Friday, March 28, 2014

Chicken Burrito Bowls

We didn't eat our Chicken Burrito Bowls in a bowl, so maybe I should have called them chicken burrito stacks.  Hmm.  Regardless of what we called them, they were great.  They were quick to whip up and a great way to get a few raw veggies in the kids tummies.

2 cups cooked chicken, shredded and seasoned with taco seasoning to taste
2 cups rice, cooked
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
2 tomatoes, diced
1 bell pepper, diced
1 onion, diced
1 avocado, diced
4 cups Romaine lettuce, shredded

Greek Yogurt Chipotle Dressing*:
3/4 cup plain Greek yogurt
1 chipotle pepper in adobo sauce
2 cloves garlic
1 tablespoon lime juice
1/4 teaspoon cumin
1 tablespoon taco seasoning
salt and pepper to taste

For the dressing, cut open the chipotle pepper and scrape out the seeds. Place all the ingredients in a blender and and blend until the dressing is smooth.

*This dressing is SPICY!!  Use sparingly!  Or just use a small part of the pepper instead of the whole pepper when preparing the dressing.

To make individual servings, layer rice, chicken, lettuce, black beans, and veggies. Drizzle with the chipotle dressing.

Recipes adapted from Six Sisters' Stuff and Tone & Tighten.

Linked on Weekend re-Treat.

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