Rotisserie Chicken Avocado Burritos is the dinner you need when you have almost zero time. Completely cooked in the microwave--totally...
I am a big fan of the rotisserie chicken. It’s a great meal that can be picked up at your local supermarket in place of fast food. I pair it with a salad or a few sides and it is a hearty meal for your family when you are short on time. But the best part is using leftover rotisserie chicken to make your next meal. I scan the grocery store for the biggest chicken I can find, and then make these rotisserie chicken avocado burritos.
Can you believe this dinner is made using a microwave oven? Yes, it’s true. There is no need to heat up your kitchen in the summer by turning on the stove or oven. A few quick minutes in the microwave and your burritos are warm and cooked.
I especially like to make these when I know my kids are running out the door. They are great to wrap in tin foil and eat on the go. The burritos are perfect for those "dinner in the car" nights. Just skip the extra salsa and sour cream on the side. You don’t want to make things too messy in your car.
Throughout the years, I have become an expert burrito wrapper. Follow these tips and they will be easy to put together. There will be no fillings falling out the sides.
- Before wrapping, heat the tortilla in the microwave for about 20 seconds or until slightly warm. The heat makes them more pliable and you will not have to worry about the burrito tearing.
- Buy the biggest tortillas you can find. The bigger they are, the easier they are to wrap.
- Tuck in the sides before rolling. Make sure the seam overlaps so that none of the fillings can escape.
- Most importantly, do not overstuff the burrito unless you are eating it with a knife and fork. (Which actually isn’t a bad idea as this is how we do it if we are sitting down to dinner.)
The more practice you get, the better the burrito wrapper you will become. Since our family eats quite a few burritos, I have had my share of practice. Time to pass on the burrito recipe to the teenagers in my family. This recipe is so easy to make, even my 13-year-old son can do it!
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