Recipe: Shredded Chicken Burritos

This was dinner tonight... ole!!! :)

Ingredients:

1 1/4 lbs. boneless, skinless chicken breast
2 large tomatoes (beefsteak or other large type), roughly diced
1 medium Vidalia or other sweet onion, roughly chopped
2 1/2 tbsp. minced garlic
1 tsp. paprika
1/2 cup of chopped fresh cilantro (approximately 1/2 bunch)
3 tsp. salt
1 tsp. black pepper
1 tsp. rice vinegar
2 medium jalapeno peppers, roughly chopped
1 cup shredded red cabbage
1 cup shredded green cabbage
1/2 cup Monterey Jack cheese, shredded
1/2 cup Manchego cheese, shredded
4 large flour tortillas
Water (for poaching chicken)

Directions:

Place the boneless, skinless breasts into a large pot. Put enough water into the pot to cover the chicken plus 1 1/2 inches. Add 2 tsp. of the salt to the pot. Place the pot on the stove on medium-high heat for 20 minutes or until chicken is fully cooked through and able to be shredded easily with a fork. Shred the chicken into a bowl and set aside.

In the food processor, combine the tomatoes, onion, garlic, cilantro, jalapenos, paprika, the remaining 1 tsp. of salt, black pepper, and the rice vinegar. Pulse these ingredients in the food processor until chopped finely and fully blended to form a salsa.

Warm the tortillas according to package directions. In each tortilla, place an equal amount of each of the two shredded cheeses, warm shredded chicken, equal amount of each of the two cabbages, and an equal part of the salsa. Fold both ends and wrap over to form a burrito. Serve immediately.

Makes 4 servings.