Buffalo Chicken Burritos

healthyseasonalrecipes.com

Courtney DeBoer

1 tablespoon avocado oil

1 small onion, finely chopped

1 cup finely chopped carrots

1 cup finely chopped celery

¼ teaspoon salt

1 pound cooked leftover chicken, chopped or shredded

⅓ cup Frank’s Original Hot Sauce

3 tablespoons melted unsalted butter

6 large (10-inch) flour tortillas

1 8-ounce pouch of pre-cooked brown rice (or 1 ½ cups of cooked cooled rice)

6 ounces shredded Monterey Jack cheese

½ cup purchased or homemade Blue Cheese or Ranch dressing, for serving

Directions at healthyseasonalrecipes.com

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