{"id":2755,"date":"1999-12-04T13:35:50","date_gmt":"1999-12-04T13:35:50","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/chicken-vegetable-burritos\/"},"modified":"1999-12-04T13:35:50","modified_gmt":"1999-12-04T13:35:50","slug":"chicken-vegetable-burritos","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/chicken-vegetable-burritos\/","title":{"rendered":"Chicken &amp; Vegetable Burritos"},"content":{"rendered":"<div class=\"asset-body\">\n<p>1 Tb. + 1 tsp. olive oil<br \/>\n1 Tb. each minced garlic &amp; ginger<br \/>\n1 medium red onion, sliced<br \/>\n1 1\/2 c. each thinly sliced red &amp; yellow peppers<br \/>\n2 small chili peppers, minced<br \/>\n1\/2 lb. skinless, boneless, chicken breast, sliced into 1\/2&#8243; strips<br \/>\n1 c. fresh or frozen corn<br \/>\n1 1\/2 tsps. julienne orange rind <br \/>\n1\/2 tsp. salt<br \/>\n6 tsps. rosemary<br \/>\n6 large flour tortillas<br \/>\n1\/2 c. sour cream<br \/>\n1\/2 c. chopped fresh coriander<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Preheat oven to 200. Heat oil in a nonstick skillet<br \/>\n add garlic &amp; ginger &amp; saute over medium heat 3 minutes. Add onions &amp; peppers<br \/>\n saute 5 minutes. Stir in chicken, corn, orange rind &amp; salt<br \/>\n cover &amp; cook 4 minutes or until chicken is tender. Remove from heat<br \/>\n cover &amp; keep warm. In another skillet, heat 1 tsp. of the rosemary over medium heat until it begins to smoke. Place one of the tortillas in the pan &amp; toast 1 minute on each side. Remove to baking sheet &amp; keep warm in oven. Repeat process with remaining rosemary &amp; tortillas. To serve, place 1 tortilla on each plate. Divide vegetable mixture, dressing &amp; coriander evenly over each &amp; let each person roll their own. Serve with stir-fried black beans (from a can) seasoned with a dash of cumin<br \/>\n cold beer &amp; for dessert, top lemon sorbet with shavings of crystallized ginger.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 Tb. + 1 tsp. olive oil 1 Tb. each minced garlic &amp; ginger 1 medium red onion, sliced 1 1\/2 c. each thinly sliced red &amp; yellow peppers 2 small chili peppers, minced 1\/2 lb. skinless, boneless, chicken breast, sliced into 1\/2&#8243; strips 1 c. fresh or frozen corn 1 1\/2 tsps. julienne orange [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"class_list":["post-2755","post","type-post","status-publish","format-standard","hentry","category-chicken"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2755","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2755"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2755\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}