Chicken and Spinach Burritos with Millet

With the appearance and texture similar to couscous, millet is a grain rich in the B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium, and zinc.  Millet is perfect for those on a gluten-free diet as it contains no gluten.  Popular in Asia and Africa due to its ability to grow in harsh environments, it can replace wheat in porridge and is also used in making millet beer (popular in Taiwan)!

You can easily chop up the baked burrito for little hands.  Our 10 month old inhaled Chicken and Spinach Burritos with Millet!

For a quick lunch on the go, prepare the burrito but do not bake.  Wrap in aluminum foil, and place in a plastic freezer storage bag.  Freeze.  To prepare, let thaw overnight and bake as directed or place in a lunch bag without baking.  

      Chicken and Spinach Burritos with Millet

Serves 6

 
1/2 cup millet

1 cup baby spinach leaves, coarsely chopped

1/2 cup jarred salsa, plus more for serving

6 burrito-size tortillas  

3/4 cup canned chickpeas, rinsed and drained

2 cups shredded cooked rotisserie chicken

3/4 cup shredded cheddar cheese

Bring 1 3/4 cups water to a boil. Add millet and simmer, covered, 20 minutes, stirring twice.

Remove from heat and add spinach to pot. Cover and let stand 5 minutes.

                                        

Preheat oven to 350 degrees. Stir 1/2 cup salsa into millet-spinach mixture. Spoon 2 tablespoons of chickpeas onto the center of a tortilla. Top each with 1/3 cup shredded chicken, 1/3 cup millet mixture and 2 tablespoons cheese.

Fold sides of one tortilla in over filling and then fold bottom edge of tortilla over middle. Continue rolling to enclose filling. Repeat with all tortillas. Place on a baking sheet and coat with nonstick cooking spray. Bake for 15 minutes or until heated through.