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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.
Chicken Burrito Image
Recipe Options

Ingredients

Servings: 5
Scale:
Scale
0.25
0.5
1
2
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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.

Nutrition Facts

  • Calories
    1,240kcal
    62%
  • Fat
    33g
    1%
  • Saturated Fat
    9g
    0%
  • Carbohydrates
    159g
    7%
  • Fiber
    15g
    0%
  • Sugar
    7g
    0%
  • Protein
    74g
    3%
  • Cholesterol
    203mg
    10%
  • Sodium
    1,688mg
    84%
Percent Daily Values are based on a 2,000 calorie diet.
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