Chicken Burrito Recipe

  • on August 2, 2021
  • 909 Views
chicken-burrito-Recipe

Chicken Burrito Recipe

This mouthwatering chicken burrito recipe makes enough for two goulashes, so you can appreciate one today and freeze the other for a bustling weeknight. They’re super to have available for fast suppers or to take to potlucks.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Snacks
Cuisine Mexican
Servings 4 people
Calories 700 kcal

Equipment

  • Instant Pot

Ingredients
  

5 tortillas , flour (approx 20cm/8" wide)

    BURRITO SEASONING:

    • 1 tsp each onion powder, dried oregano, salt
    • 2 tsp each dried cumin powder, paprika
    • 1/4 tsp black pepper
    • 3/4 tsp cayenne pepper (optional, adjust to taste)

    CHICKEN FILLING:

    • 600g / 1.2 lb chicken breast, sliced in half horizontally (Note 1)
    • 2 tbsp olive oil, separated
    • 1/2 onion, chopped
    • 2 garlic cloves, finely minced
    • 1 red capsicum/bell pepper, diced
    • 400g/14oz refried beans, canned (Note 2)
    • 1/4 cup water

    RICE - CHOOSE ONE:

    • 2.5 cups white rice, plain (cooked, Note 3)
    • 2.5 cups Mexican Red Rice (the best for Burritos!)

    OTHER STUFFINGS:

    • 400g/14oz canned corn, drained (or 280g/9oz frozen thawed)
    • 1.5 cups (150g) cheese, shredded (Mexican blend, cheddar, tasty, Monterey Jack)
    • 1/4 cup coriander/cilantro, finely chopped

    SAUCE FOR DUNKING - CHOOSE:

    • Avocado sauce
    • Sour cream
    • Salsa (restaurant-style, smooth)

    Instructions
     

    • Burrito Seasoning - Mix Seasoning fixings. Shower 1 tbsp oil over the chicken, blend to cover. Sprinkle with Seasoning, throw to cover.
    • Cook chicken - Heat 1 tbsp oil in a huge skillet over high warmth. Add chicken, cook for 2 minutes. Turn and cook for 1.5 minutes. Eliminate, rest 2 minutes then, at that point cleave.
    • Saute onion - In a similar skillet, add onion and garlic, cook for 1 moment. Add capsicum, cook for 2 minutes until onion is clear.
    • Get done with Filling - Add refried beans, diced chicken, and water. Mix and cook for 2 minutes until decreases marginally. Ought to be thick and succulent, not watery and not dry/dull! Let cool 5 minutes - will thicken.

    Amass BURRITOS:

    • Tenderly warm tortillas in the microwave (makes them malleable), lay on the work surface.
    • Spot rice on the lower third, top with Chicken Filling, corn, cheddar then, at that point sprinkle with coriander. Overlap up, burrito style.
    • Toasting: Either sear over medium-high warmth (no oil) for 2 minutes on each side to make tortilla firm and soften cheddar a piece OR wrap firmly in thwart and prepare in broiler 10 minutes at 180°C/350°F.
    • Dunk in sauce(s) of the decision or drench with hot sauce of decision, and eat up! Ideas: Avocado Sauce, Guacamole, harsh cream, Restaurant Style Salsa, Queso, Nacho Cheese Dip.
    • Cooler well disposed! Note 4 for headings.

    Notes

    1. Chicken bosom - cut fifty-fifty evenly to make 2 dainty steaks out of each bosom. I do this so there's more surface region to cover in the zest blend!
    2. Refried beans - secret fixing! Makes the burrito filling delicious and holds it all together, instead of dry and brittle (which an excessive number of burritos are!)
    Replacement: Saute 1 garlic clove minced in a little oil until brilliant. Add 1 can pinto, red kidney, or dark beans with 1/4 cup of the fluid in the can, 1/2 tsp every cumin, onion, and paprika powder. Mix few moments until beans are altogether warmed then pound or puree.
    Any beans will really turn out great, simply an alternate tone!
    3. Rice - you'll require 1 cup of uncooked rice to make 2.5 cups of cooked rice. See here for directions for how to cook plain rice, or make Mexican Red Rice!
    4. Capacity - Wrap in stick wrap or foil, cooler for 4 days, or freeze. Best to warm in the broiler - 15 minutes at 180C/350F enclosed by foil. Frozen - defrost for the time being then warm in broiler 15 minutes. To warm from frozen, envelop by foil and spot in the broiler for 40 minutes at 180C/350F.
    5. Nourishment per burrito.
    Keyword , Chicken Sandwich, American Chicken Recipe, Asian Grilled Chicken Steak, Chicken Burrito Recipe

    INGREDIENTS:

    5 tortillas , flour (approx 20cm/8″ wide)

    BURRITO SEASONING:

    • 1 tsp each onion powder, dried oregano, salt
    • 2 tsp each dried cumin powder, paprika
    • 1/4 tsp black pepper
    • 3/4 tsp cayenne pepper (optional, adjust to taste)

    CHICKEN FILLING:

    • 600g / 1.2 lb chicken breast, sliced in half horizontally (Note 1)
    • 2 tbsp olive oil, separated
    • 1/2 onion, chopped
    • 2 garlic cloves, finely minced
    • 1 red capsicum/bell pepper, diced
    • 400g/14oz refried beans, canned (Note 2)
    • 1/4 cup water

    RICE – CHOOSE ONE:

    • 2.5 cups white rice, plain (cooked, Note 3)
    • 2.5 cups Mexican Red Rice (the best for Burritos!)

