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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

Ingredients

  • 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
  • BURRITOS:
  • 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

Directions

  • 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) 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.

Reviews for Skillet Chicken Burritos

Sort By :
MY REVIEW
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."

MY REVIEW
Reviewed May. 27, 2014

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

MY REVIEW
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."

MY REVIEW
Reviewed Oct. 26, 2012

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

MY REVIEW
Reviewed Oct. 26, 2012

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

MY REVIEW
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!!!"

MY REVIEW
Reviewed Jul. 23, 2012

"Simple and so delicious!"

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