Broccoli Boo Salad

Strawberry-Rhubarb Ice Pops

Frankenstein Cupcakes

Gingerbread Skeletons

"Boo" Berry Ghosts

Strawberry-Rosemary Yogurt Pops

Joe Froggers

Boo-rito Bites

Freaky Frankenstein Cookies

Gumbo Sloppy Joes

Mummy Poppers

Make-a-Monster Pizza

Greek Ouzo Pork Kabobs

Home Recipes Ingredients Meat & Poultry Chicken

Frankenstein Boo-ritos

Name: Frankenstein Boo-ritos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 1 envelope (5.6 ounces) Spanish rice and pasta mix; 2 cups cubed cooked chicken; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (14-1/2 ounces) diced tomatoes, drained; 8 spinach tortillas (10 inches); Toppings: Sour cream, blue corn tortilla chips, cubed and shredded cheese, ripe olives and sweet red pepper

Add a Review

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

8 servings

Updated: Jun. 27, 2023

Chicken makes these burritos super kid-friendly, and it doesn't get a lot simpler than putting them together. —Clara Coulson Minney, Washington Court House, Ohio

Frankenstein Boo-ritos Recipe photo by Taste of Home

Ingredients

1 envelope (5.6 ounces) Spanish rice and pasta mix
2 cups cubed cooked chicken
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, drained
8 spinach tortillas (10 inches)
Toppings: Sour cream, blue corn tortilla chips, cubed and shredded cheese, ripe olives and sweet red pepper

Directions

In a large saucepan, prepare rice mix according to package directions. Stir in chicken, corn and tomatoes; heat through.

Spoon about 2/3 cup rice mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Using toppings, create a face on each burrito.

Nutrition Facts

1 burrito (calculated without toppings): 396 calories, 8g fat (2g saturated fat), 31mg cholesterol, 1118mg sodium, 60g carbohydrate (8g sugars, 4g fiber), 19g protein.

Frankenstein Boo-ritos

Ingredients

Directions

Nutrition Facts

More from Taste of Home