Southwest Chicken Burritos
This recipe is inspired by southwest egg rolls at Chili’s. That is by far my all-time favorite appetizer, and I’m always tempted to get them whenever I see them on a menu.
I love this recipe for a number of reasons. Not only does the filling taste amazing, it’s highly adaptable. We made burritos, but this filling could easily be used to fill egg rolls or wontons. Additionally, these can be frozen and reheated for an easy and delicious lunch. No need to buy frozen meals when you’ve got these handy!
- YIELD: 9 burritos
2 chicken breasts
1/4 cup minced red bell pepper
1 small white onion, finely diced
2 cloves garlic
2/3 cup frozen corn
1 can black beans, rinsed and drained
2 tablespoons diced green chiles
1 teaspoon minced chipotle in adobo
1 tablespoon fresh cilantro, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
pinch of cayenne
2 cups shredded Mexican blend cheese
9 flour tortillas (This will very depending on the size of the tortilla.)
- 1
Drizzle the chicken breasts with olive oil and sprinkle with Kosher salt and freshly cracked pepper. Grill (outdoor or on a grill pan) until chicken is cooked through. Allow chicken to cool slightly and then shred.
- 2
In a medium skillet, add red pepper, onion and garlic and cook over medium high heat for one minute. Add shredded chicken and remaining ingredients through cayenne and cook until warmed through.
- 3
Meanwhile, microwave tortillas in a damp paper towel for 15-20 seconds. Add cheese to the filling mixture, mixing until incorporated. Fill tortillas and eat immediately or wrap in foil to freeze. (If freezing, burritos take about 3 minutes to reheat.)
Oooh yum! This is my kind of meal! Great idea- it looks really good! I love the SW eggrolls at Chili’s too!!
-Amy
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