4 Cups Cooked Rotisserie Shredded Chicken
2 Cups Mild Salsa
2 Teaspoons Ground Cumin
1 Teaspoon Coriander
1 Teaspoon Dried Oregano
1 Teaspoon Sea Salt
1 Teaspoon Ground Black Pepper
1 Package Rice Pilaf Prepared
3 Cups Shredded Colby-Jack Cheese
8 (10 Inch) Burrito-Size Flour Tortillas
4 Tablespoon Canola Oil
Shredded Cheese, Sour Cream, Chopped Tomato, Cilantro, Green Onions, Shredded Lettuce, Lime Wedges
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
Prepare Rice according to package directions. Remove from the heat.
In a large bowl, stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap left and right sides in first then roll away from you and place seam-side down on a lined baking sheet. Brush with oil.
Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings. Serve with Cheese Sauce, refried beans and garden salad with green goddess dressing.