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Healthy Chicken Burritos Recipe

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4 from 4 reviews

Delicious and healthy green chile chicken burritos packed with lean ground chicken, sautéed vegetables, perfectly seasoned potatoes, cheese, and salsa. These freezer-friendly burritos are made in one skillet and are perfect for quick, nutritious dinners.

Ingredients

Recaito Mixture

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ½ cup very finely diced yellow onion
  • ½ cup very finely diced green bell pepper
  • ½ cup very finely diced red bell pepper
  • ½ cup very finely diced cilantro
  • 1 jalapeno, seeded and finely diced
  • 1 (4.5 ounce) can diced green chiles

Chicken

  • 1 pound lean ground chicken (or turkey) 93%
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • Freshly ground black pepper to taste

Potatoes

  • 1–2 tablespoons olive oil
  • 2 ½ cups diced gold potatoes (½ inch dice)
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Add-ins

  • ½ cup your favorite salsa or enchilada sauce
  • 1 ½ cups shredded Mexican blend cheese (or any shredded cheese you prefer)

Burritos

  • 8 burrito size tortillas (regular, whole wheat or gluten free)

Instructions

  1. Make the recaito mixture: Heat olive oil in a large skillet or pot over medium heat. Add garlic, diced onion, green and red bell peppers, cilantro, jalapeno, and diced green chiles. Sauté for about 5 minutes until the onions and peppers are tender.
  2. Cook the ground chicken: Add ground chicken to the skillet and break the meat apart, allowing it to mix with the recaito mixture. Season with ground cumin, salt, and freshly ground black pepper. Cook until the chicken is fully cooked and no longer pink. Transfer to a large bowl and set aside.
  3. Cook the potatoes: In the same skillet, add another tablespoon of olive oil, the diced potatoes, garlic powder, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until potatoes are browned and tender. Cover with a lid or add a tablespoon of water if potatoes start to stick or burn. Once done, remove from heat and set aside.
  4. Assemble the burritos: Warm tortillas slightly in the microwave for 10-20 seconds to make them easier to roll. Lay out tortillas and evenly distribute the chicken mixture, potatoes, and about 3 tablespoons of shredded cheese on each. Drizzle approximately one tablespoon of enchilada sauce or salsa over the fillings. Fold in the ends and roll the burritos tightly.
  5. To warm up: For serving, place burritos on a baking sheet and heat in the oven at 350°F (175°C) for 5-10 minutes or microwave for 1-2 minutes. For a crispy exterior, heat olive oil in a skillet over medium heat, cook burritos seam side down until golden brown, then flip and brown the other side. Serve with Greek yogurt, salsa, avocado, or hot sauce as desired.

Notes

  • These burritos are freezer-friendly. Wrap each burrito individually in plastic wrap, then foil, and place in the freezer.
  • To reheat frozen burritos, remove foil and plastic wrap, and microwave for 2-3 minutes or until heated through.
  • Warming tortillas before assembling helps prevent tearing and makes rolling easier.
  • You can customize these burritos with your favorite add-ins like avocado, hot sauce, or extra veggies.

Find it online: http://bitezly.com/healthy-chicken-burritos-recipe/