Mamis Mini Chicken Burritos Recipes

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EASY MINI BURRITOS



Easy Mini Burritos image

Easy Mini Burritos are packed with ground chicken, pinto beans, Pico de Gallo and flavorful Mexican rice. A classic burrito that is ready to show your tastebuds the next level. These Mini Burritos will leave you wanting more!

Provided by Alyssa Rivers

Categories     Main Course

Time 35m

Number Of Ingredients 11

12 10-12 " flour tortillas
2 lbs ground chicken
1 tbsp chilli powder
1 tbsp cumin
1 tbsp garlic powder
2 tsp salt
1 package boxed mexican rice (made according to package instructions)
2 cups cheddar cheese (grated)
1 13 oz can pinto beans (drained)
1 cup Pico de gallo
1 cup sour cream

Steps:

  • In a large skillet over medium heat, brown ground chicken along with chilli powder, cumin, garlic powder and salt. Once cooked remove from heat and set aside.
  • Working with one tortilla at a top fill center with cooked rice, prepared chicken, cheddar cheese, beans, pico de gallo and sour cream. Fold in sides and tightly roll burrito. Follow by wrapping burrito in a similar manner with a 10 inch piece of Reynolds Wrap Aluminum foil.
  • Repeat the above steps with remaining ingredients.
  • Preheat oven to 375°F. Arrange aluminum wrapped burritos on a baking sheet and bake on center rack for 20 minutes.
  • Serve cut in half along with extra salsa and sour cream.

FIESTA CHICKEN BURRITOS



Fiesta Chicken Burritos image

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

1 pound skinless boneless chicken breasts
2 teaspoons Gay Lea Butter
1 pinch Pinch salt
1 pinch Pinch pepper
2 cups shredded Ivanhoe Old Cheddar
⅔ cup Gay Lea Sour Cream
1 cup diced green pepper
⅓ cup salsa
½ cup sliced black olives
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
4 large flour tortillas

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 BURRITOS



Chicken Burritos image

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

6 tablespoons butter
1 large onion, chopped
1/4 cup chopped green pepper
1/2 cup all-purpose flour
3 cups chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons chopped jalapeno pepper, optional
1 can (15 ounces) chili with beans
1 package (8 ounces) cream cheese, cubed
8 cups cubed cooked chicken
24 flour tortillas (6 inches), warmed
6 cups shredded Colby-Monterey Jack cheese
Salsa, optional

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.

CHICKEN BURRITO



Chicken burrito image

Use up leftover chicken in these easy toasted wraps, filled with spiced Mexican-style rice and beans. Swap for ham, beef or pork if you prefer

Provided by Cassie Best

Categories     Dinner, Lunch, Supper

Time 1h

Yield Serves 4 (1.5 burritos per person)

Number Of Ingredients 11

1 tbsp vegetable oil
1 red or white onion, or 4 spring onions, chopped
400g mixed vegetables of your choice (we used carrots, red pepper and sweetcorn)
200g leftover chicken, chopped into small chunks
2 x 250g packs ready-cooked lime & coriander rice
400g can red kidney beans in chilli sauce
6 large wraps
1 avocado, chopped
100g grated cheddar
1 egg, beaten
soured cream, to serve (optional)

Steps:

  • Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
  • Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
  • Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
  • Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
  • Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.

Nutrition Facts : Calories 878 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 40 grams protein, Sodium 2.5 milligram of sodium

MINI BURRITOS



Mini Burritos image

Inspired by Alton Brown after seeing his wonton-themed show, these are great as appetizers or as a meal. Delicious!

