Chicken Nugget Hack: Easy Chicken Nugget Burritos
Struggling to get dinner on the table every night? Shortcuts are 100 percent acceptable! These burritos use frozen chicken nuggets for protein and kid-friendly flavor. Because all of the ingredients can be prepared ahead of time, you can assemble these on time-strapped evenings and have dinner on the table in under 20 minutes. That's a win!
Servings: 6
Calories: 441kcal
Ingredients
- 8 oz frozen chicken nuggets TRY: Applegate Organic Chicken Nuggets
- 6 8- inch whole-grain tortillas
- 1 cup baby spinach
- 1½ cups cooked brown rice
- 1½ cups shredded cheddar cheese
- ¼ teaspoon ground cumin or to taste
- ¼ teaspoon chili powder or to taste
- ½ cup bottled salsa
- 1 -2 avocados diced (optional)
- Toppings: Additional salsa sour cream, fresh cilantro leaves
Instructions
- Prepare chicken nuggets according to package directions. Remove from oven; leave oven on. Chop nuggets into pieces.
- Line a baking sheet with foil and coat lightly with cooking spray. Have a small bowl of water ready.
- Place a tortilla on a paper towel. Top with a few spinach leaves, ¼ cup rice, 1 /6 of the chicken nugget pieces, ¼ cup cheese, a little cumin and chili powder, and a spoonful of salsa down the center. Warm in the microwave for 15–30 seconds. If using, top with avocado.
- Place warmed tortilla with toppings on a flat surface. Using your finger, lightly moisten entire tortilla edge with water. Fold in sides, then roll upward from the bottom edge. Remoisten top edge if needed; roll over top edge to seal. Place, seam side down, on prepared baking sheet.
- Repeat process with remaining tortillas and fillings. Place baking sheet with burritos in 200° oven to warm, 5–10 minutes. Serve with desired toppings.
Nutrition
Serving: 1grams | Calories: 441kcal | Carbohydrates: 31g | Protein: 17g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Cholesterol: 51mg | Sodium: 674mg | Fiber: 7g | Sugar: 2g
