Chicken Burrito Recipes

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FIESTA CHICKEN BURRITOS

Saucy, spicy chicken burritos are easy to assemble and quick to bake.

Provided by Gay Lea Foods Co-operative(R)

Categories     Trusted Brands: Recipes and Tips     Gay Lea Foods Co-operative®

Time 38m

Yield 4

Number Of Ingredients 12



Fiesta Chicken Burritos image

Steps:

  • Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
  • Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

Nutrition Facts : Calories 711.4 calories, Carbohydrate 49.6 g, Cholesterol 147.4 mg, Fat 37.1 g, Fiber 4 g, Protein 45.5 g, SaturatedFat 18.4 g, Sodium 1319.9 mg, Sugar 4.2 g

1 pound skinless boneless chicken breasts
2 teaspoons Gay Lea Butter
1 pinch Pinch salt
1 pinch Pinch pepper
2 cups shredded Ivanhoe Old Cheddar
⅔ cup Gay Lea Sour Cream
1 cup diced green pepper
⅓ cup salsa
½ cup sliced black olives
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
4 large flour tortillas

CHIPOTLE CHICKEN BURRITOS

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12



Chipotle Chicken Burritos image

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
  • Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
  • Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

1 tablespoon vegetable oil
3/4 cup pico de gallo or fresh salsa
1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can
One 14-ounce can pinto beans, drained and rinsed
1 1/2 cups shredded rotisserie chicken, skin removed
1/4 cup roughly chopped fresh cilantro
Kosher salt
4 burrito-size flour tortillas
1 1/3 cups cooked white rice, warmed
1 1/3 cups shredded Monterey Jack cheese (about 5 ounces)
1 1/3 cups shredded romaine lettuce
Guacamole, for serving (optional)

CHICKEN BURRITO SKILLET

Chicken, black beans, zesty tomatoes and taco seasoning cooked together with brown rice for an easy burrito skillet topped with cheese.

Provided by RO*TEL

Categories     Trusted Brands: Recipes and Tips     RO*TEL®

Time 30m

Yield 6

Number Of Ingredients 10



Chicken Burrito Skillet image

Steps:

  • Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
  • Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

Nutrition Facts : Calories 338.5 calories, Carbohydrate 29.7 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 4.8 g, Sodium 784.4 mg, Sugar 2.2 g

2 tablespoons Wesson® Pure Canola Oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped yellow onion
2 tablespoons taco seasoning mix
1 (15 ounce) can Rosarita® Premium Whole Black Beans, drained, rinsed
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup water
1 ¼ cups instant brown rice, uncooked
1 cup shredded Cheddar and Monterey Jack cheese blend
1 teaspoon Chopped cilantro

CHICKEN BURRITOS

This low-fat version of your favorite Southwestern wrap is perfect for weeknight dinners.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 15



Chicken Burritos image

Steps:

  • Combine juices, cilantro, tarragon, ancho chile, cayenne, and 1/2 teaspoon salt and pepper in a bowl. Add chicken, cover, and refrigerate for 1 to 2 hours.
  • Heat grill or broiler to medium high. Sprinkle chicken with 1/2 teaspoon salt and 3/4 teaspoon pepper. Cook 3 or 4 minutes per side, or until cooked through. Cover; set aside in a warm place.
  • Using tongs, toast tortillas over a flame, quickly flipping them from side to side until lightly golden. Cut each chicken breast half into 5 slices. On bottom third of each tortilla, place 5 chicken slices, several strips of lettuce, and 3 tablespoons mango salsa. Roll up, and serve with remaining salsa and sour cream.

Nutrition Facts : Calories 332 g, Cholesterol 83 g, Fat 1 g, Fiber 3 g, Protein 35 g

2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon fresh grapefruit juice
5 sprigs fresh cilantro
4 sprigs fresh tarragon
1/2 teaspoon coarsely chopped dried ancho chile
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 1/4 teaspoons freshly ground black pepper
3 whole boneless, skinless chicken breasts (6 to 8 ounces each)
6 eight-inch flour tortillas
2 1/2 cups Mango Salsa
6 romaine or 12 mizuna lettuce leaves, washed and cut into strips
6 tablespoons nonfat sour cream

CHICKEN BURRITO RECIPE

Give beef the night off with our Chicken Burrito Recipe! Prep for our Chicken Burrito Recipe in just 10 minutes then taste the burrito goodness.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 3 servings

Number Of Ingredients 5



Chicken Burrito Recipe image

Steps:

  • Heat oven to 350°F.
  • Spoon beans down centers of tortillas; top with chicken. Fold in opposite sides of each tortilla, then roll up burrito-style.
  • Place, seam-sides down, in 13x9-inch baking dish; top with salsa and cheese. Cover.
  • Bake 20 min. or until burritos are heated through and cheese is melted.

Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1580 mg, Carbohydrate 42 g, Fiber 6 g, Sugar 3 g, Protein 28 g

1 cup TACO BELL® Refried Beans
6 flour tortillas (6 inch)
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup KRAFT Shredded Cheddar Cheese

CHICKEN BURRITOS

Easy to put together! My Mom gave this to me when I moved into my first apartment. It makes 8 big ones so you'll definitely have tasty leftovers! I like to add some chili powder and garlic to my chicken while it cooks, too. Also, I always keep a bag of frozen breasts ready to go; they're great for this recipe. Go ahead and substitute any meat, steak or ground turkey. Delicious served with sour cream or guacamole!

Provided by Allison R

Categories     Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7



Chicken Burritos image

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Cook chicken in skillet with seasonings to taste.
  • While chicken cooks, mix together refried beans, 16 oz salsa, 1 cup of cheese, onion and tomato.
  • Shred cooked chicken and add to bean mixture.
  • Put 1/8 of mixture into each tortilla, roll and place in ungreased 9x13x2 inch pan.
  • Pour the other 16 oz salsa over burritos.
  • Bake in oven 30 minutes.
  • Remove from oven and add the last 2 cups of cheese over the burritos.
  • Return to oven for another 15 minutes or until cheese is bubbly and brown.

2 cups boneless skinless chicken breasts
1 (15 ounce) can refried beans
32 ounces picante salsa, divided
3 cups cheddar cheese or 3 cups colby-monterey jack cheese, shredded, divided
1/2 cup onion, finely chopped
1 cup tomatoes, diced
8 burrito-size flour tortillas

CHICKEN BURRITO

Use up leftover chicken in these easy toasted wraps, filled with spiced Mexican-style rice and beans. Swap for ham, beef or pork if you prefer

Provided by Cassie Best

Categories     Dinner, Lunch, Supper

Time 1h

Yield Serves 4 (1.5 burritos per person)

Number Of Ingredients 11



Chicken burrito image

Steps:

  • Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
  • Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
  • Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
  • Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
  • Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.

Nutrition Facts : Calories 878 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 40 grams protein, Sodium 2.5 milligram of sodium

1 tbsp vegetable oil
1 red or white onion, or 4 spring onions, chopped
400g mixed vegetables of your choice (we used carrots, red pepper and sweetcorn)
200g leftover chicken, chopped into small chunks
2 x 250g packs ready-cooked lime & coriander rice
400g can red kidney beans in chilli sauce
6 large wraps
1 avocado, chopped
100g grated cheddar
1 egg, beaten
soured cream, to serve (optional)

CHICKEN BURRITO SKILLET

We love Mexican night at our house, and I love to re-create dishes from our favorite restaurants. This burrito-inspired dish is ready for the table in almost no time! -Krista Marshall, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15



Chicken Burrito Skillet image

Steps:

  • Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.

Nutrition Facts : Calories 403 calories, Fat 13g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 690mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil, divided
1 cup uncooked long grain rice
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2-1/2 cups reduced-sodium chicken broth
1 cup shredded Mexican cheese blend
1 medium tomato, chopped
3 green onions, chopped

EASY CHICKEN BURRITOS

Make your own chicken burritos in 25 minutes, ideal for a packed lunch or easy dinner. Fill them with rice, beans, cheese, avocado and soured cream

Provided by Anna Glover

Categories     Dinner, Main course

Time 25m

Yield (makes 6 burritos)

Number Of Ingredients 13



Easy chicken burritos image

Steps:

  • Heat the oil in a frying pan and gently fry the onion until soft, about 10 minutes. Stir in the chipotle paste and the chicken to warm through.
  • Heat the rice following pack instructions and warm through the kidney beans in their liquid in a small pan. Drain the beans and fold in the cooked rice, with half the lime juice and half the coriander.
  • Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.
  • Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.
  • Divide the rice and beans between the warmed wraps, piling the mixture into the middle of each one. Lay the chicken on top, then add a spoon each of the avocado, salsa, cheddar and soured cream, if using. Don't overfill the wraps or they will be difficult to close.
  • With each wrap, fold over two ends to cover the filling, then carefully roll over and tuck the ends under to make a thick sausage shape with the folds on the base. Keep the prepared ones warm in a low oven as you work. Cut in half, on a diagonal, to serve.

