CRISPY CHICKEN BURRITO RECIPE
Whether you have picky kids to feed or just love a good burrito, this fried burrito recipe is sure to be a hit. Filled with chicken, veggies, and cream cheese!
Provided by Natalya Drozhzhin
Categories Appetizer Main Course Meats
Time 1h
Number Of Ingredients 7
Steps:
- Slice the chicken into 2-inch pieces.
- Preheat a skillet with a little bit of olive oil over medium-heat. Add the chicken into the skillet. Season it with some salt and sauté it until fully-cooked.
- Dice the tomatoes and onions into small pieces. Add the onions into the skillet and sauté them until they begin to soften and turn translucent. Next, add in the tomatoes and sauté the chicken for another 5 minutes. Remove the skillet from heat and let the chicken cool at room temperature.
- Add the softened cream cheese to the chicken and work it in with your hands, breaking the larger pieces of chicken apart as you go.
- Place a few tablespoons of chicken into the middle of a tortilla, forming a little tube out of the filling.
- Roll up the tortillas tightly and stack them them on a baking dish together.
- Preheat the skillet with 1/2 cup of light olive oil over medium-low heat. Fry two burritos at a time until they are crispy and golden brown on the outside.
- Serve the burritos immediately with a side of sour cream for dipping. Enjoy!
Nutrition Facts : Calories 302 kcal, Carbohydrate 4 g, Protein 27 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 119 mg, Sodium 568 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
CURRY CHICKEN BURRITOS
Provided by Tregaye Fraser
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- In the middle of each tortilla, divide the Curry Chicken, Coconut Peas and Rice, mozzarella, green and red bell peppers, banana peppers and red onion. Fold the right side and left side of each tortilla to the middle, then take the bottom of each tortilla and pull it to the top of the ingredients. Push the ingredients back into the burrito using the now top portion of the tortilla; this is to tighten the burrito. Next, fold the top of each tortilla over the filling and tightly roll into a burrito.
- Add the vegetable oil to a cast-iron skillet set over medium heat until the oil shimmers but does not smoke. Add the burritos seam-side down and brown, 3 to 5 minutes. Flip and brown the other side. Remove and let cool. Once cooled, wrap each in aluminum foil, place them in a freezer-safe zip bag and freeze. These will last 1 week in the freezer.
- To reheat: Preheat the oven to 350 degrees F. Remove the burritos from the plastic bag. Place the burritos (still wrapped in aluminum foil) on a baking sheet and reheat until the burritos are hot in the center, about 45 minutes.
- Serve hot with cilantro, sour cream, guacamole and salsa on a bed of shredded lettuce.
- Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes.
- Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour.
- Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt.
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.
CRUNCHY CHICKEN BURRITOS
An easy, flavorful burrito the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- In 10-inch skillet; heat oil over medium heat until hot. Stir in uncooked rice (from Hamburger Helper box); continue cooking 2 to 3 minutes or until rice starts to brown. Stir in water, 1 cup milk and the sauce mix (from Hamburger Helper box) until blended. Heat to boiling.
- Reduce heat. Cover and simmer about 20 minutes, stirring frequently, until rice is tender. Stir in chicken, lime juice and cilantro; cover and remove from heat. Let rest 5 minutes.
- Meanwhile, in small bowl, stir together sour cream, milk and topping mix (from Hamburger Helper box); set aside. Slightly crush corn chips (from Hamburger Helper box); set aside.
- Heat tortillas as directed on package. Spoon about 1/3 cup chicken mixture down center of each warm tortilla; spoon cheese topping and salsa over filling. Top with crushed corn chips. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
Nutrition Facts : ServingSize 1 Burrito
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.
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 BURRITO SKILLET
Chicken, black beans, zesty tomatoes and taco seasoning cooked together with brown rice for an easy burrito skillet topped with cheese.
Provided by RO*TEL
Categories Trusted Brands: Recipes and Tips RO*TEL®
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
- Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 29.7 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 4.8 g, Sodium 784.4 mg, Sugar 2.2 g
CRISPY CHICKEN BURRITOS
Make and share this Crispy Chicken Burritos recipe from Food.com.
Provided by craye1
Categories Meat
Time 25m
Yield 10-15 burritos, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 6 ingredients well & set aside. Mix flour & water until it is pasty but not dry. Put about 1/3 cup chichen mix into each tortilla roll tightly, Put paste on the bottom flap of tortilla and place flap side down for about 10 min so it will stay sealed. I like to cut them in half & fry at 350 until golden brown.
- These are good with salsa or sweet & sour sauce.
Nutrition Facts : Calories 1325.4, Fat 68.2, SaturatedFat 32.3, Cholesterol 295, Sodium 1667.7, Carbohydrate 93.9, Fiber 5.6, Sugar 4, Protein 80.1
CHICKEN BURRITOS
Steps:
- Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.
