CHICKEN AND BEAN BURRITO VERDE
Steps:
- Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
- Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
- Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
- To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
- Serve with the salsa and yogurt alongside.
- Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K
- Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc
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
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.
SALSA CHICKEN BURRITO FILLING
Quick, easy burrito/taco filling that is delicious and freezes great! I serve this with tortillas, shredded Cheddar cheese and little sour cream. You could fill the tortillas and put them all in a baking dish and then cover with salsa and cheese and bake for about 10 minutes, if you don't want a mess at the table.
Provided by JUBEEFISH
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
- With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)
Nutrition Facts : Calories 107.1 calories, Carbohydrate 9.6 g, Cholesterol 30.4 mg, Fat 1.5 g, Fiber 1 g, Protein 12.3 g, SaturatedFat 0.4 g, Sodium 923.4 mg, Sugar 3.2 g
THE BEST GRILLED CHICKEN FOR TACOS, BURRITOS, OR SALADS
Charred and Tender grilled or chicken spiced with a special blend of homemade taco seasoning can be grilled or cooked in a skillet on the stove-top. It's delicious in tacos, burritos, on salads, or for meal-prep!
Provided by Layla
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Add the chicken, garlic, olive oil, lime, spices, and cornstarch to a large bowl or zip-seal bag.
- Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
- Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 6-7 minutes per side (or until it has reached an internal temperature of 165 degrees F).
- Serve chicken in tacos, burritos, on salads or rice.
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
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
CHICKEN BURRITOS
Easy to put together! My Mom gave this to me when I moved into my first apartment. It makes 8 big ones so you'll definitely have tasty leftovers! I like to add some chili powder and garlic to my chicken while it cooks, too. Also, I always keep a bag of frozen breasts ready to go; they're great for this recipe. Go ahead and substitute any meat, steak or ground turkey. Delicious served with sour cream or guacamole!
Provided by Allison R
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Cook chicken in skillet with seasonings to taste.
- While chicken cooks, mix together refried beans, 16 oz salsa, 1 cup of cheese, onion and tomato.
- Shred cooked chicken and add to bean mixture.
- Put 1/8 of mixture into each tortilla, roll and place in ungreased 9x13x2 inch pan.
- Pour the other 16 oz salsa over burritos.
- Bake in oven 30 minutes.
- Remove from oven and add the last 2 cups of cheese over the burritos.
- Return to oven for another 15 minutes or until cheese is bubbly and brown.
CHICKEN BURRITO
Use up leftover chicken in these easy toasted wraps, filled with spiced Mexican-style rice and beans. Swap for ham, beef or pork if you prefer
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 1h
Yield Serves 4 (1.5 burritos per person)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
- Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
- Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
- Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
- Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.
Nutrition Facts : Calories 878 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 40 grams protein, Sodium 2.5 milligram of sodium
SPICY CHICKEN BURRITO SALAD
Easy burrito salad with roasted corn, grilled chicken and crispy tortilla strips on top.
Provided by The Starving Chef
Categories Salad
Time 40m
Number Of Ingredients 25
Steps:
- Preheat and grease a grill pan over medium high heat. Season the chicken tenders with the taco seasoning on all sides. Grill the chicken, 3-4 minutes per side or until cooked through. Cut the chicken into strips. Set aside to cool to room temperature or chill overnight.
- In a small jar, combine the heavy cream and lemon and lime juice. Let sit for about 5 minutes, until the cream is 'chunky' in appearance. Shake the jar vigorously for 5 minutes, until the heavy cream thickens up to a sour cream consistency. Chill until ready to serve.
- In a separate jar, add half of the homemade sour cream along with the mayonnaise, chipotle peppers in adobo sauce, garlic powder, onion powder, parsley and vinegar. Shake well to combine then chill until ready to serve.
- Use a small bowl to stir together the corn, diced tomatoes, black beans, shallot, jalapeno, vinegar, cilantro/parsley and salt and pepper to make the corn salsa. Chill until ready to serve.
- Prepare the lettuce by washing then chopping into bite size pieces. Add the lettuce to a large serving bowl along with the slices of red onion. Top generously with the grilled chicken strips, sour cream, chipotle ranch, corn salsa, and tortilla strips. Enjoy!
CHICKEN BURRITO
Quick and easy dinner that everyone will ask for again and again!
Provided by Holly Nilsson
Categories Main Course
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F and spray a 9x13" casserole with non-stick spray, set aside.
- Remove skin from chicken and pick the meat off in bite-size pieces. Place into a bowl.
- Set a 12" skillet over medium heat, add burrito filling ingredients. Stir to combine.
- Cook the burrito filling mixture until it's warm, about 5 minutes.
- Add in the chicken and stir to combine. If there is a lot of moisture in the skillet keep cooking over medium just until the water cooks off.
- Add an equal amount of chicken to the center of each burrito and top them equally with 1 ½ cups of the shredded cheese (reserve ½ cup).
- Roll them up burrito style and set them seam side down in the prepared casserole dish. Spoon the salsa over the burritos and top with remaining shredded cheese.
