbed and the pan is dry. Remove chicken from the pan and wipe it clean.
  2. Place the saute pan back over medium high heat and add the canola oil. When hot, add the chicken and potatoes and brown thoroughly to create chicken "carnitas" and potatoes.
  3. Remove browned chicken carnitas and potatoes from heat and divide among 4 tortillas.
  4. Top chicken and potatoes with reconstituted rice, cheese, and salsa. Roll them up and serve hot as is, or let them spend a few minutes under a hot panini press to really melt the cheese and make them decadent!