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Backcountry Burritos

Source of Recipe


Corey Freyer






List of Ingredients



• 1 pkg. AlpineAire Sante Fe Black Beans & Rice or Backpacker's Pantry's Sante Fe Chicken & Rice
  
• 1 pkg. Backpacker's Pantry's freeze-dried salsa
  
• 1 (6-oz.) can white-meat chicken
  
• 2 to 4 burrito-size tortillas
  
• 1 small bunch cilantro, pre-washed, stems removed
  
• 4 to 6 ounces shredded sharp Cheddar cheese
  






Instructions



1. Rehydrate the freeze-dried foods according to directions. The salsa mix comes with a separate packet of jalapeno powder to flavor it according to your individual taste.
   
   
2. To heat the canned chicken, add the drained meat to the freeze-dried rice and beans when you add the boiling water (either in the package or in the pot). Stir well.
   
   
3. To build the burrito: Heat a tortilla until soft over the flame of your backpacking stove or in a nonstick skillet. Place the tortilla on a plate and add a big spoonful of the rice and bean mixture, some salsa, a few sprigs of cilantro and some Cheddar cheese. Fold the tortilla around the mixture and serve.
   
   Makes 2 to 4 servings.