- Add the dish to the oven and bake for about 15 minutes or until the cheese is melted and the burritos are warm throughout.
Nutrition Facts : Calories 577 kcal, Carbohydrate 27 g, Protein 57 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 187 mg, Sodium 1625 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
GRILLED CHICKEN BURRITO BOWL
Easy burrito bowl recipe loaded with juicy grilled chicken and ready in about 30 minutes
Provided by Rena
Categories Main Course
Time 30m
Number Of Ingredients 22
Steps:
- In a ziploc bag, mix all marinade ingredients until smooth. Add chicken, seal the bag and shake until chicken is evenly coated.
- Heat a grill pan or an outdoor grill over medium-high heat. Add chicken and cook for about 5-7 minutes on each side, or until cooked through and no longer pink in the inside.
- Remove from the grill and let it rest for 5 minutes before slicing.
- In a small bowl mix cooked rice with lime juice, chopped cilantro, sea salt, and freshly ground black pepper.
- Toss to combine then set aside. To assemble the bowls, add the greens at the bottom of each one, then 1 sliced chicken breast.
- Divide the remaining ingredients among the 2 bowls. Garnish with fresh cilantro and jalapeno and enjoy!
Nutrition Facts : Calories 655 kcal, Carbohydrate 57 g, Protein 36 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 243 mg, Fiber 14 g, Sugar 5 g, ServingSize 1 serving
CHICKEN SALAD BURRITOS
Make and share this Chicken Salad Burritos recipe from Food.com.
Provided by angelfan
Categories Mexican
Time 12m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- drain canned chicken, put inot bowl and break up with fork.
- chop cucumber and add to meat.
- stir in cheese and dressing.
- mix well.
- spoon one-forth of the mixture on edge of tortilla, top with one forth of the lettuce.
- Fold the edge nearest the filling over the filling till it is covered.
- then roll up the tortillia.
- repeat to make three more burritos.
CHICKEN AND THREE-BEAN BURRITOS
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Stack tortillas on large piece of foil. Wrap foil around tortillas, covering completely. Bake until heated through, about 15 minutes.
- Meanwhile, sprinkle chicken with lime juice, chili powder, cumin and salt. Heat oil in large skillet over medium heat. Add chicken; sauté until cooked through, about 5 minutes per side. Cut crosswise into strips. Transfer to bowl. Transfer tortillas to cloth-lined basket.
- Arrange tortillas, chicken, salad and condiments on table. Allow family members to assemble their own burritos.
More about "chicken salad burritos food"
CHICKEN BURRITOS RECIPE - BLOGCHEF
From blogchef.net
Estimated Reading Time 1 min
- Place chicken thighs into a deep large saucepan. Add onion, garlic and bay leave. Add just enough water to cover the chicken thighs and bring it to a boil. Reduce heat and simmer.
- Cover and simmer for 1 hour or until the chicken pull apart easily with a fork. Remove the chicken thighs from the pan and shred them into bite-sized pieces. Transfer to a bowl and set aside. In another skillet heat oil.
- Add diced onion and brown sugar. Cook over medium-high heat until the onion is golden brown (about 10 minutes). Add the chipotle, 1 tablespoon of the adobo sauce, and canned tomatoes. Simmer over low (to medium) heat until the mixture has somewhat thickened (about 10 minutes).
- Pour the mixture in a food processor and blend until smooth. Pour over the shredded chicken and mix well. Season with salt and pepper.
CHICKEN BURRITOS - JO COOKS
From jocooks.com
4.4/5 (23)Total Time 30 minsCategory LunchCalories 413 per serving
- Heat olive oil in a large skillet. Season the chicken breast pieces with the salt, pepper, chili powder, cumin, smoked paprika and dried oregano. Add chicken breast to the skillet and cook over medium-high heat for 2 to 3 minutes or until the chicken is cooked through.
- Warm the tortillas in the microwave for about 30 seconds. Warming them up simply makes them more pliable.
CHICKEN BURRITO - RECIPETIN EATS
From recipetineats.com
5/5 (56)Category MainsCuisine Mexican, Tex-MexCalories 700 per serving
- Burrito Seasoning - Mix Seasoning ingredients. Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
- Cook chicken - Heat 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
- Saute onion - In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
- Finish Filling - Add refried beans, diced chicken and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery and not dry/stodgy! Let cool 5 minutes - will thicken.
CHICKEN AND AVOCADO BURRITOS - CLOSET COOKING
From closetcooking.com
Reviews 94Total Time 20 minsServings 4
QUICK + EASY CHICKEN BURRITO RECIPES - PILLSBURY.COM
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CHICKEN BURRITO SALAD - COLORADO COUNTRY LIFE MAGAZINE
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CHICKEN BURRATA SALAD - EASY CHICKEN RECIPES
From easychickenrecipes.com
5/5 (2)Total Time 21 minsCategory SaladCalories 525 per serving
- Add chicken breasts and cook on each side for 8 minutes until golden brown and thoroughly cooked
CHICKEN BURRITOS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 15 minsServings 6Calories 492 per serving
- Warm vegetable oil in a large skillet over medium-high heat. Add chopped onion and cook until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Stir in chicken and 1/4 tsp. salt and cook until heated through, 1 to 2 minutes.
