Crispy Chicken Burrito Recipes

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CURRY CHICKEN BURRITOS

Provided by Tregaye Fraser

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 29



Curry Chicken Burritos image

Steps:

  • In the middle of each tortilla, divide the Curry Chicken, Coconut Peas and Rice, mozzarella, green and red bell peppers, banana peppers and red onion. Fold the right side and left side of each tortilla to the middle, then take the bottom of each tortilla and pull it to the top of the ingredients. Push the ingredients back into the burrito using the now top portion of the tortilla; this is to tighten the burrito. Next, fold the top of each tortilla over the filling and tightly roll into a burrito.
  • Add the vegetable oil to a cast-iron skillet set over medium heat until the oil shimmers but does not smoke. Add the burritos seam-side down and brown, 3 to 5 minutes. Flip and brown the other side. Remove and let cool. Once cooled, wrap each in aluminum foil, place them in a freezer-safe zip bag and freeze. These will last 1 week in the freezer.
  • To reheat: Preheat the oven to 350 degrees F. Remove the burritos from the plastic bag. Place the burritos (still wrapped in aluminum foil) on a baking sheet and reheat until the burritos are hot in the center, about 45 minutes.
  • Serve hot with cilantro, sour cream, guacamole and salsa on a bed of shredded lettuce.
  • Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes.
  • Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour.
  • Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt.

6 large flour tortillas
2 cups diced Curry Chicken, recipe follows
2 cups Coconut Peas and Rice, recipe follows
2 cups shredded mozzarella
1 green bell pepper, julienned
1 red bell pepper, julienned
2 tablespoons sliced banana peppers
1 red onion, sliced
1 tablespoon vegetable oil
Cilantro, sour cream, guacamole, salsa and shredded lettuce, for serving
6 bone-in skinless chicken breasts
1/4 cup olive oil, plus more for drizzling
1/4 cup curry powder
1 tablespoon onion powder
1 teaspoon cayenne
2 tablespoons minced garlic
Kosher salt
1 large white onion, sliced
2 Yukon gold potatoes, skin on, 1/2-inch diced
2 1/2 cups chicken stock
2 tablespoons unsalted butter
2 cups parboiled rice
2 cups coconut milk
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon fresh thyme leaves, finely chopped
2 bay leaves
1 can chickpeas, drained and rinsed
Kosher salt

CRUNCHY CHICKEN BURRITOS

An easy, flavorful burrito the whole family will love.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 10

Number Of Ingredients 11



Crunchy Chicken Burritos image

Steps:

  • In 10-inch skillet; heat oil over medium heat until hot. Stir in uncooked rice (from Hamburger Helper box); continue cooking 2 to 3 minutes or until rice starts to brown. Stir in water, 1 cup milk and the sauce mix (from Hamburger Helper box) until blended. Heat to boiling.
  • Reduce heat. Cover and simmer about 20 minutes, stirring frequently, until rice is tender. Stir in chicken, lime juice and cilantro; cover and remove from heat. Let rest 5 minutes.
  • Meanwhile, in small bowl, stir together sour cream, milk and topping mix (from Hamburger Helper box); set aside. Slightly crush corn chips (from Hamburger Helper box); set aside.
  • Heat tortillas as directed on package. Spoon about 1/3 cup chicken mixture down center of each warm tortilla; spoon cheese topping and salsa over filling. Top with crushed corn chips. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.

Nutrition Facts : ServingSize 1 Burrito

2 tablespoons vegetable oil
1 box Hamburger Helper™ crunchy taco
1 cup water
1 cup milk
2 cups chopped deli rotisserie chicken
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro, if desired
1/2 cup sour cream
1/3 cup milk
10 Old El Paso™ flour tortillas for burritos (8 inch)
1/2 cup fresh salsa

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

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

CRISPY CHICKEN BURRITOS

Make and share this Crispy Chicken Burritos recipe from Food.com.

Provided by craye1

Categories     Meat

Time 25m

Yield 10-15 burritos, 4-6 serving(s)

Number Of Ingredients 9



Crispy Chicken Burritos image

Steps:

  • Mix first 6 ingredients well & set aside. Mix flour & water until it is pasty but not dry. Put about 1/3 cup chichen mix into each tortilla roll tightly, Put paste on the bottom flap of tortilla and place flap side down for about 10 min so it will stay sealed. I like to cut them in half & fry at 350 until golden brown.
  • These are good with salsa or sweet & sour sauce.

Nutrition Facts : Calories 1325.4, Fat 68.2, SaturatedFat 32.3, Cholesterol 295, Sodium 1667.7, Carbohydrate 93.9, Fiber 5.6, Sugar 4, Protein 80.1

2 lbs diced cooked chicken
2 (8 ounce) packages cream cheese, softened to room temp
1 teaspoon garlic powder
1 teaspoon seasoning salt
onion powder (to taste)
1/8 cup favorite salsa
10 -15 burrito-size flour tortillas
flour, plus
water, mixed to a paste to seal burritos

CRISPY CHICKEN AND GOAT CHEESE BURRITOS

Recipe Source: Jonathan Waxman. These take a while to prepare, but the filling can be easily made ahead and the burritos assembled as needed.

