Rotisserie Chicken Burrito Bowl
This southwestern bowl has everything you need for the best quick and easy meal!
Servings 4 servings
Calories 1215kcal
Ingredients
- 4 cups rotisserie chicken cooked chicken, store-bought, shredded or cubed
- 1 15 ounce pinto beans drained and gently rinsed
- ¼ cup salsa chunky and mild
- 8 cups shredded iceberg lettuce
- 1 cup cheddar cheese shredded
- 2 cups cooked brown rice
- 1 cup corn canned or if frozen, defrosted
- 1 avocado large, peeled and sliced
- 2 cups cherry tomatoes cut in half
- 2 green onion trimmed ends with white part thinly sliced
- 3 large flour tortillas sliced in strips about 1” thick
- 3 tablespoons olive oil
- 1 lime cut in wedges for serving
- ½ cup sour cream for serving
- ¼ cup fresh Parsley or cilantro for serving
SALSA RANCH DRESSING
- ½ cup ranch dressing use your favorite!
- ½ cup salsa chunky and mild
Instructions
- Remove the skin and bones from the rotisserie chicken, chop or shred.
- Drain and rinse the pinto beans, put in a medium-sized bowl. Add the salsa to the beans and toss together. Set aside.
- Remove the outside leaves and core of the lettuce and dice. Slice the cherry tomatoes, shred the cheese and drain the corn from the can. Set these ingredients aside while you cook the tortillas
- Cut the flour tortillas in 1” long slices.
- Using a medium-sized non-stick skillet, heat the olive oil in the pan and add the tortillas in 2 or 3 batches, keeping them flat in the skillet so they aren’t crowded. Cook until lightly toasted, about 2-3 minutes. Turn with a spatula for another minute or so and drain on paper towels until ready to use.
- To make the salsa ranch dressing, combine the ranch and the salsa in a small bowl and mix together. Serve alongside the bowls.
- To assemble the bowls, divide the ingredients between four bowls. Start with the lettuce then add a scoop of rice to each. Top with about a cup of chicken per bowl, then add the pinto bean mixture, shredded cheese and corn.
- Dice the avocado tomatoes and add to each bowl. Sprinkle with green onions, tortilla strips and cilantro. Garnish with the crispy tortilla strips, limes and sour cream.
- Serve with salsa ranch dressing on the side, enjoy!
Notes
TIPS:
Make the fried tortillas in advance and gently store them in a wrapped paper towel. Microwave for 10-20 seconds before serving.
Use pepper jack cheese instead of cheddar cheese if you’d like.
I like to serve this with the chicken warm, you can microwave it for a 10 seconds if needed for serving. Cold chicken is delicious too!
Use spicy salsa if you’d like instead of mild.
Try other grains besides rice! Almost any kind will work.
Nutrition
Calories: 1215kcal | Carbohydrates: 55g | Protein: 16g | Fat: 107g | Saturated Fat: 19g | Cholesterol: 55mg | Sodium: 1054mg | Potassium: 980mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1984IU | Vitamin C: 35mg | Calcium: 343mg | Iron: 4mg