Best 10 Crispy Chicken Burritos Recipes

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Chicken burritos are a Mexican dish that can be made with a variety of ingredients, but always feature a flour tortilla filled with chicken, beans, and cheese. The crispy chicken burritos are a variation on the classic burrito, where the chicken is coated in a seasoned batter and then deep-fried until crispy. This results in a burrito that is packed with flavor and has a satisfying crunch. If you're looking for a delicious and easy-to-make meal, crispy chicken burritos are a great option. With just a few simple ingredients and steps, you can create a tasty dish that your family and friends will love.

Here are our top 10 tried and tested recipes!

CRISPY CHICKEN BURRITO RECIPE



Crispy Chicken Burrito Recipe image

Whether you have picky kids to feed or just love a good burrito, this fried burrito recipe is sure to be a hit. Filled with chicken, veggies, and cream cheese!

Provided by Natalya Drozhzhin

Categories     Appetizer     Main Course     Meats

Time 1h

Number Of Ingredients 7

2 lbs boneless chicken
1 tsp salt (to taste)
1 tbsp light olive oil (for frying)
1 large onion
2 medium tomatoes
12 oz cream cheese (softened at room temperature)
10 raw tortillas

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!

Nutrition Facts : Calories 302 kcal, Carbohydrate 4 g, Protein 27 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 119 mg, Sodium 568 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

CRISPY CHICKEN BURRITOS



Crispy Chicken Burritos image

Make and share this Crispy Chicken Burritos recipe from Food.com.

Provided by craye1

Categories     Meat

Time 25m

Yield 10-15 burritos, 4-6 serving(s)

Number Of Ingredients 9

2 lbs diced cooked chicken
2 (8 ounce) packages cream cheese, softened to room temp
1 teaspoon garlic powder
1 teaspoon seasoning salt
onion powder (to taste)
1/8 cup favorite salsa
10 -15 burrito-size flour tortillas
flour, plus
water, mixed to a paste to seal 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.

Nutrition Facts : Calories 1325.4, Fat 68.2, SaturatedFat 32.3, Cholesterol 295, Sodium 1667.7, Carbohydrate 93.9, Fiber 5.6, Sugar 4, Protein 80.1

CURRY CHICKEN BURRITOS



Curry Chicken Burritos image

Provided by Tregaye Fraser

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 29

6 large flour tortillas
2 cups diced Curry Chicken, recipe follows
2 cups Coconut Peas and Rice, recipe follows
2 cups shredded mozzarella
1 green bell pepper, julienned
1 red bell pepper, julienned
2 tablespoons sliced banana peppers
1 red onion, sliced
1 tablespoon vegetable oil
Cilantro, sour cream, guacamole, salsa and shredded lettuce, for serving
6 bone-in skinless chicken breasts
1/4 cup olive oil, plus more for drizzling
1/4 cup curry powder
1 tablespoon onion powder
1 teaspoon cayenne
2 tablespoons minced garlic
Kosher salt
1 large white onion, sliced
2 Yukon gold potatoes, skin on, 1/2-inch diced
2 1/2 cups chicken stock
2 tablespoons unsalted butter
2 cups parboiled rice
2 cups coconut milk
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon fresh thyme leaves, finely chopped
2 bay leaves
1 can chickpeas, drained and rinsed
Kosher salt

Steps:

  • In the middle of each tortilla, divide the Curry Chicken, Coconut Peas and Rice, mozzarella, green and red bell peppers, banana peppers and red onion. Fold the right side and left side of each tortilla to the middle, then take the bottom of each tortilla and pull it to the top of the ingredients. Push the ingredients back into the burrito using the now top portion of the tortilla; this is to tighten the burrito. Next, fold the top of each tortilla over the filling and tightly roll into a burrito.
  • Add the vegetable oil to a cast-iron skillet set over medium heat until the oil shimmers but does not smoke. Add the burritos seam-side down and brown, 3 to 5 minutes. Flip and brown the other side. Remove and let cool. Once cooled, wrap each in aluminum foil, place them in a freezer-safe zip bag and freeze. These will last 1 week in the freezer.
  • To reheat: Preheat the oven to 350 degrees F. Remove the burritos from the plastic bag. Place the burritos (still wrapped in aluminum foil) on a baking sheet and reheat until the burritos are hot in the center, about 45 minutes.
  • Serve hot with cilantro, sour cream, guacamole and salsa on a bed of shredded lettuce.
  • Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes.
  • Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour.
  • Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt.

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.

"AMIGOS" CRISP CHICKEN BURRITOS



This rolled up chicken burrito is fried. It has a delicious moist chicken stuffing with a nicely crisp flour tortilla wrapped around it. It is so easy to make with only 4 ingredients.

