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Skillet Chicken Burritos

 Skillet Chicken Burritos
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
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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

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Skillet Chicken Burritos (continued)

Directions (continued)

  • and salsa if desired. Yield: 8 servings.
Nutritional Facts: 1 burrito with 1 tablespoon sour cream mixture (calculated without salsa) equals 349 calories, 10 g fat (4 g saturated fat), 46 mg cholesterol, 770 mg sodium, 40 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.