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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
36 ServingsPrep: 30 min. Bake: 20 min.


  • 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


  • Preheat oven to 425°. In a large bowl, combine chicken, cheese,
  • chilies, onions, pepper sauce and seasonings.
  • Unfold one sheet of puff pastry onto a lightly floured surface. Roll
  • into a 12x9-in. rectangle. Cut into nine rectangles.
  • 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.
  • Place pastries on a lightly greased baking sheet, seam side down.
  • Brush tops with egg. Bake 20-25 minutes or until golden brown. Serve

2 of 2

Chickaritos (continued)

Directions (continued)

  • warm with salsa and guacamole. Yield: 3 dozen.
Nutritional Facts: 1 serving (1 each) equals 213 calories, 12 g fat (4 g saturated fat), 31 mg cholesterol, 294 mg sodium, 16 g carbohydrate, 2 g fiber, 11 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.