Save on Pinterest

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1 cup 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 zest
  • 2 cups cubed cooked chicken breast
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 cup 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 and salsa if desired.
Nutrition Facts
1 burrito with 1 tablespoon sour cream mixture (calculated without salsa): 349 calories, 10 g fat (4 g saturated fat), 46 mg cholesterol, 770 mg sodium, 40 g carbohydrate (6 g sugars, 5 g fiber), 23 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Igraine32
    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
    May 27, 2014

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

  • KamiButton
    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.

  • lljenkins49
    Nov 1, 2012

    No comment left

  • ahmom
    Oct 26, 2012

    I'll form these into quesadillas next time.

  • ahmom
    Oct 26, 2012

    I'll form these into quesadillas next time.

  • soul2lane
    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
    Jul 23, 2012

    Simple and so delicious!