Lunch: Easy Chicken-Rice Burritos

These burritos are as filling as they are delicious!

Ingredients

1 cup Old El Paso™ Thick ‘n Chunky salsa
1/2 cup water
1/2 cup uncooked instant white rice
3/4 cup shredded deli rotisserie chicken
1/2 cup shredded Cheddar cheese (2 oz)
1/4 teaspoon garlic powder
1/2 package (11-oz size) Old El Paso™ flour tortillas for burritos (four 8-inch tortillas)
Shredded lettuce, if desired
Chopped tomatoes, if desired

Instructions

Heat oven to 375 °F. In 1-quart saucepan, heat salsa and water to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes.
Stir chicken, cheese and garlic powder into rice mixture. Spoon 1/2 cup chicken-rice mixture onto center of each tortilla. Fold bottom 1/3 of tortilla over filling; fold in sides toward center, leaving top open. Place seam side down in ungreased 9x9-inch (2-quart) glass baking dish.
Cover tightly with foil; bake 20 to 30 minutes or until hot. Garnish with lettuce and tomatoes.

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