- In the bowl of a heavy-duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
CRISPY CHICKEN BURRITO BUNDLES
Corn, beans and melted cheese all rolled up in a crispy-coated chicken bundle. These impressive burritos are easier to make than you might think.
Provided by My Food and Family
Categories Home
Time 47m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cover baking sheet with foil; spray with cooking spray. Combine corn, beans, salsa and 1/2 cup cheese. Place chicken, top-sides down, on work surface; top with corn mixture. Roll up tightly, starting at one short end of each.
- Place coating mix in shallow dish. Add chicken; turn to evenly coat all sides. Place, seam-sides down, on prepared baking sheet.
- Bake 25 to 30 min. or until chicken is done (165ºF). Sprinkle with remaining cheese; bake 2 min. or until melted.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 90 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
CRISPY CHICKEN AND GOAT CHEESE BURRITOS
Recipe Source: Jonathan Waxman. These take a while to prepare, but the filling can be easily made ahead and the burritos assembled as needed.
Provided by Brookelynne26
Categories Chicken
Time 2h
Yield 12 burritos, 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- Sprinkle chicken legs with chili powder, salt, and pepper and place in a roasting pan. Roast for 30 minutes, or until meat is cooked through and skin is crispy. Allow to cool and then shred the meat and thinly slice the skin. Place in a bowl.
- Roast the bell peppers and chiles over medium high heat on stove top or under a hot broiler, turning occasionally, until blackened and blistered all over. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes.
- Peel the chiles and peppers and stem and seed them. Chop the pepper and chiles and add them to the chicken, along with any liquid that has collected in the bowl.
- Mince the onions and garlic. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring ocassionally, until the onions are very tender, about 15 minutes.
- Meanwhile, juice the lemon and lime (separately) and set the juices aside. Finely chop the scallions. Melt the butter and set asidew in a warm spot. Add the peppers, chiles, and chicken to the onion mixture and stir well. Add 1/2 cup water and bring to a simmer.
- When the water is almost evaporated, turn off the heat, add the lemon juice, and mash well with a large fork. Transfer to a bowl, add the goat cheese, and mix well. Add the minced scallions, cilantro, and lime juice. Taste for seasoning and add salt and pepper to taste.
- Heat oven to 400°F.
- To assemble the burritos, lay a tortilla on a flat surface and place 1/4 c of the chicken mixture in the center. Carefully fold over the two sides and press slightly, then fold over the top and bottom of the tortilla and press again to form a neat package. Brush a baking sheet with the melted butter. Place the burritos seam side down 1 inch apart and bake , turning once, for 20 minutes, until each side is crispy.
- Serve with guacamole if desired.
Nutrition Facts : Calories 653.9, Fat 44.1, SaturatedFat 18.2, Cholesterol 140.3, Sodium 365.7, Carbohydrate 36.3, Fiber 7.4, Sugar 5, Protein 32.4
CREAMY SMOTHERED CHICKEN BURRITOS
Even my little identical twin grandbabies love this meal served with Potsie's Recipe #117892. Easy to make and delicious I usual serve it with extra green chile salsa and sliced jalapenos for those who like the extra "zing". Really one burrito makes a nice portion size for everyone in my family, but those with a bigger appetite may need more.
Provided by Sooz Cooks
Categories Mexican
Time 1h10m
Yield 8 Burritos
Number Of Ingredients 11
Steps:
- Preheat oven 350°(fahrenheit).
- Coat a 9 X 13 pan with non stick cooking spray.
- Whisk cheddar cheese soup and sour cream together in a large bowl until smooth.
- Stir in chicken and green chile salsa until blended.
- Add salt and pepper to taste.
- Place 1/4 cup chicken filling in center of each tortilla and roll up, folding in the ends when you get to the halfway point.
- Place burritos seam side down in pan.
- In a separate bowl mix together the cream of chicken, sour cream, soup, milk and green chilies until blended.
- Pour over burritos in the pan.
- Top with shredded cheese.
- Bake at 350° for 35-40 minutes until hot and bubbly.
Nutrition Facts : Calories 739.3, Fat 44, SaturatedFat 23.5, Cholesterol 129, Sodium 1447.3, Carbohydrate 47.6, Fiber 2.9, Sugar 3.4, Protein 38.2
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
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
"AMIGOS" CRISP CHICKEN BURRITOS
This rolled up chicken burrito is fried. It has a delicious moist chicken stuffing with a nicely crisp flour tortilla wrapped around it. It is so easy to make with only 4 ingredients.
Provided by Melodie in Hastings
Categories One Dish Meal
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Let cream cheese come to room temperature. Drain the canned chicken. Mix cream cheese, green chiles, green onion and chicken until well blended.