- Place flour tortillas between 2 moistened paper towels and microwave on high for 10 seconds to soften. Spoon some shredded lettuce onto each tortilla. Top each with chicken, salsa and shredded Cheddar. Roll up burritos, cut in half and serve.
SMOTHERED BUFFALO CHICKEN BAKED BURRITOS - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 42Estimated Reading Time 5 minsServings 6Total Time 1 hr
- Whisk together marinade ingredients in a freezer bag and add chicken, turning to coat. Marinade for 2-24 hours (the longer the better!)
- To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts (and any extra marinade) and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 cup of chicken broth or water to the skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.
- While the chicken is cooking and resting, prepare burrito filling. Heat 1 tablespoon olive oil in a large skillet. Add onion and carrots and sauté for 4 minutes. Add celery, green chilies and garlic and sauté an additional 2 minutes or until carrots are crisp-tender. Shred chicken and add to filling. Stir in 1/3 cup sour cream and hot sauce to taste until well combined.
- Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a heaping 1/2 cup filling to each tortilla (uncooked if using raw tortillas), top with desired amount of cheese and roll up burrito style. Place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. Cook for 18-20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side until golden.
SANTA FE CHICKEN SALAD WRAPS - TOGETHER AS FAMILY
From togetherasfamily.com
5/5 (3)Category Main CourseCuisine MexicanCalories 302 per serving
- In larger bowl combine the chicken, black beans, corn, bell pepper, and the creamy dressing from step 1. Mix together well.
- Lay a flour tortilla on a plate and place about 1/2 cup (less or more) of the chicken salad onto the middle. Add shredded lettuce, halved tomatoes, and avocado slices. Fold up the sides and then roll up like a burrito. Cut in half and serve.
- ** Chicken salad can be eaten right away or refrigerated for several hours before serving. Leftover chicken salad can be refrigerated, covered in a container, for several days.
SIMPLE CHICKEN TACO SALAD RECIPE - OH SWEET BASIL
From ohsweetbasil.com
5/5 (1)Total Time 30 minsCuisine MexicanCalories 454 per serving
- In a blender, add the ranch, tomatillo, lime juice, seasoning and cilantro, blend until smooth and set aside in the fridge.
- In a bowl add all of the salad ingredients including the chips. Add the chicken and dress to taste.
CHICKEN BURRITOS RECIPE - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
4.6/5 (28)Category DinnerServings 4Total Time 30 mins
- Heat 1 tablespoon olive oil in a frying pan, place chicken breast sprinkled with salt and pepper and roast for about 5 minutes on each side. Spread 1 tablespoon mustard over the chicken, add about 1/4 cup water add cook covered for a few more minutes.
20 HEALTHY BURRITO RECIPES — EAT THIS NOT THAT
From eatthis.com
- Protein-Packed Chicken Fajita Burrito. A rotisserie chicken is the perfect secret weapon for a super-fast burrito. This one combines onions, red and poblano peppers, black beans, salsa, and low-fat cheese for the perfect classic burrito in no time.
- Plant-Based Breakfast Burrito. This tasty breakfast burrito combines scrambled eggs, plant-based meat, red peppers, onion, and black beans for a seriously filling, protein-packed breakfast.
- Lighter Carne Asada Burrito Recipe. Lean flank steak stars in this satisfying burrito. A long soak in a chipotle-flavored marinade infuses the meat with tons of flavor.
- Vegan Mega-Burritos. Go out on the vegan limb and try this easy chipotle-spiced cauliflower walnut taco meat filling for your next burrito. Sweet potato, guacamole, really good salsa, and vegan queso round out these dynamite wraps.
- Fiber-Filled Breakfast Burrito. By swapping out worthless white tortillas for whole wheat, substituting fatty pork sausage for the lean chicken variety, and adding fiber-rich beans and some fresh avocado, we've slashed the calories in half while increasing the overall nutrition (and deliciousness).
- Whole30 Breakfast Burrito. Using collard greens as a wrap is not traditional and there may be some pushback from the crowd, but trust us when we say it's delicious.
- Crock-Pot Chicken Burritos. Use your trusty slow cooker to make a warm chicken and bean filling to make burritos for the whole family–or to freeze for later!
- Healthy Sweet Potato, Black Bean & Avocado Breakfast Burritos. Mashed sweet potatoes add a texture similar to refried beans in this flavor-packed burrito recipe.
- Korean BBQ Burritos. Lean top sirloin slow cooked with ginger, garlic, pear, soy sauce, and sesame oil is the star of this dish. Crunchy kimchi, rice, herbs, and Sriracha sauce make this a burrito you will never forget.
- Ultimate Breakfast Burritos. If you're sick of not getting enough egg in every bite of burrito, try this ingenious method. The blogger uses a thin layer of egg that hugs the entire burrito instead of the usual scrambled egg.
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