Provided by DJIndy

Categories     One Dish Meal

Time 30m

Yield 20 approx. mini burritos, 2 serving(s)

Number Of Ingredients 10

1/3 lb ground beef (or ground turkey, chicken, bison, etc.)
1/3-1/2 small onion, chopped
1/3 small green pepper, chopped
1 -2 garlic clove, minced
2 -3 tablespoons taco seasoning mix
1 tablespoon ground cumin
1/3 cup salsa
20 wonton wrappers
2 cups shredded cheese (I like Colby-Jack)
cilantro

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Brown ground meat, adding onion, pepper, and garlic about halfway through the browning process.
  • Add taco seasoning, cumin, salsa, and a small amount or water (1/3 cup or less) when meat has browned and allow to simmer over medium heat until mixture is dry.
  • Remove meat from heat.
  • Lay 4-6 wonton wrappers out and place one pinch of cheese and one level spoonful of meat mixture in each wrapper.
  • Use your finger to wet 2 sides of the wrapper and fold into a triangle or rectangle shape (the shape doesn't matter- it's up to you!).
  • DO NOT OVERFILL!
  • Place filled wontons onto greased baking sheet or jelly roll.
  • Repeat filling until out of meat mixture.
  • Place in oven and bake for 10 minutes.
  • Remove from oven, sprinkle cheese over top, and replace in oven for additional 5 minutes or until cheese has melted and wontons are crisp on the edges.
  • ENJOY! (I top mine with hot sauce and dip in sour cream and salsa like a nacho).

Nutrition Facts : Calories 801.7, Fat 40.9, SaturatedFat 22.1, Cholesterol 130.9, Sodium 1863.8, Carbohydrate 62, Fiber 2.9, Sugar 2.2, Protein 45.6

MINI BBQ CHICKEN BURRITOS



Mini BBQ Chicken Burritos image

Get ready to enjoy delicious Mini BBQ Chicken Burritos in no time! You only need five simple ingredients to make these BBQ chicken burritos.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 6 servings

Number Of Ingredients 5

1-1/4 cups chopped cooked chicken
1/4 cup KRAFT Original Barbecue Sauce
6 KRAFT Singles
6 whole wheat tortillas (6 inch)
12 HEINZ Hamburger Dill Chips

Steps:

  • Combine chicken and barbecue sauce.
  • Place 1 Singles on half of each tortilla; top with chicken mixture and dill chips. Fold in opposite sides of each tortilla, then roll up, burrito style.
  • Cook, seam sides down, in nonstick skillet on medium heat 2 to 3 min. on each side or until Singles are melted and burritos are golden brown on both sides.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g

MAMI'S MINI CHICKEN BURRITOS



Mami's Mini Chicken Burritos image

Super easy, tasty and quick burritos. I make them with regular flour tortillas so that they come out the perfect size for my kids' small hands- if I made them with those huge burrito-size tortillas, they would never eat them! Great use for leftover cooked chicken. I divide the filling in two before I add the jalapeno and then add it to only one filling for the adults. These can also be served as an appetizer.

Provided by Mami J

Categories     Lunch/Snacks

Time 15m

Yield 10 mini burritos

Number Of Ingredients 8

1 1/2 cups cooked chicken breasts, shredded
1 cup cooked beans (pinto, black or whatever you like)
1 roma tomato, chopped
1/4 cup tomato sauce
1 -2 canned jalapeno chile, finely chopped
1/2 cup shredded cheese (Monterey. Manchego, Oaxaca, Cheddar)
1 cup shredded lettuce (optional)
10 regular size flour tortillas

Steps:

  • In a large bowl, mix chicken with the beans, tomato, tomato sauce and jalapeno. Meanwhile, heat a large non-stick skillet over low heat. If you know how to heat tortillas in a griddle, then do so, otherwise warm them slightly in the microwave between paper towels. Place one tortilla in a plate. Put about 2 tbs filling in the center of the tortilla, top with a little cheese and lettuce, if desired. Fold the sides of the tortillas over the filling, then fold the side closest to you over the filling and turn burritos over, enclosing the filling. Repeat with remaining tortillas and filling. Place seam side down on the skillet so that the burritos get nice and crispy on the outside and the cheese melts. Serve hot.

Nutrition Facts : Calories 158.6, Fat 5.4, SaturatedFat 1.9, Cholesterol 21.3, Sodium 293, Carbohydrate 17, Fiber 1.2, Sugar 1.2, Protein 10.1

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