Texano Burrito Recipe

While we lived in UT, we'd go to a place called "Beto's" and get these amazing Texano Burritos. They were so delicious! I'd crave them fortnightly. ;) This is my representation. Even my kids like a mini-burrito. The thinner/bettter the wrap you use (a yummy, chewy wrap is SO important), the tastier the chicken, the fattier the sour cream, the better the burrito. It's such yummy cheesy, potatoey, chickeny goodness wrapped in a chewy tortilla. mmmmmmm. Serves 4.

Texano Burrito (te-ha-no)

1 lb boneless, skinless chicken breasts
2 c salsa
2 Tbsp olive oil
4 medium potatoes, washed and chopped into 1/2" piece*
1 tsp seasoned salt
1/4 tsp pepper
3/4 c sour cream
1 c shredded cheese
4 large flour tortillas or wraps

1.  Place chicken breasts in a slow cooker; cover with salsa and cook on low heat for 6 to 8 hours or high heat 4 hours.
2. Shred cooked chicken and keep warm.
3. Heat oil in large skillet, between medium to medium-high heat. Add chopped potatoes, coat in oil, and sprinkle with seasoned salt and pepper. Once a fork can enter one of the larger pieces easily--about 30 minutes, though it may differ--turn heat to low and cover to keep warm.
2. Heat tortillas or wraps in microwave, 30 seconds or until warm and pliable. Spoon 1/4 of the chicken, 1/4 of the fried potatoes, 1/4 c cheese, and 3 Tbsp sour cream on each; fold. If desired, heat the burritos in microwave to meld flavors, about 2 minute, or heat in 350 degree oven until heated through, 20-30 minutes.

* Previously baked potatoes work the best and cook the fastest. OR you could bake a two-pound bag of frozen seasoned breakfast potatoes and omit the seasoned salt and pepper.