- Cut two sides of the tortillas so you have two straight sides on each side.
- Spread chicken mixture thinly on 3/4 of the tortilla. Roll tortilla up starting with the end you spread the chicken mixture on. Seal the plain end with water.
- Heat oil to about 375-400 degrees. Drop burritos into hot oil and fry for about 2 minutes. Keep turning so they fry evenly. When they start to turn golden, they are done. Drain on a paper plate covered with a paper towel.
- These are so easy and goes great with Salsa, guacamole, or ranch dressing.
Nutrition Facts : Calories 2453.4, Fat 249.5, SaturatedFat 42.4, Cholesterol 128.4, Sodium 1007.7, Carbohydrate 29.2, Fiber 2.2, Sugar 4.5, Protein 31.1
More about "crispy chicken burritos food"
CRISPY CHICKEN BURRITOS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
5/5
CHICKEN BURRITOS {QUICK & EASY MEAL!} - SPEND WITH PENNIES
From spendwithpennies.com
SMOTHERED BAKED CHICKEN BURRITOS - CARLSBAD CRAVINGS
From carlsbadcravings.com
CRISP CHICKEN BURRITOS - TACO TIME STYLE CHIMICHANGA
From youtube.com
EASY CHICKEN BURRITO RECIPE | JAMIE OLIVER BURRITOS
From jamieoliver.com
CHICKEN BURRITO | RECIPETIN EATS
From recipetineats.com
BAKED SMOTHERED CHICKEN BURRITOS RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKEN BURRITOS - JO COOKS
From jocooks.com
10 BEST BAKED CHICKEN BURRITOS RECIPES - YUMMLY
From yummly.com
CRISPY CHICKEN BURRITOS - THE KIWI COUNTRY GIRL
From thekiwicountrygirl.com
CRISPY BAKED-CHICKEN BURRITO RECIPE - KRISTEN STEVENS
From foodandwine.com
Servings 4Total Time 25 minsCategory Chicken
- In a medium bowl, stir together the panko, Parmigiano-Reggiano cheese, sea salt and freshly ground pepper.
- Rinse the chicken breasts under cold running water. Press the panko mixture evenly onto both sides of each breast.
CRISPY BAKED CHICKEN BURRITOS - PUREWOW
From purewow.com
3/5 Total Time 30 minsServings 8-10Calories 590 per serving
CRISPY CHICKEN BURRITO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRIED CHICKEN BREAKFAST BURRITOS - CERTIFIED PASTRY AFICIONADO
From certifiedpastryaficionado.com
HEALTHY CRISPY FIESTA CHICKEN BURRITO WRAPS | GIMME DELICIOUS
From gimmedelicious.com
CRISPY CHICKEN BURRITOS WITH CREAMY CHIPOTLE SAUCE
From theslimsituation.com
RECIPES FOR CRISPY CHICKEN BURRITOS - COOKTIME24.COM
From cooktime24.com
ONE-SKILLET CRISPY CHICKEN BURRITO BOWLS - CAROLINE CHAMBERS
From carolinechambers.com
CREAMY CHICKEN BURRITOS RECIPES
From recipes.servegame.org
CRISP CHICKEN BURRITOS COPYCAT - THERESCIPES.INFO
From therecipes.info
TACOTIME MENU - CRISP CHICKEN BURRITO
From tacotime.com
BAKED CHICKEN BURRITOS - I HEART NAPTIME
From iheartnaptime.net
CRISPY BAKED CHICKEN BURRITOS - YAHOO!
From yahoo.com
QUICK AND EASY CRISPY CHICKEN AND AVOCADO BURRITO WRAPS (UNDER …
From gimmedelicious.com
TACO TIME CRISP CHICKEN BURRITO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRISPY SOUTHWEST CHICKEN BURRITOS - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
FRANK'S REDHOT® BUFFALO CHICKEN BURRITO
From franksredhot.com
10 BEST CHICKEN BURRITOS SEASONING RECIPES | YUMMLY
From yummly.com
CRISPY BAKED CHICKEN BURRITOS - CA.NEWS.YAHOO.COM
From ca.news.yahoo.com
SMOTHERED CHICKEN BURRITOS - CHEESY BAKED BURRITOS
From savoryexperiments.com
CRISPY CHICKEN SKILLET BURRITOS - TOGETHER AS FAMILY
From togetherasfamily.com
CRISPY CHICKEN BURRITOS
From lovelanguagefood.wixsite.com
CRISPY CHICKEN BURRITO #FOOD #VIRAL #SHORTS - YOUTUBE
From youtube.com
CRISPY CHICKEN BURRITO FAJITA - THE CHEF'S COOKING SCHOOL
From thechefscookingschool.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love