Spicy Chicken Burrito Recipes

FIESTA CHICKEN BURRITOS

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.

SPICY CHICKEN BURRITO

Steps:

• Heat the oil in a large non-stick frying pan and fry the onion and pepper for 5 minutes over a medium heat, stirring occasionally.
• Sprinkle over the chilli powder and stir-fry for 2 minutes.
• Add the spring onions, beans and chicken and simmer for 5 minutes until piping hot.
• Cook the rice according to pack instructions and stir into the bean mixture. Season to taste.
• Heat the wraps for 1 minute on each side in a large, hot frying pan.
• Working quickly, place half of the rice mixture into the centre of each wrap. Sprinkle over the cheese.
• Fold the top and bottom over the filling, then fold in the sides to form 2 burritos.
• Serve with the soured cream.

SPICY CHICKEN BURRITOS

Steps:

• Fry bacon in pan and set aside.
• Use same bacon pan and fry chicken in the bacon grease to add more flavor.
• Heat up your Mexican melting cheese.
• Mix ranch and sriracha sauce to add the spicy part!
• Clean and cut up lettuce.
• Make burritos!

CHIPOTLE CHICKEN BURRITOS

Steps:

• Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
• Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
• Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

SPICY CHIMI CHICKEN BURRITO

Steps:

• Brown chicken in small amounts for flavor.
• Put chicken in slow cooker.
• Add some of the chicken broth to pan to loosen the browned leftover in pan.
• Add onions and green pepper until vegetables are tender.
• Add tomato and remaining chicken broth.
• Put all in slow cooker with chicken.
• Cook in slow cooker for 4-5 hours until chicken pulls apart and is tender.
• Shred with a fork.
• Fill tortilla shells with chicken and wrap. Place on parchment paper.
• Give a quick brush with butter. Bake at 350 for 30 minutes.
• Jalapeno Sauce:.
• Melt butter in pan.
• Add in flour stirring quickly.
• Allow to brown a bit and add chicken broth.
• Add half of the sour cream, jalapenos and garlic powder.
• Simmer and let thicken.
• Remove from heat and add remaining sour cream.

SPICY CHICKEN BURRITOS

Steps:

• Cook chicken with onions in large nonstick skillet until chicken is done. Add seasoning mix and water; stir. Simmer on medium-low heat 10 min., stirring occasionally.
• Spoon chicken mixture down centers of tortillas. Top with remaining ingredients.
• Fold in opposite sides of each tortilla, then roll up burrito-style.

CHICKEN BURRITOS

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°.

CHICKEN BURRITO

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.

BBQ CHICKEN BURRITOS RECIPE

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.