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Chickaritos Recipe

Chickaritos Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 appetizer: 213 calories, 12g fat (4g saturated fat), 31mg cholesterol, 294mg sodium, 16g carbohydrate (0 sugars, 2g fiber), 11g protein.

Reviews for Chickaritos

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sharontoby User ID: 8195197 229614
Reviewed Jul. 15, 2015

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

paul3303 User ID: 1713232 11256
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."

Rach_TheBoss User ID: 6036752 35831
Reviewed Oct. 7, 2011

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

SRTW User ID: 3139715 11993
Reviewed Jul. 8, 2011

"Love these!"

FACSteacher User ID: 759865 38053
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!"

mhane User ID: 2835839 34555
Reviewed Aug. 28, 2010

"I do use egg roll wrappers instead of the pie crust or puff pastry. It is much easier to roll, less mess and everyone likes them even more. I also bush them lightly with canola oil and bake each side until lightly brown and crispy. Fantastic! I made them for my boy's Open House and other family or work celebrations. I triple or quadruple the recipe every time and always get several request for this recipe."

jeannine421 User ID: 5178637 12656
Reviewed May. 25, 2010

"Family loved it...I made w/cooked shrim and phyllo dough....delish!"

ronayne User ID: 2783099 14014
Reviewed Nov. 21, 2009

"Made these for the first time today. All four of us who ate them thought they were delicious! Using the puff pastry the recipe made 18 good size portions. And I had enough filling left over to make a small tart using pie pastry. Next time I will thaw more puff pastry and it will probably make an additional 9 portions. Absolutely DELICIOUS! Thanks so much for this recipe."

nvthiele User ID: 30753 38038
Reviewed Jul. 1, 2009

"love, love love these! Sometimes I get lazy and just put everything in a double pie crust. Still divine but less work."

time2cook User ID: 1877649 5303
Reviewed Jan. 22, 2009

"These were very good. I substituted colby jack for the cheese for a milder flavor. I cut the recipe in half and with a side dish of refried beans, it was enough for dinner for two and lunch for us both the next day."

bikenviken User ID: 1444178 26611
Reviewed Sep. 8, 2008

"These were amazing. I made them for supper and it made enough for 4 hungry people."

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.