Delicious Living
Ingredients
  • 8 oz frozen chicken nuggets (TRY: Applegate Organic Chicken Nuggets)
  • 6 (8-inch) whole-grain tortillas
  • 1 cup baby spinach
  • 1½ cups cooked brown rice
  • 1½ cups shredded cheddar cheese
  • ¼ teaspoon ground cumin, or to taste
  • ¼ teaspoon chili powder, or to taste
  • ½ cup bottled salsa
  • 1 -2 avocados, diced (optional)
  • Toppings: Additional salsa, sour cream, fresh cilantro leaves

Easy Chicken Nugget Burritos

Amy Palanjian | Photo by Jennifer Olson | Delicious Living
  • Serves: 6 people

Struggling to get dinner on the table every night? Shortcuts are 100 percent acceptable! These burritos use frozen chicken nuggets for protein and kid-friendly flavor. Because all of the ingredients can be prepared ahead of time, you can assemble these on time-strapped evenings and have dinner on the table in under 20 minutes. That's a win!

Directions
  1. Prepare chicken nuggets according to package directions. Remove from oven; leave oven on. Chop nuggets into pieces.
  2. Line a baking sheet with foil and coat lightly with cooking spray. Have a small bowl of water ready.
  3. Place a tortilla on a paper towel. Top with a few spinach leaves, ¼ cup rice, 1 /6 of the chicken nugget pieces, ¼ cup cheese, a little cumin and chili powder, and a spoonful of salsa down the center. Warm in the microwave for 15–30 seconds. If using, top with avocado.
  4. Place warmed tortilla with toppings on a flat surface. Using your finger, lightly moisten entire tortilla edge with water. Fold in sides, then roll upward from the bottom edge. Remoisten top edge if needed; roll over top edge to seal. Place, seam side down, on prepared baking sheet.
  5. Repeat process with remaining tortillas and fillings. Place baking sheet with burritos in 200° oven to warm, 5–10 minutes. Serve with desired toppings.

PER SERVING (1 burrito): 319 cal, 10g fat (3g mono, 1g poly, 6g sat), 28mg chol, 671mg sodium, 39g carb (3g fiber, 3g sugars), 13g protein

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