If I’m smoking or grilling a chicken, I cook two. There’s just always so much you can do with leftover cooked chicken, right?
Here is something I came up with with this week’s extra chicky-chick. Annato is used in many Latin dishes and gives a bright orange color.
Most grocery stores around here carry it now but if you can’t find it, you can substitute paprika. You’ll get the color effect but not the same flavor.
Annato Chicken Wraps
4 ea flour tortilla, burrito sized
1 cup cooked rice
1 cup Bush’s seasoned black beans
¼ cup white onion, finely diced
2 cups cooked chicken, shredded
2 Tbsp cilantro, chopped
¼ cup oil
1.5 tsp ground annato
1 tsp season salt
¼ tsp black pepper
Chile Lime Mayo
½ cup mayonnaise
1-2 tsp Cholula Chili Lime Hot Sauce
To make the annato oil, mix the oil, annato, pepper, and season salt and heat 3-4 minutes over medium heat. Toss the chicken in the oil mix to coat, drain off the excess.
Mix the mayo and hot sauce together.
Place ¼ cup of the rice on the tortilla. Add some beans, onion, ½ cup of the chicken and top with some cilantro. Drizzle with the chile lime mayo.
|See how orange the chicken comes out?|
Fold the top down, bottom up and roll to form a burrito. Cut in half and serve.