Easy Chicken Burritos With Mojo 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

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)

YUMMY CHICKEN BURRITOS

I used to beg my mom for these; now I make them for my son. Serve with beans, tomatoes, lettuce, sour cream, salsa, and cheese.

Provided by smellow

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 15

Number Of Ingredients 8



Yummy Chicken Burritos image

Steps:

  • Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
  • Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
  • Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 20.5 g, Cholesterol 24.6 mg, Fat 9.8 g, Fiber 1.5 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 509.2 mg, Sugar 1.3 g

1 whole chicken
1 (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
1 green bell pepper, diced
1 large onion, diced
3 jalapeno chile peppers, seeded and diced
2 (1 ounce) packets taco seasoning mix, divided
2 tablespoons canola oil, or as needed
1 (15 ounce) package flour tortillas

GREATEST EVER LOCO CHICKEN BURRITOS!

These burrito's are unlike any other!! I was feeling really creative one day, and I got all of these ingredients in my head and decided to try it out. Oh my goodness! I have created a monster!! You can add a lot more things if you wish (Corn, Peas, Cilantro, beans, etc). This is just the basic recipe. Hope you like them as much as we did!

Provided by Juju Bee

Categories     Chicken Breast

Time 50m

Yield 6 Burritos, 6 serving(s)

Number Of Ingredients 12



Greatest Ever Loco Chicken Burritos! image

Steps:

  • Disolve Boullion Cube in 2 Cups Boiling Water.
  • Add rice, bring to a boil, cover, and turn heat to low; cook 20 minutes.
  • Meanwhile, heat the olive oil in a skillet and add the onions; cook over high heat until carmelized, about 3-4 minutes- then add garlic and allow to sweat a bit.
  • Cut chicken into bite size pieces and lightly season with salt and pepper if desired; add to onions and garlic in pan; Cook Chicken thoroughly.
  • Add Taco Seasoning and 3/4 Cup Water; Mix Well and allow to simmer for about 2-3 minutes.
  • Mix in the Crushed Tomatoes.
  • Add 2 Cups of the cooked rice to the chicken mixture and mix until all the rice is coated, adding some water if you feel the mixture is too thick.
  • Stir in the Sour Cream until well blended.
  • Serve on Flour or Corn Tortillas!
  • PS-If you are serving on Corn Tortillas, be sure to use 2 tortillas for each serving because they tend to fall apart!

Nutrition Facts : Calories 335.1, Fat 15.5, SaturatedFat 4, Cholesterol 50, Sodium 224.4, Carbohydrate 29.8, Fiber 1, Sugar 1.7, Protein 18

1 chicken bouillon cube
2 cups water
1 cup rice
1 medium onion, chopped
2 cloves chopped garlic
3 -4 chicken breasts
3 tablespoons olive oil
1 (1 1/2 ounce) package taco seasoning
3/4 cup water
1/2 cup crushed tomatoes
4 tablespoons sour cream
flour tortillas or corn tortilla

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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