Chicken and Tomato Burrito

Russ Myers


Serve with a green salad and some cooked rice, and you'll have a complete meal in just minutes. The chicken filling can be made ahead, if desired, but be sure to reheat the mixture and assemble the burritos just before serving.

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★★★★★ 2 votes
6 servings
10 Min
5 Min


1/2 lb. skinless, boneless chicken breast, cut into 1/2-in. thick strips
1/3 C. onion, finely chopped
1/4 C. sweet green pepper, finely chopped
4 ripe plum tomatoes, halved, seeded, and chopped
1 clove garlic, finely chopped
2 Tbs. fresh cilantro leaves, finely chopped
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/3 C. cheddar cheese, shredded
six 6-in. flour tortillas


1In a 1-quart microwave-safe bowl, combine chicken, onion, green pepper, tomatoes, garlic, 1 tablespoon cilantro, chili powder, cumin, and salt. Cover and microwave on high for 1 minute. Stir, cover, and microwave on high 1 to 2 minutes longer or until chicken is just cooked through. Stir in cheese. Just before serving, stack tortillas and cover loosely with microwave-safe plastic wrap; microwave 30 to 40 seconds just until warm. With a slotted spoon, place some of chicken mixture on one side of each tortilla; roll up tortillas tightly to enclose filling. Place burritos on a serving platter. Microwave cooking juices remaining in bowl on high for 2 minutes to reduce to about 3 tablespoons. Drizzle reduced juices over burritos, top with remaining cilantro, and serve.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican