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Chicken Mini Burritos

(7)

2 reviews

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Burrito

Calories: 190
Calories from Fat: 70

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 2 1/2g 13% Trans Fat 1g
Cholesterol: 20mg; 7%
Sodium: 430mg; 18%
Total Carbohydrate: 21g; 7%
Dietary Fiber 0g 0% Sugars 0g
Protein: 9g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 8%; 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 Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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