Wednesday, June 20, 2012

Chicken Parm Burrittos

I saw this recipe on last month's Secret Recipe Club and as soon as I saw the title I had one of those duh moments.  Such a simple, obvious and brilliant idea, yet it never occurred to me.  

I thought we had stuffed tortillas with everything imaginable, yet for some reason I never imagined turning tortillas Italian.  Two of my favorite foods combined.  

Like many of my other favorite recipes that use tortillas, these are great at the end of the week when you have some leftovers to use up, or if you just need a super quick meal.  You can make everything from scratch or you can stop by the grocery store and pick-up a jar of sauce and a rotisserie chicken.

The recipe is from The Yummy Life, who got it from Connor's Cooking.

Chicken Parmesan Tortillas

4 cups cooked chicken, shredded
2 cups Marinara sauce
8 tortillas/wraps, warmed slightly
2 cups Mozzarella cheese
½ cup Parmesan cheese

Preheat oven to 350.
In a large bowl combine the chicken, 1 cup of sauce, ¼ cup of Parmesan cheese and ½ cup of Mozzarella cheese, stir until combined.  Spoon ½ cup of mixture along one side of tortilla.  Roll tortilla lengthwise, folding in ends as you roll.  Place in a lightly oiled baking dish, seam side down.  Repeat with each tortilla.  Spoon remaining cup of sauce over tortillas, sprinkle with remaining mozzarella.  Bake for 15-20 minutes or until cheese is melted and light golden brown.

Serve with remaining parmesan cheese.