Crunchy Chicken Burritos Recipes

CRISPY CHICKEN BURRITO RECIPE

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!

CRUNCHY CHICKEN BURRITOS

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.

CRISPY CHICKEN 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.

CRISPY CHICKEN BURRITO BUNDLES

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.

CHICKEN BURRITOS

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

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.

CRUNCHY TACO BURRITOS

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.