Provided by Brookelynne26

Categories     Chicken

Time 2h

Yield 12 burritos, 6 serving(s)

Number Of Ingredients 16



Crispy Chicken and Goat Cheese Burritos image

Steps:

  • Heat oven to 400°F.
  • Sprinkle chicken legs with chili powder, salt, and pepper and place in a roasting pan. Roast for 30 minutes, or until meat is cooked through and skin is crispy. Allow to cool and then shred the meat and thinly slice the skin. Place in a bowl.
  • Roast the bell peppers and chiles over medium high heat on stove top or under a hot broiler, turning occasionally, until blackened and blistered all over. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes.
  • Peel the chiles and peppers and stem and seed them. Chop the pepper and chiles and add them to the chicken, along with any liquid that has collected in the bowl.
  • Mince the onions and garlic. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring ocassionally, until the onions are very tender, about 15 minutes.
  • Meanwhile, juice the lemon and lime (separately) and set the juices aside. Finely chop the scallions. Melt the butter and set asidew in a warm spot. Add the peppers, chiles, and chicken to the onion mixture and stir well. Add 1/2 cup water and bring to a simmer.
  • When the water is almost evaporated, turn off the heat, add the lemon juice, and mash well with a large fork. Transfer to a bowl, add the goat cheese, and mix well. Add the minced scallions, cilantro, and lime juice. Taste for seasoning and add salt and pepper to taste.
  • Heat oven to 400°F.
  • To assemble the burritos, lay a tortilla on a flat surface and place 1/4 c of the chicken mixture in the center. Carefully fold over the two sides and press slightly, then fold over the top and bottom of the tortilla and press again to form a neat package. Brush a baking sheet with the melted butter. Place the burritos seam side down 1 inch apart and bake , turning once, for 20 minutes, until each side is crispy.
  • Serve with guacamole if desired.

Nutrition Facts : Calories 653.9, Fat 44.1, SaturatedFat 18.2, Cholesterol 140.3, Sodium 365.7, Carbohydrate 36.3, Fiber 7.4, Sugar 5, Protein 32.4

4 chicken legs
2 tablespoons chili powder
salt and pepper
1 red bell pepper
1 green bell pepper
2 jalapenos
2 medium onions
10 garlic cloves
1/4 cup olive oil
1 lemon
1 lime
1 bunch scallion
6 tablespoons butter
8 ounces soft fresh goat cheese
1 cup fresh cilantro
72 inches corn tortillas

CRISPY CHICKEN BURRITO BUNDLES

Corn, beans and melted cheese all rolled up in a crispy-coated chicken bundle. These impressive burritos are easier to make than you might think.

Provided by My Food and Family

Categories     Home

Time 47m

Yield Makes 4 servings.

Number Of Ingredients 6



Crispy Chicken Burrito Bundles image

Steps:

  • Heat oven to 400ºF.
  • Cover baking sheet with foil; spray with cooking spray. Combine corn, beans, salsa and 1/2 cup cheese. Place chicken, top-sides down, on work surface; top with corn mixture. Roll up tightly, starting at one short end of each.
  • Place coating mix in shallow dish. Add chicken; turn to evenly coat all sides. Place, seam-sides down, on prepared baking sheet.
  • Bake 25 to 30 min. or until chicken is done (165ºF). Sprinkle with remaining cheese; bake 2 min. or until melted.

Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 90 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

1/4 cup frozen corn
1/4 cup rinsed canned black beans
1/4 cup TACO BELL® Thick & Chunky Salsa
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
8 small boneless skinless chicken thighs (1 lb.)
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

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

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Make and share this Crispy Chicken Burritos recipe from Food.com. Provided by craye1. Categories Meat. Time 25m. Yield 10-15 burritos, 4-6 serving(s) Number Of Ingredients 9. Ingredients; Nutrition; 2 lbs diced cooked chicken: 2 (8 ounce) packages cream cheese, softened to room temp: 1 teaspoon garlic powder : 1 teaspoon seasoning salt: onion powder (to taste) …
From wikifoodhub.com


CRISPY CHICKEN BURRITO FAJITA - THE CHEF'S COOKING SCHOOL
Crispy Chicken Burrito. Amount Per Serving (1 each) Calories 646 Calories from Fat 207 % Daily Value* Fat 23g 35%. Saturated Fat 11g 69%. Trans Fat 1g. Cholesterol 65mg 22%. Sodium 297mg 13%. Potassium 461mg 13%. Carbohydrates 83g 28%. Fiber 6g 25%. Sugar 3g 3%. Protein 26g 52%. Vitamin A 596IU 12%. Vitamin C 32mg 39%. Calcium 362mg 36%. Iron 2mg …
From thechefscookingschool.com


CRISP CHICKEN BURRITOS - TACO TIME STYLE CHIMICHANGA - YOUTUBE
If you've never had fried Crisp Chicken Burritos, you're really missing out. Most folks would just call these Chicken Chimichanga's, and they wouldn't be wr...
From youtube.com


CRISPY BAKED CHICKEN BURRITOS - YAHOO!
A certain Mexican fast-food chain has conditioned us to eat freaking enormous burritos. Well, friends, it doesn’t have to be that way. Burritos can be of a reasonable size--bite-size even. Taking our cue from...
From ca.news.yahoo.com


CRISPY CHICKEN BURRITO RECIPE | TASTY DISHES, FOOD, RECIPES
Apr 16, 2014 - Whether you have picky kids to feed or just love a good burrito, this fried burrito recipe is sure to be a hit. Filled with chicken, veggies, and cream cheese! Filled with chicken, veggies, and cream cheese!
From pinterest.com


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