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Skillet Chicken Burritos Recipe

Skillet Chicken Burritos Recipe

This is a go-to dish when I'm in a rush to make dinner. Preparing them in the skillet not only saves time, it gives the burritos a crispy outside and ooey-gooey inside. —Scarlett Elrod, Newnan, Georgia
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 1 cup (8 ounces) reduced-fat sour cream
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped pickled jalapeno slices
  • 2 teaspoons chopped onion
  • 2 teaspoons Dijon mustard
  • 1 teaspoon grated lime peel
  • 2 cups cubed cooked chicken breast
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1/4 teaspoon salt
  • 8 whole wheat tortillas (8 inches), warmed
  • Cooking spray
  • Salsa, optional


  • 1. In a small bowl, combine the first six ingredients. In a large bowl, combine the chicken, beans, corn, cheese, salt and 1/2 cup sour cream mixture. Spoon 1/2 cup chicken mixture on each tortilla. Fold sides and ends over filling and roll up. Spritz both sides with cooking spray.
  • 2. In a large nonstick skillet or griddle coated with cooking spray, cook burritos in batches over medium heat for 3-4 minutes on each side or until golden brown. Serve with remaining sour cream mixture and salsa if desired. Yield: 8 servings.

Nutritional Facts

1 burrito with 1 tablespoon sour cream mixture (calculated without salsa): 349 calories, 10g fat (4g saturated fat), 46mg cholesterol, 770mg sodium, 40g carbohydrate (6g sugars, 5g fiber), 23g protein Diabetic Exchanges: 2 starch, 3 lean meat.

Reviews for Skillet Chicken Burritos

Sort By :
Igraine32 196673
Reviewed Oct. 23, 2014

"Everyone loved these, but I only give 4 stars because the recipe as written does need some doctoring. I could see how these would have been bland had I not added chili powder, and garlic powder to the sour cream sauce."

mjlouk 120348
Reviewed May. 27, 2014

"I thought this was kind of bland. Maybe some taco seasoning to kick it up."

KamiButton 197181
Reviewed Jun. 29, 2013

"This was a fast and easy work night supper. I used a frozen corn and black bean mix. My family loved it, it was a great change from our traditional taco night."

ahmom 115890
Reviewed Oct. 26, 2012

"I'll form these into quesadillas next time."

ahmom 197180
Reviewed Oct. 26, 2012

"I'll form these into quesadillas next time."

soul2lane 115873
Reviewed Oct. 25, 2012

"This is such an excellent recipe! I've made it 3 times in the last month. Since I didn't have all the ingredients, and I don't like cilantro, I left out the cilantro and Dijon mustard, and substituted lime peel for lime juice. I used Carb Smart tortillas (23g fiber) and was amazed. Such a great recipe!!!"

jwd715 137573
Reviewed Jul. 23, 2012

"Simple and so delicious!"

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