Provided by Melodie in Hastings

Categories     One Dish Meal

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (15 ounce) can canned chicken (cooked and diced) or 2 chicken breasts (cooked and diced)
1 (4 ounce) can green chilies, diced
1 (8 ounce) package cream cheese, low fat is OK
4 -6 green onions, diced
6 -8 small flour tortillas (6-inch)
4 -6 cups cooking oil, for frying

Steps:

  • Let cream cheese come to room temperature. Drain the canned chicken. Mix cream cheese, green chiles, green onion and chicken until well blended.
  • Cut two sides of the tortillas so you have two straight sides on each side.
  • Spread chicken mixture thinly on 3/4 of the tortilla. Roll tortilla up starting with the end you spread the chicken mixture on. Seal the plain end with water.
  • Heat oil to about 375-400 degrees. Drop burritos into hot oil and fry for about 2 minutes. Keep turning so they fry evenly. When they start to turn golden, they are done. Drain on a paper plate covered with a paper towel.
  • These are so easy and goes great with Salsa, guacamole, or ranch dressing.

Nutrition Facts : Calories 2453.4, Fat 249.5, SaturatedFat 42.4, Cholesterol 128.4, Sodium 1007.7, Carbohydrate 29.2, Fiber 2.2, Sugar 4.5, Protein 31.1

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

CRISPY ROLLED BREAKFAST BURRITO



Crispy Rolled Breakfast Burrito image

I've always loved the idea of a breakfast burrito, but I've never been crazy about the execution. It always seemed like we were rolling up a bunch of random breakfast ingredients in a tortilla. Plus, it always bothered me that just a little of the top and bottom got browned, I mean, what about the sides? Here I'm going to show you a technique that takes care of both of those issues and will work no matter what ingredients you decide to use.

Provided by Chef John

Time 50m

Yield 2

Number Of Ingredients 13

4 slices bacon
1 large russet potato, peeled and cubed
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup sliced onion
¼ cup sliced bell pepper
1 cup grated Cheddar cheese
4 large eggs, beaten
2 (10 inch) flour tortillas
1 teaspoon hot sauce, or to taste
1 medium avocado, cubed
2 tablespoons sour cream
1 tablespoon fresh cilantro leaves, or to taste

Steps:

  • Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
  • Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
  • To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
  • Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
  • Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

Nutrition Facts : Calories 1032.9 calories, Carbohydrate 82 g, Cholesterol 457.5 mg, Fat 59.6 g, Fiber 13.7 g, Protein 45.7 g, SaturatedFat 22.9 g, Sodium 1440.8 mg, Sugar 5.9 g

CRUNCHY CHICKEN BURRITOS



Crunchy Chicken Burritos image

An easy, flavorful burrito the whole family will love.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 10

Number Of Ingredients 11

2 tablespoons vegetable oil
1 box Hamburger Helper™ crunchy taco
1 cup water
1 cup milk
2 cups chopped deli rotisserie chicken
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro, if desired
1/2 cup sour cream
1/3 cup milk
10 Old El Paso™ flour tortillas for burritos (8 inch)
1/2 cup fresh salsa

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.

Nutrition Facts : ServingSize 1 Burrito

CRISPY CHICKEN BURRITO BUNDLES



Crispy Chicken Burrito Bundles image

Corn, beans and melted cheese all rolled up in a crispy-coated chicken bundle. These impressive burritos are easier to make than you might think.

Provided by My Food and Family

Categories     Home

Time 47m

Yield Makes 4 servings.

Number Of Ingredients 6

1/4 cup frozen corn
1/4 cup rinsed canned black beans
1/4 cup TACO BELL® Thick & Chunky Salsa
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
8 small boneless skinless chicken thighs (1 lb.)
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

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.

Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 90 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

BARBECUE CHICKEN BURRITOS



Barbecue Chicken Burritos image

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

1/2 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1-1/2 cups julienned green peppers
1 cup chopped onion
4 tablespoons canola oil, divided
1/2 cup barbecue sauce
1-1/2 cups shredded Mexican cheese blend
4 flour tortillas (10 inches), warmed
Lime wedges, sour cream, shredded lettuce and chopped tomatoes, optional

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.

Tips:

  • For the crispiest chicken, use boneless, skinless chicken breasts or thighs. Make sure to slice the chicken thinly so that it cooks evenly.
  • To get a golden brown crust on the chicken, cook it over medium-high heat. Be sure to stir the chicken frequently so that it doesn't burn.
  • If you don't have a tortilla press, you can use a rolling pin to flatten the tortillas. Just be sure to roll them out evenly so that they are all the same size.
  • To prevent the burritos from becoming soggy, wrap them tightly in aluminum foil or plastic wrap before storing them.
  • You can also freeze the burritos for later. Just be sure to wrap them tightly in aluminum foil or plastic wrap before freezing.

Conclusion:

Crispy Chicken Burritos are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner, give Crispy Chicken Burritos a try!

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