Chickaritos Recipe
Chickaritos Recipe photo by Taste of Home

Chickaritos Recipe

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4.5 11 18
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This recipe is one I created, substituting chicken for beef and omitting the frying, when our son grew fond of a fast-food restaurant's "junior burritos". They've been a big hit with our whole family ever since! —Nancy Coates, Oro Valley, Arizona
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 36 servings


  • 3 cups finely chopped cooked chicken
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 4 green onions, finely chopped
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 packages (17.3 ounces each) frozen puff pastry, thawed
  • 1 egg, beaten
  • Salsa and guacamole

Nutritional Facts

1 appetizer: 213 calories, 12g fat (4g saturated fat), 31mg cholesterol, 294mg sodium, 16g carbohydrate (trace sugars, 2g fiber), 11g protein


  1. Preheat oven to 425°. In a large bowl, combine chicken, cheese, chilies, onions, pepper sauce and seasonings.
  2. Unfold one sheet of puff pastry onto a lightly floured surface. Roll into a 12x9-in. rectangle. Cut into nine rectangles.
  3. Place 2 tablespoons filling across the center of each rectangle. Brush edges of pastry with water and roll pastry around filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Refrigerate, covered, until ready to bake.
  4. Place pastries on a lightly greased baking sheet, seam side down. Brush tops with egg. Bake 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 3 dozen.
Originally published as Chickaritos in Country Woman September/October 1991, p29

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Jul. 15, 2015

"My family loved these .Can they be frozen?"

Reviewed Mar. 29, 2014

"I made these as per recipe and they were delicious. I may try using different fillings and baking or frying. Thanks for the inspiration."

Reviewed Oct. 7, 2011

"They're so good and they make great left overs!!!"

Reviewed Jul. 8, 2011

"Love these!"

Reviewed Feb. 27, 2011

"I made these for my family and the flavor was great! I used wonton wraps (b/c that's all my small town store had) and baked them. I think the wrapper would have been better fried, although that would up the fat content. I didn't use the pie crust because it seemed too thick to me and I wanted a thinner outer layer. I think I will make these again using the wonton wraps and frying them in oil. They will make great appetizers at that size!"

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