3 cup shredded cooked chicken
1 1/4 cup water
1 1/4 oz pkg taco seasoning mix
8 each flour tortillas (7 to 8)
1 1/2 cup lettuce, shredded
1 cup tomatoes, diced
1 cup cheese, shredded (4 oz)
1/2 cup taco sauce
1 plus extra for garnish
Directions
In a medium skillet, combine chicken, water and taco seasoning mix.
Bring to a boil; reduce heat. Simmer, uncovered, 15 minutes, stirring
occaisionally.
To assemble burritos, heat tortillas according to package directions.
Spoon about 1/4 cup chicken mixture just below center of each
tortilla. Add some lettuce, tomato, cheese and taco sauce to each
tortilla. Fold bottom edge of each tortilla up and over just until
filling is covered. Fold opposite sides of tortilla in, just until
they meet. Roll up from the bottom. Serve with additional taco sauce
if desired.
Makes 8 servings
Per serving: Calories: 279 (33% from protein, 36% from carbohydrate,
31% from fat) Protein: 23 grams Fat: 9 grams Cholesterol: 56 mg
Carbohydrate: 25 grams Sodium: 537 mg Exchanges: 1/2 vegetable, 1-1/2
bread,
2-1/2 meat, 1 fat.
Source: Oregonian FoodDay Typos by Dorothy Flatman 1995
Servings: 8 servings
Chicken Burritos Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry
The History of Recipes
Written recipes as an idea can be found far back into the far past, certainly as far as the ancient Egyptians, and maybe further still. Having said that, mostly, these ancient cookbooks were just very basic hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. During the time of the Romans a roman called Apicius created a few scripts detailing recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient Romans used a wide range of herbs and spices, including some that we all recognise like thyme, fennel and dill. Moving our culinary historical trip onwards, we find a couple of cookery books which date from the 14th Century : one book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that is served today, but instead descriptions of the types of meals served to the rich and powerful of the period. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices created an increase in manuscripts on cooking, the majority of which are now in academic collections. Over the next few hundred years, the families of Europe competed to lay on the most exotic banquets, and consequentially the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. When we get to the 20th century, cookbooks were highly popular mostly due to better eduction, more leisure time and being a little richer. The arrival of TV gave us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Chicken Burritos recipe.
