Mini Burritos

12 Sonora Fajita Tortillas

2 lbs ground chicken

1 tbsp chili powder

1 tbsp cumin

1 tbsp garlic powder

2 tsp salt

1 package boxed Mexican rice

2 cups cheddar cheese grated

1 13 oz can pinto beans

1 cup Pica de gallo

1 cup sour cream

In a medium skillet over medium heat, cook ground chicken with chilli powder, cumin, garlic powder and salt. Once done, remove from heat and set aside.

Working with one tortilla at a time, layer cooked rice, chicken, cheddar cheese, beans, Pico de gallo and sour cream. Fold in sides and tightly roll the burrito. Follow by wrapping burrito with aluminium foil.

Repeat for remaining ingredients.

Preheat oven to 375 degrees F. Arrange wrapped burritos on a baking sheet and bake on centre rack for 20 minutes.

Cut in half and serve hot with extra salsa and sour cream.

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Mini Burritos