Best 8 Mamis Mini Chicken Burritos Recipes

EASY MINI BURRITOS

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

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.

MAMI'S MINI CHICKEN BURRITOS

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.

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°.

MINI BURRITOS

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).

YUMMY CHICKEN BURRITOS

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.

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.

CHICKEN BURRITO BOWLS RECIPE

Steps:

• To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and other various ingredients you like. Drizzle with chipotle dressing or your other favorite dressing.