Nutrition Facts : Calories 610 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 1.7 milligram of sodium

1 tbsp vegetable oil
1 onion , diced
1 tbsp chipotle paste
250g cooked chicken , chopped into small chunks
2 x 250g pack ready-cooked rice
400g can red kidney beans
1 lime , juiced
small bunch coriander , chopped
1 ripe avocado , chopped
6 large wraps
6 tbsp tomato salsa
100g grated cheddar
6 tbsp soured cream (optional)

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY

Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro

Provided by Scott Loitsch

Categories     Lunch

Yield 4 servings

Number Of Ingredients 14



Weekday Meal-Prep Chicken Burrito Bowls Recipe by Tasty image

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Line a baking sheet with foil.
  • Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
  • Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
  • Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
  • Top each chicken breast with a generous pour of salsa.
  • Bake in a preheated oven for 25 minutes.
  • Rest chicken for 10 minutes, before slicing into strips.
  • Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
  • Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams

2 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt, to taste
pepper, to taste
1 jar salsa
3 cups brown rice, cooked
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
2 tablespoons fresh cilantro, to garnish

CHICKEN BURRITOS

Los Angeles: land of sun, fun, and burritos. Southern California's Mexican-influenced cuisine has the potential to be an all-out fat fest (cheese, sour cream) or a healthy mix of carbs (tortillas, beans) and protein (chicken, beans). A chicken burrito with the full-fat works can tip the scales at nearly 600 calories and 31 fat grams. To slim it down, we stuffed it with all-white-meat chicken, less cheese and nonfat sour cream. We also rolled it in a whole-wheat tortilla for extra fiber.

Categories     Bean     Cheese     Chicken     Garlic     Onion     Sauté     Low Fat     Kid-Friendly     Spinach     Tortillas     Self     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11



Chicken Burritos image

Steps:

  • In a large skillet, sauté onion and garlic in oil over medium-high heat until onion is translucent. Add chicken; cook 4 minutes or until no longer pink. Stir in beans, 1/2 cup salsa, and chili powder; cook 2 minutes longer. Place tortillas between moist paper towels and microwave on high 10 seconds. Spoon 1/2 cup filling onto each tortilla; top with 1 tbsp cheddar. Fold each into burrito. Serve with 1 cup spinach, salsa, remaining cheese, and sour cream.

1 small onion, chopped
2 small cloves garlic, peeled and minced
2 tsp vegetable oil
12 oz boneless, skinless chicken breasts, cut into 2-inch strips
1 can (12 oz) black beans, rinsed and drained
1 1/2cups hot salsa
1/2 tsp chili powder
6 whole-wheat tortillas (8 inches each)
3/4 cup cheddar, shredded
6 cups fresh spinach, shredded
1/2 cup nonfat sour cream

CHICKEN BURRITOS

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 17



Chicken Burritos image

Steps:

  • Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.
  • In the bowl of a heavy-duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.
  • In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.

4 flour tortillas, recipe follows, or use store-bought
1 cup good quality canned refried beans, warmed
2 cups shredded roasted chicken (see attached recipe for chicken tacos and prepare chicken in the same way) or leftover
2 tablespoons Crema, recipe follows, creme fraiche, or sour cream
1 avocado, peeled and sliced
2 large tomatoes, sliced
2 small bunches watercress, trimmed, washed and dried
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups all-purpose flour
Scant 1/2 cup vegetable shortening (3 1/2 ounces)
1 teaspoon salt
1 cup warm water
2 cups heavy cream
1/4 cup buttermilk

CHICKEN BURRITOS

This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. -Sonya Nightingale, Burley, Idaho.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 17



Chicken Burritos image

Steps:

  • Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

Nutrition Facts : Calories 760 calories, Fat 44g fat (23g saturated fat), Cholesterol 177mg cholesterol, Sodium 1608mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.

6 tablespoons butter
1 large onion, chopped
1/4 cup chopped green pepper
1/2 cup all-purpose flour
3 cups chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons chopped jalapeno pepper, optional
1 can (15 ounces) chili with beans
1 package (8 ounces) cream cheese, cubed
8 cups cubed cooked chicken
24 flour tortillas (6 inches), warmed
6 cups shredded Colby-Monterey Jack cheese
Salsa, optional

SIMPLE CHICKEN BURRITO

A simple chicken, rice, and bean burrito. Very quick and consistent recipe. Extremely hard to screw up, so it's a good one for even the worst of cooks!

