4 cups diced roast chicken
4 ounces Cabot Pepper Jack Cheese, grated (about 1 cup)
1 cup sliced green onions
¾ cup jarred tomato salsa
¾ cup chopped fresh cilantro
2 jarred roasted red peppers, sliced
3 tablespoons olive oil
1 tablespoon ground cumin
Salt and ground black pepper to taste
6 burrito-size flour tortillas
Prep: 35 mins | Cook: 20 mins | Total: 55 mins
MIX together first eight ingredients in a large bowl; season with salt and pepper.
WORKING with 1 tortilla at a time, place tortilla directly over medium-high gas flame or in dry skillet over medium-high heat until softened and browned in spots, about 30 seconds per side.
TRANSFER to work surface. Spoon about 1 cup chicken mixture down center of tortilla; fold tortilla over ends of filling, then roll up to enclose. Repeat with remaining tortillas.
WRAP burritos in foil and refrigerate until ready to serve. Place in 350°F oven until heated through to center, approximately 20 minutes.
Recipe courtesy of Chef Jon Ashton