BARBECUE CHICKEN BURRITOS
We always have the ingredients for these on hand. My husband came up with this barbecue chicken recipe, and it turned out to be a hit! -Amy Dando, Apalachin, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the chicken, green peppers and onion in 2 tablespoons oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in barbecue sauce and heat through. , Sprinkle cheese down the center of each tortilla; top with chicken mixture. Fold sides and ends over filling and roll up. Secure with toothpicks., In a large skillet, brown burritos in remaining oil on all sides over medium heat. Discard toothpicks. Serve with lime wedges, sour cream, lettuce and tomatoes if desired.
Nutrition Facts : Calories 608 calories, Fat 33g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 1008mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 8g fiber), Protein 28g protein.
BARBECUE CHICKEN BURRITOS
Make and share this Barbecue Chicken Burritos recipe from Food.com.
Provided by Neta7853
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, over medium heat, cook chicken, green pepper and onion in 2 tablespoons of oil for 6 to 8 minutes or until chicken juices run clear.
- Stir in barbecue sauce and bring to a boil. Reduce heat and simmer for 1 to 2 minutes or until heated through.
- Sprinkle cheese down center of each tortilla and top with chicken mixture. Fold sides over first, then fold ends over and roll up.
- In a large skillet, over medium heat, brown burritos in remaining oil on all sides.
- Serve with lime wedges, sour cream, shredded lettuce and chopped tomatoes if desired.
Nutrition Facts : Calories 640.6, Fat 35.7, SaturatedFat 12.1, Cholesterol 84.9, Sodium 1299.5, Carbohydrate 48.9, Fiber 4, Sugar 7.9, Protein 30.9
BBQ CHICKEN BURRITOS RECIPE
This has all the deliciousness of a bbq chicken pizza wrapped up burrito style.
Provided by Momma Cyd
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- In a medium sized bowl mix together the shredded chicken, 2 cups of cheese, onion, barbecue sauce, salt, pepper, and cilantro.
- Place 1/2 cup of the chicken mixture down the center to each tortilla. Sprinkle a little extra cheese on the chicken and roll up each tortilla.
- Pour 1 Tablespoon of canola oil in a skillet and cook over medium heat, seam side down.
- Brush each burrito lightly with oil and then turn over in the pan to brown the other side. Keep turning until golden on all sides.
Nutrition Facts : Calories 540 kcal, Carbohydrate 32 g, Protein 30 g, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 99 mg, Sodium 1038 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
TEQUILA-ORANGE BBQ CHICKEN BURRITOS WITH SHARP CHEDDAR, BAKED BEANS AND RED CABBAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Toast the chile peppers in a saucepan over medium-high heat, pressing them flat with a metal spatula and turning occasionally, for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook until the chiles are tender, 15 to 20 minutes. Puree the chiles and stock in a food processor, then return the mixture to the pan. Add the ketchup, 2 tablespoons vinegar, brown sugar, Worcestershire sauce, maple syrup, tequila and 2 garlic cloves. Grate enough zest from the limes and orange to make 1 tablespoon each; add to the pan along with the juice of 1 lime and the orange. Reduce the heat to a low boil and cook for 20 minutes. Add the chicken and stir to coat with the sauce. Meanwhile, heat 1 tablespoon EVOO in a skillet over medium-high heat. Add the bacon and cook until browned. Add the chopped onions and the remaining 2 garlic cloves and cook until soft, 3 to 4 minutes. Stir in the beans and cook until heated through. Stir in the steak sauce and pepper. Combine the juice of the remaining 2 limes and the remaining 1/4 cup vinegar in a large bowl. Grate the remaining onion half into the bowl and whisk in the remaining 1/3 cup EVOO. Add the cabbage and toss to combine. Season with salt and pepper. Drain the slaw before using. Char the tortillas for 30 seconds on each side. Place some of the chicken mixture on the edge of each tortilla, top with Cheddar, beans and slaw, then tuck in the sides of the tortilla and roll up tightly. Cook's Note: The chicken can be refrigerated in the BBQ sauce for a make-ahead meal. Reheat over medium heat, stirring. The beans and the slaw can be refrigerated separately until ready to use.
- Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.
BBQ CHICKEN & RICE BURRITO (COWBOY CRUNCH BURRITO)
This is a copycat of a burrito I ate while visiting a small chain in Harrisburg, PA. It was excellent and so easy to recreate a similar taste at home -- and still be healthy! You can use any rice you like, and of course, you don't have to use the low-fat or wheat options if you don't want to. It should turn out great any way you do it!
Provided by rucagrl
Categories Lunch/Snacks
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare rice as directed on bag, or in rice cooker.
- Coat diced chicken with cajun seasoning.
- Cook chicken over medium heat in a skillet. You may saute in butter/margarine or in a light cooking oil or spray, your choice.
- Once chicken is cooked, switch to low heat and add barbecue sauce and ranch dressing. Mix until chicken is coated in sauces.
- Once rice has finished cooking, add to skillet with chicken mixture.
- Crush tortilla chips and add on top of chicken and rice.
- Mix all ingredients.
- Serve on warm tortilla with lettuce, tomato, and cheese, if desired.
- * You can also add refried beans if you'd like. Really, you can customize this to your liking. So easy and so good!
Nutrition Facts : Calories 1509.3, Fat 46, SaturatedFat 6, Cholesterol 77.5, Sodium 2017.5, Carbohydrate 228.2, Fiber 11.9, Sugar 19.5, Protein 49.1
MINI BBQ CHICKEN BURRITOS
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
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
SARAH'S BOOZY BBQ SAUCE
A touch of bourbon gives an upscale flair to a normal BBQ sauce.
Provided by thedailygourmet
Categories BBQ Sauces, Marinades and Rubs
Time 20m
Yield 30
Number Of Ingredients 10
Steps:
- Combine brown sugar, ketchup, vinegar, whiskey, mustard, Worcestershire sauce, salt, paprika, pepper, and liquid smoke in a saucepan. Simmer for 15 minutes, stirring occasionally. Place in jars and refrigerate until use.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 14.2 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 272.2 mg
YUMMY CHICKEN BURRITOS
I used to beg my mom for these; now I make them for my son. Serve with beans, tomatoes, lettuce, sour cream, salsa, and cheese.
Provided by smellow
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 15
Number Of Ingredients 8
Steps:
- Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
- Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
- Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 20.5 g, Cholesterol 24.6 mg, Fat 9.8 g, Fiber 1.5 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 509.2 mg, Sugar 1.3 g
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