Chicken Mini Burritos

(7)
  2 reviews
  • 45|min prep time
  • 45|min total time
  • 11 ingredients
  • 16 servings

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

Directions

  1. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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