Chicken Burritos With Mushrooms And Sun-dried Tomato-goat Cheese

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons olive oil
• 3/4 lb chicken breast, cubed
• 1/2 teaspoon ground cumin
• kosher salt
• fresh ground black pepper
• 1/2 lb fresh mushrooms, sliced
• 4 (12 inch) flour tortillas (4)
• 4 tablespoons sour cream
• 4 tablespoons pico de gallo
• 15 sun-dried tomatoes
• 5 teaspoons roasted garlic
• 1 jalapeno pepper, stemmed, seeded
• 1/2 cup fresh spinach leaves, stemmed
• 1/2 cup goat cheese, softened
• 2/3 cup olive oil
• kosher salt
• fresh ground black pepper

Recipe

• 1 heat oil in sauté pan until hot and add chicken. toss and add cumin, salt and pepper. add mushrooms and sauté mixture until chicken is cooked, about 4 minutes.
• 2 blend in pesto until well combined. remove from heat.
• 3 place tortillas on flat surface, divide 1/4 of mixture in the middle of each one and roll into burrito. before serving, place each burrito, seam-side down, on baking sheet and heat in preheated 225f oven, 5 minutes.
• 4 pesto:.
• 5 pour boiling water over tomatoes and soak 15 minutes. drain well. place tomatoes, garlic, jalapeño, spinach and goat cheese in food processor and purée.
• 6 with motor running, pour in oil and process until well-blended. season with salt and pepper.