Provided by Countessme

Categories     Chicken Breast

Time 35m

Yield 1 burrito, 5 serving(s)

Number Of Ingredients 7



Simple Chicken Burrito image

Steps:

  • You can dice the chicken after it's cooked, but I prefer to do it before hand. cut each breast into 1/2 inch strips (estimated) and then each strip into small cubes. Cook them on a skillet in the oil.
  • While the chicken cooks, warm up the beans in a small sauce pan, stir them constantly so they don't stick.
  • Once the chicken is cooked thoroughly, pull it and the beans off of the stove. This should take about 15 minutes on Medium if the chicken is in cubes already, but it varies from stove to stove.
  • If the tortillas you're using are homemade, skip this step, if they're store bought taco type shells, put them in the microwave for 15 seconds.
  • Make the burritos the same way you would make a taco, using the beans, rice, chicken, salsa, and any other toppings of your choosing.

4 boneless skinless chicken breasts
1 1/2 cups refried black beans
2 cups rice
3 cups cheddar cheese, shredded
2 cups mild salsa
2 teaspoons canola oil
5 large flour tortillas

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CHICKEN BURRITO SUPREME® - TACO BELL - CANADA
Taco Bell - Canada. Chicken Burrito Supreme®. Supreme means more of the good stuff. We’re talking grilled marinated chicken, seasoned refried beans, tangy red sauce, crisp shredded lettuce, real cheddar cheese, diced onion, diced ripe tomatoes and cool reduced-fat sour cream that’s all wrapped in a warm, soft flour tortilla.
From tacobell.ca


SEVEN-LAYER CHICKEN BURRITO | BETTER HOMES & GARDENS
Step 1. Arrange tortillas on a work surface. In a small bowl stir together the beans and 1 teaspoon of the chipotle chilies in adobo sauce. Spread over each tortilla. Top each with chicken, salsa, and guacamole. In a small bowl stir together sour cream and remaining chipotle chilies in adobo sauce. Spread over guacamole and top with tomato ...
From bhg.com


CHICKEN BURRITO BEST RECIPES
Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be …
From findrecipes.info


RED CHILE CHICKEN BURRITOS - BAREFEET IN THE KITCHEN
Preheat oven to 350°F. In a large skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, stir and cook an additional minute, until fragrant. Stir in the enchilada sauce and the green chili. Add 3/4 teaspoon cumin, red pepper flakes, and salt.
From barefeetinthekitchen.com


CHICKEN BURRITO BOWL - EATING BIRD FOOD
Combine chicken marinade ingredients in a bowl or blend in a food processor or blender. Add to a large ziplock bag or airtight container with chicken thighs and marinate for at least 1 hour, but up to 24 hours. If you haven't done so already prep corn salsa and tomatillo avocado dressing. Set aside.
From eatingbirdfood.com


HEALTHY CHICKEN BURRITOS - PINCH OF WELLNESS
Remove the pan from the burner. Add the black beans, shredded chicken and cheese. Mix until combined. Begin to assemble the burritos! Place about ½ cup of the mixture in the center of a warm tortilla. Leave about ½ inch of space from the edge. Roll the burrito and place in a pan, seam side down.
From pinchofwellness.com


EASY GRILLED CHICKEN BURRITOS - TASTES OF HOMEMADE
Instructions. In a large skillet, heat oil and add onion. Cook until translucent. Add the chicken to the pan along with the corn, salsa, and taco seasoning. Stir and cook until heated through. Spread ¼ cup of beans down the center of each …
From tastesofhomemade.com


CHICKEN BURRITO RECIPE: A RESTAURANT-STYLE MEXICAN RECIPE
To make the filling, cook minced chicken with garlic, salt, herbs and green chilies. Fill inside the wraps, cover, and then bake them or cook on a pan to make the burritos. Serve with tomato sauce, sour cream, yogurt, chipotle or any dip of your choice. Enjoy the restaurant-like feels at home this weekend with this special Mexican recipe.
From food.ndtv.com


CHICKEN BURRITO WITH VEGETABLES RECIPE - FOOD & WINE
Ingredient Checklist. 2 tablespoons extra-virgin olive oil ; 1/2 medium onion, diced ; 2 cloves garlic, minced or crushed ; 1 pound boneless, skinless chicken breast, cut into bite-size pieces
From foodandwine.com


