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Chicken Mini Burritos

Kicky chiles, spices and salsa punch up mini burritos that make great appetizers or light lunch fare.

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  • prep time 45 min
  • total time 45 min
  • ingredients 11
  • servings 16
 

Ingredients

1
teaspoon vegetable oil
1
tablespoon finely chopped onion
1
clove garlic, finely chopped
2
cups shredded cooked chicken
2
tablespoons chopped jalapeño chiles
1/2
teaspoon ground cumin
3/4
cup salsa verde or green salsa
10
Old El Paso® flour tortillas (6 inch; from 11.5 oz package)
1
cup shredded Mexican-style Cheddar Jack cheese with jalapeño peppers (4 oz)
1
medium plum (Roma) tomato, chopped (about 1/2 cup)
1/3
cup chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in chicken, jalapeño chiles, cumin and salsa verde; cook 4 to 6 minutes or until hot. Keep warm.
  • 2 Heat tortillas as directed on package. Work with 4 tortillas at a time, covering remaining tortillas with a damp paper towel. Spoon 2 level tablespoons chicken mixture and 1 tablespoon shredded cheese in center of each tortilla. Top with tomato and cilantro. Fold 1/3 of tortilla down over filling; fold sides toward center. Fold remaining side up, and turn over. Repeat with remaining tortillas. Serve immediately.
  • 1 In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in chicken, jalapeño chiles, cumin and salsa verde; cook 4 to 6 minutes or until hot. Keep warm.
  • 2 Heat tortillas as directed on package. Work with 4 tortillas at a time, covering remaining tortillas with a damp paper towel. Spoon 2 level tablespoons chicken mixture and 1 tablespoon shredded cheese in center of each tortilla. Top with tomato and cilantro. Fold 1/3 of tortilla down over filling; fold sides toward center. Fold remaining side up, and turn over. Repeat with remaining tortillas. Serve immediately.

EXPERT TIPS

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Expert Tips

Make these burritos up to a day ahead. Cover and refrigerate, then bake at 350°F 15 to 20 minutes or until hot.

Serve with sour cream or your favorite guacamole as a dip. For added color, garnish with a sprig of cilantro.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Burrito
Calories
190
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1g
1%
),
Cholesterol
20mg
20%;
Sodium
430mg
430%;
Total Carbohydrate
21g
21%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.