Instant pot shredded chicken with Tessemae’s Buffalo Sauce, carrots, celery, cheese and rice wrapped in flour tortillas and refrigerated. They’re simple to warm up all together or one at a time. Make sure to serve them with Tessemae’s Classic Ranch.
Makes: 4 burritos
Active Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour
1 pound boneless skinless chicken breast
¾ cup water
½ teaspoon salt, divided
½ cup Tessemae’s Buffalo Sauce
1 tablespoon coconut oil or avocado oil
1 small onion, finely chopped
1 cup finely chopped carrots
1 cup finely chopped celery
6 large (10-inch) flour tortillas
1 8-ounce pouch pre-cooked brown rice (or 1 ½ cups cooked cooled rice)
6 ounces shredded Monterey Jack cheese
6 sheets heavy duty aluminum foil
½ cup Tessemae’s Classic Ranch dressing for serving
- Pressure Cook Chicken: Place chicken, water and ¼ teaspoon salt in the insert of an Instant Pot. Cover, set vent to sealing position. Pressure cook for 20 minutes. When timer goes off, use tongs and pot holder to carefully switch valve to quick release the steam. Remove chicken and shred with two forks. Toss with Tessemae’s Buffalo Sauce in a small bowl and let cool.
- Cook Vegetables: Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add onion, carrots, celery and the remaining ¼ teaspoon salt and cook, stirring often until the vegetables are softened, 6 to 8 minutes. Set aside to cool.
- Assemble Burritos: Lay tortillas on work surface. Divide chicken and vegetables among the tortillas, piling slightly off-center. Top with rice and cheese. Wrap up burritos, tucking in sides and sealing seam side down. Wrap each burrito in a large sheet of heavy-duty aluminum foil. Refrigerate up to three days.
- Warm Up Burritos: Preheat oven to 400 degrees. Place foil wrapped burritos on oven rack. Bake, until the burritos are hot and the cheese is melted, 30 to 35 minutes minutes. Serve with ranch dressing.