

Get ready for a flavor explosion with these spicy chicken burritos – packed with heat and taste thanks to a generous drizzle of Red Gold Huy Fong Sriracha Hot Chili Sauce Ketchup! @iramsfoodstory @thefeedfeed
Ingredients
- 1 pound boneless-skinless chicken breasts, cut into 1 inch cubes
- 1 tablespoon red chili flakes
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon cajun seasoning
- juice of one lime
- Kosher salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
- 1 red bell pepper, seeded and diced
- 1/2 red onion, diced
- 2 garlic cloves, minced
5 tablespoons Red Gold® Ketchup Sriracha Hot Chili Sauce 20oz
- 1/4 cup cream cheese
- 3 tablespoons sour cream
- 4 flour tortillas, burrito sized
- 1 cup mozzarella cheese, shredded
- 1/2 cup romaine lettuce, chopped
- 1/4 cup pickled jalapenos peppers
- 1/4 cup fresh cilantro, roughly chopped
Instructions
Step one
Season the chicken cubes with red chili flakes, cumin, garlic powder, Cajun seasoning, and lime juice. Season with salt and pepper.
Step two
Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook for 5-6 minutes, or until cooked through.
Step three
Add the red bell pepper, red onion, and garlic. Cook for 3-4 minutes, or until the vegetables are tender.
Step four
Add Red Gold Huy Fong Sriracha Hot Chili Sauce Ketchup, cream cheese and sour cream, mix well.
Step five
Lay the tortillas on a flat surface. Divide the chicken mixture among the tortillas. Sprinkle shredded mozzarella cheese, romaine lettuce, jalapenos, and some more Huy Fong Sriracha Hot Chili Sauce Ketchup on each tortilla.
Step six
Roll up the tortillas tightly, tucking in the ends as you go. Cook the wrap on both sides until the cheese is melted and you see light grill marks for about 1 minute on each side.
Step seven
Top with cilantro. Serve with your favorite side dish and some Red Gold Huy Fong Sriracha Hot Chili Sauce Ketchup.