Blast off Burritos - Chicken and Corn

Name: Blast off Burritos - Chicken and Corn
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 170 grams package chicken, chopped (refrigerated cooked chicken breast strips); 4 flour tortillas; 237 milliliters frozen corn; 2 gluten free bread (ivory teff gluten free wraps); 355 milliliters mixed salad greens; 118 milliliters monterey jack cheese, shredded; 158 milliliters salsa; 1 tomato, chopped

The recipe Blast off Burritos - Chicken and Corn could satisfy your Mexican craving in about 30 minutes. This recipe serves 6. One serving contains 228 calories, 11g of protein, and 10g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of bread, tomato, corn, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Ingredients

Servings:

170grams

package chicken, chopped (refrigerated cooked chicken breast strips)4

flour tortillas 237milliliters

frozen corn 2

gluten free bread (ivory teff gluten free wraps)355milliliters

mixed salad greens 118milliliters

monterey jack cheese, shredded 158milliliters

salsa 1

tomato, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.