Ingredients
1/2 head green cabbage, shredded (2 cups)
1/4 cup fresh cilantro leaves
2 teaspoons fresh lime juice
2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
4 flour tortillas (burrito size)
1/2 cup shredded cheddar (2 ounces)
2 cups Slow-Cooker Green Chili warmed, and potatoes halved if large
Salsa (optional), for serving
Preparation
Preheat oven to 350 degrees. In a medium bowl, combine cabbage, cilantro, lime juice, and oil; season with salt and pepper and toss to combine. Place tortillas on a work surface. Place cheese, cabbage mixture, and chili down center of each tortilla, leaving room at ends.
Fold one side of each tortilla over filling, then tuck in ends and tightly roll up. Place burritos, seam side down, on a baking sheet. Heat in oven until tortillas are warm and cheese melts, about 7 minutes. Serve immediately, with salsa if desired.
