Ingredients
2 rotisserie chicken
Kosher salt and fresh ground pepper
1 (8-ounce) can pineapple chunks, drained and chopped
1 small red onion, diced
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped cilantro
1 tablespoon chili powder
2 tablespoons lime juice
3 scallions, chopped
10 flour tortillas
1 can red or black beans, drained and rinsed
1 cup shredded jack cheese
Directions
Make the salsa by mixing together the diced red onion, pineapple chunks, jalapeno, cilantro, chili powder, lime juice, and season with salt and pepper. Cover and refrigerate until ready to serve.
Remove the chicken from the bone, discarding the bones and skin.
Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable. Heat the beans in a small pot over low heat.
Lay out one tortilla onto a flat surface. Place 1/4 of the chicken, into the middle of the burrito. Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the salsa. Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom. Repeat with remaining ingredients and garnish with remaining salsa.
Read more at: http://www.foodnetwork.com/recipes/sandra-lee/chicken-burritos-with-pineapple-salsa-recipe/index.html#dialog?oc=linkback
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