Chicken Burrito
Prep
15m
·
Cook
15m
·
Total
30m
About This Recipe
This Chicken Burrito recipe features tender, seasoned chicken with refried beans, rice, corn, cheese, and fresh cilantro wrapped in a warm tortilla. Top it off with your choice of avocado sauce, sour cream, or smooth restaurant-style salsa for a Tex-Mex favorite the whole family will love.
Ingredients
(Servings:
5)
Scale
Convert
Burrito Seasoning
Chicken Filling
Rice - Choose One
Other Stuffings
Sauce For Dunking - Choose
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories1,035kcal51%
-
Fat36g55%
-
Saturated Fat12g60%
-
Carbohydrates130g43%
-
Fiber11g44%
-
Sugar10g20%
-
Protein45g90%
-
Cholesterol100mg33%
-
Sodium1,000mg41%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Chicken breast - slice in half horizontally to make 2 thin steaks out of each breast. I do this so there's more surface area to coat in the spice mix!
2. Refried beans - secret ingredient! Makes the burrito filling juicy and holds it all together, rather than dry and crumbly (which too many burritos are!)
Substitution: Saute 1 garlic clove minced in a little oil until golden. Add 1 can pinto, red kidney or black beans with 1/4 cup of the liquid in the can, 1/2 tsp each cumin, onion and paprika powder. Stir few minutes until beans thoroughly heated then mash or puree.
Any beans will actually work just fine, just a different colour!
3. Rice - you'll need 1 cup of uncooked rice to make 2.5 cups cooked rice. See here for instructions for how to cook plain rice, or make Mexican Red Rice!
4. Storage - Wrap in cling wrap or foil, fridge for 4 days or freeze. Best to warm in oven - 15 minutes at 180C/350F wrapped in foil. Frozen - thaw overnight then warm in oven 15 minutes. To reheat from frozen, wrap in foil and place in oven for 40 minutes at 180C/350F.
5. Nutrition per burrito.
2. Refried beans - secret ingredient! Makes the burrito filling juicy and holds it all together, rather than dry and crumbly (which too many burritos are!)
Substitution: Saute 1 garlic clove minced in a little oil until golden. Add 1 can pinto, red kidney or black beans with 1/4 cup of the liquid in the can, 1/2 tsp each cumin, onion and paprika powder. Stir few minutes until beans thoroughly heated then mash or puree.
Any beans will actually work just fine, just a different colour!
3. Rice - you'll need 1 cup of uncooked rice to make 2.5 cups cooked rice. See here for instructions for how to cook plain rice, or make Mexican Red Rice!
4. Storage - Wrap in cling wrap or foil, fridge for 4 days or freeze. Best to warm in oven - 15 minutes at 180C/350F wrapped in foil. Frozen - thaw overnight then warm in oven 15 minutes. To reheat from frozen, wrap in foil and place in oven for 40 minutes at 180C/350F.
5. Nutrition per burrito.
Comments
Sign in to leave a comment.