Sriracha Salmon Basmati Rice and Guacamole Burrito

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Makes 1 Serving

Ingredients

1 cup Minute® Ready to Serve Basmati Rice
1 pouch (2.5 oz.) Chicken of the Sea® Sriracha Pink Salmon
1/4 cup cooked pinto beans, drained and rinsed
1/4 cup prepared guacamole
1/4 cup red onion, chopped
1/3 cup tomato, chopped
1/4 cup shredded Cheddar cheese
1 large whole wheat tortilla

Directions

Heat rice according to package directions.  Place beans in a microwave-safe container and heat on HIGH for 30 seconds or until hot. Stir rice and beans together.  Wrap tortilla in paper towels and microwave on high for 15 seconds or until warm.  Place rice and beans mixture, salmon, guacamole, onions, tomato and cheese down the center of tortilla and roll up. Serve immediately.

To pack ahead and serve hot: let rice cool to room temperature after cooking. Assemble ingredients according to directions above. Wrap securely in plastic wrap and refrigerate. To serve, remove from plastic, wrap in a paper towel and microwave on HIGH at 30 second intervals until heated through. Serve immediately.

To pack ahead and serve cold: let rice cool to room temperature after cooking. Assemble ingredients according to directions above. Wrap securely in plastic wrap and refrigerate until ready to serve.