2 – 10 oz. Packages Chopped frozen spinach, squeezed dry
6 oz. Bleu Cheese Crumbles
6 oz. Cheddar Cheese, shredded
Salt and Pepper To Taste
Place the chicken stock, brown rice, extra virgin olive oil and a pinch of salt and pepper into a saucepot and bring to a simmer. Cook for 1-2 minutes on high heat. Turn heat to low and place a tight fitting lid on the pot and allow the rice to steam for approximately 30 minutes or until fully cooked. Once the rice is cooked, remove the lid and add the chives, parsley and basil and lightly fluff the rice.
Pull the meat off of the rotisserie chicken and shred the meat into bite-sized pieces and place the meat into a sauté pan. Add the Texas Pete® Buffalo Wing Sauce to the meat and turn the heat to rewarm the chicken.
Place the 2 tablespoons of olive oil and the sliced garlic into a sauté pan and turn to medium-high heat. Allow the garlic to start toasting. Once lightly golden brown, immediately add the squeezed chopped spinach to the pan along with salt and pepper and cook on high heat until the spinach is warmed through.
Warm the flour tortillas just long enough to make them pliable for rolling.
Portion the herbed brown rice evenly on the center of each of the 6 flour tortillas.
Portion the garlicky sautéed baby spinach evenly on top of the rice.
Portion the Texas Pete® Buffalo Wing Sauce glazed shredded chicken evenly on top of the spinach.
Sprinkle the tops of each burrito with the 1 ounce of bleu cheese crumbles and 1 ounce of shredded cheddar cheese.
Carefully roll the burritos tightly being to tuck in the ends and serve.