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Lunch today comes from yesterday’s chicken. Shred up your leftovers and make a new meal that travels well for the office or even a picnic.
1/3 cup Gefen Mayonnaise
3 tablespoons fresh chopped cilantro or 9 cubes Dorot Gardens Frozen Cilantro
juice of 1 large lime (about 2-3 tablespoons Heaven & Earth Lime Juice)
1 cup shredded rotisserie chicken
1/3 cup pinto beans, drained and rinsed
1 small ripe mango, peeled and diced
6 (8-inch) whole wheat tortillas
In a small bowl, combine mayonnaise, cilantro, and lime juice and stir to combine.
In a large bowl, combine chicken, beans, and mango and stir.
To assemble burritos, spread each tortilla with a heaping tablespoon of mayonnaise mixture, leaving a quarter-inch border around the edge. Place about one-third cup chicken mixture in the center of each tortilla. Tuck in the sides and then wrap and roll the tortillas.
Recipe reprinted with permission from JamieGeller.com.
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