Description
Healthy Chicken Burritos are a flavorful, freezer-friendly meal perfect for busy weeknights. These burritos feature a delicious recaito mixture sautéed with ground chicken, tender golden potatoes, and melted Mexican blend cheese wrapped in soft tortillas. Easy to prepare and customizable with your favorite salsa or enchilada sauce, they can be quickly reheated from the freezer or crisped up in a skillet for added texture.
Ingredients
Scale
Recaito Mixture
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ cup very finely diced yellow onion
- ½ cup very finely diced green bell pepper
- ½ cup very finely diced red bell pepper
- ½ cup very finely diced cilantro
- 1 jalapeno, seeded and finely diced
- 1 (4.5 ounce) can diced green chiles
Chicken
- 1 pound lean ground chicken (or turkey) 93%
- 2 teaspoons ground cumin
- ½ teaspoon salt
- Freshly ground black pepper to taste
Potatoes
- 1-2 tablespoons olive oil
- 2 ½ cups diced gold potatoes (½ inch diced)
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Add-ins
- ½ cup your favorite salsa or enchilada sauce
- 1 ½ cup shredded Mexican blend cheese (or any shredded cheese you prefer)
Burritos
- 8 burrito size tortillas (regular, whole wheat, or gluten free)
Instructions
- Make the Recaito Mixture: Add 1 tablespoon olive oil to a large skillet or pot and heat over medium. Add minced garlic, finely diced yellow onion, green and red bell peppers, cilantro, seeded jalapeno, and diced green chiles. Sauté for 5 minutes or until the onions and peppers soften and become tender.
- Cook the Ground Chicken: Add the ground chicken into the same skillet with the recaito mixture and break it apart with a spoon. Sprinkle cumin, salt, and freshly ground black pepper. Cook, stirring frequently until the chicken is fully cooked and no longer pink. Transfer this chicken mixture to a large bowl and set aside.
- Cook the Potatoes: In the same skillet, add an additional 1-2 tablespoons of olive oil. Add the diced gold potatoes, garlic powder, salt, and black pepper. Cook for about 10 minutes, stirring occasionally until potatoes are browned and tender. If needed, cover with a lid or add a tablespoon of water midway to prevent sticking or burning. Remove from heat once cooked and set aside.
- Assemble the Burritos: Warm the tortillas slightly by microwaving them for 10-20 seconds to make rolling easier. Lay out the warm tortillas and evenly distribute the chicken mixture, cooked potatoes, and about 3 tablespoons of shredded cheese on each tortilla. Drizzle approximately 1 tablespoon of salsa or enchilada sauce on top. Fold in the ends of the tortillas and roll up the burritos tightly.
- Warm and Serve: To heat before serving, place the burritos seam-side down on a baking sheet and warm in a 350°F oven for 5-10 minutes or microwave each for 1-2 minutes until hot. For crispy exteriors, heat olive oil in a skillet over medium heat and brown the burritos seam-side down for a few minutes until golden, then flip and brown the other side. Serve with Greek yogurt, extra salsa, avocado, or hot sauce.
Notes
- These burritos are freezer-friendly: wrap each burrito individually in plastic wrap, then in foil, and store in the freezer.
- To reheat from frozen, remove plastic wrap and foil, and microwave for 2-3 minutes until warmed through.
- Customize with your favorite cheese, salsa, or add vegetables for varied flavors.
- Warming tortillas before assembling makes rolling much easier and prevents cracking.
- Covering the potatoes while cooking helps them cook evenly and prevents burning.
Nutrition
- Serving Size: 1 burrito
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
