Crunchy Chicken Burritos Recipes

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CRISPY CHICKEN BURRITO RECIPE



Crispy Chicken Burrito Recipe image

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

2 lbs boneless chicken
1 tsp salt (to taste)
1 tbsp light olive oil (for frying)
1 large onion
2 medium tomatoes
12 oz cream cheese (softened at room temperature)
10 raw tortillas

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

CRUNCHY CHICKEN BURRITOS



Crunchy Chicken Burritos image

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

2 tablespoons vegetable oil
1 box Hamburger Helper™ crunchy taco
1 cup water
1 cup milk
2 cups chopped deli rotisserie chicken
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro, if desired
1/2 cup sour cream
1/3 cup milk
10 Old El Paso™ flour tortillas for burritos (8 inch)
1/2 cup fresh salsa

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

CRISPY CHICKEN BURRITOS



Crispy Chicken Burritos image

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

2 lbs diced cooked chicken
2 (8 ounce) packages cream cheese, softened to room temp
1 teaspoon garlic powder
1 teaspoon seasoning salt
onion powder (to taste)
1/8 cup favorite salsa
10 -15 burrito-size flour tortillas
flour, plus
water, mixed to a paste to seal burritos

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

CRISPY CHICKEN BURRITO BUNDLES



Crispy Chicken Burrito Bundles image

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

1/4 cup frozen corn
1/4 cup rinsed canned black beans
1/4 cup TACO BELL® Thick & Chunky Salsa
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
8 small boneless skinless chicken thighs (1 lb.)
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

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

CHICKEN BURRITOS



Chicken Burritos image

Make and share this Chicken Burritos recipe from Food.com.

Provided by nccrreporter

Categories     Chicken Breast

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs chicken
8 ounces cream of chicken soup
1 (1 1/4 ounce) packet taco seasoning
1 (12 ounce) can black beans
6 -8 flour tortillas
cheddar cheese

Steps:

  • Boil chicken in water with garlic, onion, and chili seasoning (to your taste) until chicken will shred.
  • shred chicken.
  • mix chicken with cream of chicken soup, black beans, and taco seasoning.
  • fill tortillas with chicken mixture.
  • top with cheese.
  • cook covered for 20 minutes, uncovered until cheese melts.

CRUNCHY BURRITOS



Crunchy Burritos image

I came up with idea of using my recipe for Recipe #369923 to make burritos instead of just the ground beef and taco seasoning packet suggested in a recipe that I found in TOH magazine.

Provided by diner524

Categories     Lunch/Snacks

Time 40m

Yield 6 burritos, 6 serving(s)

Number Of Ingredients 16

1 lb ground beef
1 onion, diced (small)
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cornstarch
1/3 cup water
16 ounces refried beans
6 flour tortillas, warmed (12 inches)
1 cup colby-monterey jack cheese, shredded
4 teaspoons canola oil (or more)
sour cream and salsa

Steps:

  • In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the chili powder, cumin, coriander, salt, oregano, garlic powder and paprka.
  • Combine cornstarch and water until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with taco shells. Garnish with toppings if desired.
  • In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
  • Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

Nutrition Facts : Calories 436.2, Fat 23.6, SaturatedFat 9.2, Cholesterol 68.2, Sodium 892, Carbohydrate 30.1, Fiber 5.6, Sugar 1.9, Protein 25.7

CRUNCHY TACO BURRITOS



Crunchy Taco Burritos image

You will be surprised with the crunch in these burritos made with Hamburger Helper®.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1 1/4 cups water
1 cup milk
1 box Hamburger Helper™ crunchy taco
1/3 cup milk
12 Old El Paso™ flour tortillas for burritos (8 inch; from two 11-oz packages)
1/3 cup sliced green onions
1 large tomato, chopped

Steps:

  • In 10-inch skillet; cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, 1 cup milk and the sauce mix (from Hamburger Helper box) until blended. Heat to boiling. Stir in uncooked rice (from Hamburger Helper box).
  • Reduce heat; cover and simmer about 25 minutes, stirring occasionally, until rice is tender.
  • Meanwhile, in small bowl, stir milk and topping mix (from Hamburger Helper box) 30 seconds; set aside. Slightly crush corn chips (from Hamburger Helper box); set aside.
  • Heat tortillas as directed on package. Spoon a generous 1/4 cup beef mixture down center of each warm tortilla; drizzle with cheese topping. Top with green onions, tomato and 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 : Calories 540, Carbohydrate 68 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Burritos), Sodium 1340 mg, Sugar 6 g, TransFat 2 1/2 g

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