Skillet Chicken Burritos Recipe

4.5 7 6
Skillet Chicken Burritos Recipe
Skillet Chicken Burritos Recipe photo by Taste of Home
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Skillet Chicken Burritos Recipe

Read Reviews
4.5 7 6
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 shredded reduced-fat cheddar cheese
  • 1/4 teaspoon salt
  • 8 whole wheat tortillas (8 inches), warmed
  • Cooking spray
  • Salsa, optional

Directions

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. Yield: 8 servings.
Originally published as Skillet Chicken Burritos in Healthy Cooking August/September 2012, p50

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: 3 lean meat, 2-1/2 starch.

  • 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 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.
Originally published as Skillet Chicken Burritos in Healthy Cooking August/September 2012, p50

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Reviews forSkillet Chicken Burritos

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Igraine32 User ID: 7006585 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."

MY REVIEW
mjlouk User ID: 1712085 120348
Reviewed May. 27, 2014

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

MY REVIEW
KamiButton User ID: 6922743 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."

MY REVIEW
ahmom User ID: 3426126 115890
Reviewed Oct. 26, 2012

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

MY REVIEW
ahmom User ID: 3426126 197180
Reviewed Oct. 26, 2012

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

MY REVIEW
soul2lane User ID: 5850382 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!!!"

MY REVIEW
jwd715 User ID: 3927567 137573
Reviewed Jul. 23, 2012

"Simple and so delicious!"

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