Chicken Burrito
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Prep Time
15m
Cook Time
15m
Total Time
30m
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.
Recipe Options
Ingredients
Servings:
5
Scale:
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0.25
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0.5
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6
Burrito Seasoning
Chicken Filling
Rice - Choose One
Other Stuffings
Sauce For Dunking - Choose
Steps
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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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,240kcal
-
Fat33g
-
Saturated Fat9g
-
Carbohydrates159g
-
Fiber15g
-
Sugar7g
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Protein74g
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Cholesterol203mg
-
Sodium1,688mg
Percent Daily Values are based on a 2,000 calorie diet.