10 BEST CHICKEN BURRITOS SEASONING RECIPES | YUMMLY
Smothered Ranch Chicken Burritos Tastes Better from Scratch. garlic powder, ranch seasoning, olive oil, ranch dressing, low sodium chicken broth and 15 more.
From yummly.com


CHICKEN BURRITO - DINNER, THEN DESSERT
Instructions. Add the canola oil to a cast iron skillet on medium heat, season the chicken with salt and cook for 4-5 minutes on each side before removing from the pan and adding in the onion and garlic to skillet, cooking for 1-2 minutes. Add tomato paste, cumin, chili powder, oregano, salt, lime juice and water.
From dinnerthendessert.com


CHICKEN BURRITO SKILLET - IFOODREAL.COM
Instructions. Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp oil to coat. Add chicken, black beans, rice, corn, cumin, chili powder, garlic powder, onion powder and salt. Saute for 5 minutes, stirring occasionally. Add diced tomatoes and broth; stir and bring to a boil. Cover with a tight lid and simmer on low for ...
From ifoodreal.com


CHICKEN AVOCADO RANCH BURRITO SANDWICH - HEALTHY FITNESS MEALS
Cook the chicken in a single layer, until browned and cooked through. Divide the cooked chicken among your 4 tortillas, arranging it in the centerof each. Top with avocado, mozzarella, parsley and green onions. Roll the tortillas and cook in a preheated pan (over medium-low heat) forabout 3-4 minutes per side, or until golden.
From healthyfitnessmeals.com


EASY SHREDDED CHICKEN BURRITOS - FIT FOODIE FINDS
Assemble Shredded Chicken Burritos. To assemble the burritos, lay a large tortilla on a flat surface and spread 3 tablespoons refried beans out on the tortilla and then add 1/4 cup Spanish rice, 2 tablespoons shredded cheese and an 1/8 of the chicken mixture to the burrito. Tightly wrap each burrito by folding the sides in and rolling. Repeat these steps until …
From fitfoodiefinds.com


CHICKEN BURRITO {INSTANT POT OR STOVETOP} - IFOODREAL.COM
Instant Pot. In Instant Pot, add brown rice, black beans, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water. No need to stir. Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. In the meanwhile, chop cilantro and onion; shred cabbage and cheese.
From ifoodreal.com


CHICKEN BURRITO RECIPE - THE BEST CHICKEN BURRITO RECIPE
Start Making your Burritos – Place 1 of the tortillas in a flat surface. Spread 1-2 tablespoon of the refried beans on the center of the tortilla. Then top with 1/4-⅓ cup of the Spanish rice. Top with Chicken – Th en place approximately ¼ cup of the chicken mixture in each burrito and top it with the shredded cheese.
From eatingonadime.com


CHICKEN & CILANTRO RICE BURRITOS | CANADIAN LIVING
Position rack in top third of oven; preheat to 400°F. Line baking sheet with parchment paper. In small saucepan, heat 1 tbsp of the oil over medium heat; cook garlic and chili powder, stirring, until fragrant, about 30 seconds. Add beans, 1/4 tsp of the salt and 1/4 cup water; using potato masher, mash until in chunky paste.
From canadianliving.com


CHIPOTLE CHICKEN BURRITO BOWL RECIPE - THE SPRUCE EATS
Hide Images. Gather the ingredients. The Spruce / Zorica Lakonic. In a blender or food processor, combine all of the marinade ingredients until completely smooth. The Spruce / Zorica Lakonic. Add both the marinade and chicken to a bowl with a lid. Refrigerate for at least an hour or for a maximum of 4 hours.
From thespruceeats.com


10 BEST HEALTHY CHICKEN BURRITO RECIPES | YUMMLY
Healthy Chicken Burrito Bowl Chef Savvy. lime juice, chiles, cherry tomatoes, chiles, brown rice, boneless skinless chicken breast and 16 more.
From yummly.com


CHICKEN BURRITO BOWL RECIPE (CHIPOTLE COPYCAT) - EASY CHICKEN …
Add chicken breast pieces in a medium sized bowl. Add olive oil, paprika, cumin, ground chili pepper, salt and black pepper. Mix well until chicken is coated with spices and oil. Heat a non-stick pan on medium heat. Add chicken in pan and cook for 7-8 minutes on each side until thoroughly cooked. Set chicken aside.
From easychickenrecipes.com


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