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Entree
Mexican
1 burrito
25 minutes
5 minutes
1 flour tortilla (10 inches)
6 ounces veggi chicken
2 eggs
1 tablespoon olive oil
4 ounces Dutch Yellow® Potatoes, washed, unpeeled
1 teaspoon roasted garlic
1 tablespoon cilantro
1 jar Hatch Salsa
Cut veggi chicken into strips; set aside.
In a medium bowl, beat eggs, set aside.
Dice Dutch Yellow Potatoes and garlic into small pieces. Place both in sauté pan for 3 minutes.
Add eggs; stir to cook through. Add grilled veggi chicken strips - just until heated through; set aside. Mix together cilantro and egg mixture.
Place mixture in the middle of the flour tortilla and roll like a burrito.
Serve with salsa on the side.
