I was just looking back over the previous entries in this picnic series and realized that I’ve done a little culinary world tour without even meaning to. I made sushi rolls, stuffed focaccia, Chinese noodles with barbecued pork and now: Â Baked Burritos with Pico de Gallo. These burritos are perfect picnic food because they are self contained little packages and they can easily be kept warm simply by wrapping in foil. They are easy to prepare, easy to transport and very filling. I also love that these burritos can be customized to each person’s taste. I can leave out the salsa and beans for my picky 4-year old or add extra salsa for those who like a lot of spice. Â Simply add some homemade pico de gallo, or jarred salsa, and corn chips for a complete meal!
- 8 8-inch flour tortillas or whole grain tortillas (I use tortillas that are a mix of corn and whole-wheat)
- 2 cups shredded, cooked chicken
- 1 cup fat-free refried beans (I like black beans the best)
- 1 cup shredded monterey jack cheese
- 1/2 cup salsa
- 1 Tablespoon Canola oil
- Preheat oven to 400ÂºF. Lay one tortilla out on the counter. Down the center of the tortilla spread 1/4 cup of chicken, 2 Tablespoons refried beans, 2 Tablespoons shredded cheese and 1 Tablespoon salsa. Fold the top and bottom of the tortilla over the filling and then roll the tortilla up as tightly as possible. Place the burrito, seam side down, on a foil lined baking sheet. Repeat with remaining ingredients.
- Lightly brush the tops of all the burritos with oil. Bake in the preheated oven for 15-20 minutes or until they are lightly browned on top. Let cool for 10 minutes before serving as the filling will be extremely hot. If transporting for a picnic, wrap each burrito in a single layer of foil to keep them warm.
- 1 pound plum tomatoes, seeded and finely chopped
- 1/2 yellow onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1/4 cup cilantro, finely chopped
- 1/2 teaspoon chili powder
- salt to taste
- 2 hours before preparing the pico de gallo: place the chopped tomatoes in a fine mesh colander and set over a bowl. Lightly cover with a clean towel and leave the tomatoes to drain for at least 2 hours.
- To prepare the pico de gallo, simply toss all the ingredients together in a mixing bowl and stir gently to combine. Chill until ready to eat.