    OTHER STUFFINGS:

    • 400g/14oz canned corn, drained (or 280g/9oz frozen thawed)
    • 1.5 cups (150g) cheese, shredded (Mexican blend, cheddar, tasty, Monterey Jack)
    • 1/4 cup coriander/cilantro, finely chopped

    SAUCE FOR DUNKING – CHOOSE:

    • Avocado sauce
    • Sour cream
    • Salsa (restaurant-style, smooth)

    How to make Chicken Burrito Recipe step by step

     

    • Burrito Seasoning – Mix Seasoning fixings. Shower 1 tbsp oil over the chicken, blend to cover. Sprinkle with Seasoning, throw to cover.
    • Cook chicken – Heat 1 tbsp oil in a huge skillet over high warmth. Add chicken, cook for 2 minutes. Turn and cook for 1.5 minutes. Eliminate, rest 2 minutes then, at that point cleave.
    • Saute onion – In a similar skillet, add onion and garlic, cook for 1 moment. Add capsicum, cook for 2 minutes until onion is clear.
    • Get done with Filling – Add refried beans, diced chicken, and water. Mix and cook for 2 minutes until decreases marginally. Ought to be thick and succulent, not watery and not dry/dull! Let cool 5 minutes – will thicken.

    Amass BURRITOS:

    • Tenderly warm tortillas in the microwave (makes them malleable), lay on the work surface.
    • Spot rice on the lower third, top with Chicken Filling, corn, cheddar then, at that point sprinkle with coriander. Overlap up, burrito style.
    • Toasting: Either sear over medium-high warmth (no oil) for 2 minutes on each side to make tortilla firm and soften cheddar a piece OR wrap firmly in thwart and prepare in broiler 10 minutes at 180°C/350°F.
    • Dunk in sauce(s) of the decision or drench with hot sauce of decision, and eat up! Ideas: Avocado Sauce, Guacamole, harsh cream, Restaurant Style Salsa, Queso, Nacho Cheese Dip.
    • Cooler well disposed! Note 4 for headings.

    Instructions to MAKE CHICKEN BURRITO FILLING IN THE SLOW COOKER :

    Add everything with the exception of the tortillas, rice, beans, and harsh cream to the sluggish cooker. Mix to combine everything as one.

    Cook on high for 4 hours, or on low for 8 hours. Eliminate the chicken and dice into little pieces.

    Mix once again into the pot. Gather as per the first Chicken Recipe.

     

     

    BBQChickenPizza-homechicken2

    ~: Chicken Burrito Recipe:~

    Probably the greatest issue about Burritos (other than how incredibly tremendous they can be, far more extensive than any typical human mouth) is that when you get part of the way through, you have a burrito blast on your hands.

    This is the reason I make my chicken burrito filling utilizing refried beans which not just holds everything together, it makes the filling delicious and adds additional flavor!

     

     

    How to freeze burritos:

    Burritos are PERFECT for freezing, making them the best backup hand-crafted comfort supper! To freeze, simply envelop by paper then, at that point foil, place in a water/air proof holder or zip lock packs then, at that point freeze.

    To warm:

    • defrost then broiler for 15 minutes; OR
    • warm from frozen for 40 minutes.

    Keep Following on Facebook, and Pinterest for the more Delicious Chicken recipe!

    Recipe Notes:

    1. Chicken bosom – cut fifty-fifty evenly to make 2 dainty steaks out of each bosom. I do this so there’s more surface region to cover in the zest blend!

    2. Refried beans – secret fixing! Makes the burrito filling delicious and holds it all together, instead of dry and brittle (which an excessive number of burritos are!)

    Replacement: Saute 1 garlic clove minced in a little oil until brilliant. Add 1 can pinto, red kidney, or dark beans with 1/4 cup of the fluid in the can, 1/2 tsp every cumin, onion, and paprika powder. Mix few moments until beans are altogether warmed then pound or puree.

    Any beans will really turn out great, simply an alternate tone!

    3. Rice – you’ll require 1 cup of uncooked rice to make 2.5 cups of cooked rice. See here for directions for how to cook plain rice, or make Mexican Red Rice!

    4. Capacity – Wrap in stick wrap or foil, cooler for 4 days, or freeze. Best to warm in the broiler – 15 minutes at 180C/350F enclosed by foil. Frozen – defrost for the time being then warm in broiler 15 minutes. To warm from frozen, envelop by foil and spot in the broiler for 40 minutes at 180C/350F.

    5. Nourishment per burrito.

     

    NUTRITION INFORMATION:

    Calories: 700cal (35%)Carbohydrates: 72g (24%)Protein: 49g (98%)Fat: 23g (35%)Saturated Fat: 9g (56%)Cholesterol: 109mg (36%)Sodium: 2051mg (89%)Potassium: 1209mg (35%)Fiber: 10g (42%)Sugar: 8g (9%)Vitamin A: 2036IU (41%)Vitamin C: 101mg (122%)Calcium: 470mg (47%)Iron: 9mg (half)

     

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