I’m really into the sweet and spicy flavors for summer. This little twist on a burrito takes the sweetness of pineapple and matches it with the spiciness of jalapeno. Don’t worry, if you’re serving your kiddos, you can just use a little less jalapeno…this is totally kid friendly! You know what else it is? Easy to make.
1 pound of cooked, shredded chicken (click here to see how I get my perfect chicken)
1 cup of your favorite BBQ sauce
1 jalapeno, seeds removed and chopped (use less if you want less heat!)
1 (8 oz) can of crushed pineapple
8 to 10 green onions, chopped
5 burrito sized tortillas
This recipe should make 5 burritos.
Preheat your oven to 375 degrees.
In a mixing bowl, combine your chicken, BBQ sauce, jalapeno, pineapple and green onions.
Spoon your chicken mixture down the center of each of your tortillas. Roll the tortillas burrito style (ends folded down and then fold it over left and right).
Place the burritos seam side down on a foil lined baking sheet that has been lightly sprayed with Pam (for easy clean up!). And bake 15 to 18 minutes or until lightly browned.
You can drizzle a little extra pineapple, BBQ sauce and/or green onions over each one before you serve.
This is really a simple little meal! The perfect supper for sittin’ on the patio as a family.