Santa Barbara Burrito

  • Yield : 6-8
  • Servings : 6-8

Every time I visit California, or go to a restaurant that originated in California, I find menu items that are called something with the tagline of “Santa Barbara Style”. Usually this constitutes something to do with avocados and other fresh items, and since I am a fan of both California and avocados, I decided to name this the Santa Barbara Burrito.


  • Shredded Chicken

  • 4 boneless skinless chicken breasts
  • 2 small cans diced green chili
  • 1 tablespoon garlic powder
  • 1/4 diced white onion
  • 1/2 teaspoon cayenne pepper
  • about 2 cups water (just enough to cover chicken)
  • Spanish Rice

  • 2 cups minute rice
  • 2 cups low sodium beef stock
  • 1 cup Herndez Salsa
  • Burrito

  • 1 bag large flour tortillas (10 per bag)
  • 8 ounces low fat sour cream
  • 2 large avocados
  • 2 large tomatoes
  • 1 can (16 ounces) sliced black olives
  • 1 can (16 ounces) low sodium black beans
  • 8 ounces shredded Mexican blended cheese


Step 1

Shredded Chicken

Combine Chicken, green chilies, onion, garlic powder, and cayenne in a crock pot and cook on low for about 4 hours or until chicken starts to pull apart easily.

Step 2

Spanish Rice

Add beef broth to medium sauce pan over high heat till it starts to boil. Add rice and salsa. Stir and continue to boil for about 1-2 more minutes. Reduce heat and cover for about 1 more minute. remove from heat and let rice stand with lid on till liquid has all been absorbed and the rice is soft

Step 3


Add about 1 - 1 1/2 ounces of cheese to a tortilla. Add 1-2 ounces of rice and the same amount for the chicken. Melt the cheese and heat the tortilla in the microwave for about 30 seconds. Remove from the microwave and add the rest of the toppings (about 1 ounce per item), roll, and serve. This should make about 8 burritos depending on the size.

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