Easy Salsa Chicken Burritos Recipes

EASY CHICKEN-RICE BURRITOS

Steps:

• Heat oven to 375°F. In 1-quart saucepan, heat salsa and water to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes.
• Stir chicken, cheese and garlic powder into rice mixture. Spoon 1/2 cup chicken-rice mixture onto center of each tortilla. Fold bottom 1/3 of tortilla over filling; fold in sides toward center, leaving top open. Place seam side down in ungreased 9x9-inch (2-quart) glass baking dish.
• Cover tightly with foil; bake 20 to 30 minutes or until hot. Garnish with lettuce and tomatoes.

EASY SALSA CHICKEN BURRITOS

Steps:

• In large non-stick skillet, heat oil. Add chicken and cook over medium heat, stirring occasionally, until no longer pink in centre.
• Stir in taco seasoning mix and salsa. Cook until hot.
• Heat tortillas according to package directions. Spoon chicken mixture onto tortillas. Top with lettuce, cheese and red pepper strips.

CHICKEN BURRITO

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.

EASY SALSA CHICKEN BURRITOS

Steps:

• In 10-inch nonstick skillet, cook chicken over medium heat, stirring occasionally, until no longer pink in center.
• Stir in taco seasoning mix and salsa. Cook until hot.
• Spoon chicken mixture onto tortillas. Top with lettuce, cheese and bell pepper strips. Roll up tortillas.

SALSA CHICKEN BURRITO FILLING

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.)

EASY CHICKEN BURRITOS

Steps:

• Heat the oil in a frying pan and gently fry the onion until soft, about 10 minutes. Stir in the chipotle paste and the chicken to warm through.
• Heat the rice following pack instructions and warm through the kidney beans in their liquid in a small pan. Drain the beans and fold in the cooked rice, with half the lime juice and half the coriander.
• Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.
• Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.
• Divide the rice and beans between the warmed wraps, piling the mixture into the middle of each one. Lay the chicken on top, then add a spoon each of the avocado, salsa, cheddar and soured cream, if using. Don't overfill the wraps or they will be difficult to close.
• With each wrap, fold over two ends to cover the filling, then carefully roll over and tuck the ends under to make a thick sausage shape with the folds on the base. Keep the prepared ones warm in a low oven as you work. Cut in half, on a diagonal, to serve.