Real Recipes From Real Home Cooks ®

skillet grilled chicken buritos

(1 rating)
Recipe by
Mary Snowdon
Wake Forest, NC

These are so yummy & quick to put together. They can be made ahead and pan grilled just before dinner.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For skillet grilled chicken buritos

  • 2 c
    rotisserie chicken, deboned-bite size pcs
  • 1 can
    black beans-drained (15 oz can)
  • 1 can
    corn (11 oz can) or can use frozen thawed
  • 1 md
    red bell pepper-chopped
  • 1 c
    shredded cheddar cheese
  • 1 pkg
    of 8- 8 inch tortilla shells
  • additional ingredients: salsa-your choice and oil for pan frying, chopped lettuce for serving
  • 1 c
    light sour cream
  • 2 Tbsp
    jalapeno peppers-chopped
  • 2 Tbsp
  • 2 tsp
    dijon mustard
  • 1 tsp
    lime juice
  • 1 1/2 tsp
    lime zest-approx amt from 1 lime
  • 1/2 c
    ***optional: cilantro chopped ( i leave it out as i'm not a fan)

How To Make skillet grilled chicken buritos

  • 1
    Make the sauce first and chill in refrigerator. Next start on the burrito ingredients.
  • 2
    Mix the cooked chicken, black beans, corn, red pepper and cheese together in a large bowl and add 1/2 cup of the zesty sauce and mix well.
  • 3
    Lay out all 8 tortilla shells on counter, add approx 1/2 cp of chicken mixture to the middle of ea tortilla using all of the mixture equally on ea tortilla. Add salsa (to taste; 1-2 T) over top of mixture on ea tortilla, fold tortilla over, tuck in each side and finish rolling up burrito. Set aside ea burrito seam side down and continue rolling up the balance (8 total).
  • 4
    Using large flat frying pan, add small amount of oil to pan and heat on med low. Spray Pam on ea burrito and place in pan seam side down to lightly brown, turning burritos as they brown on ea side (watch so they don't burn and turn heat down if too browned). Cook in batches until all 8 have been browned on all sides. Keeping the first batch warm as the others are cooking.
  • 5
    Serve warm on a bed of chopped lettuce with remaining sauce on the side and salsa if desired. These are very filling so sides aren't necessary. I served with a side of fresh fruit.
  • 6
    Note: I buy a Rotisserie Chicken, debone it and chop into bite size pieces, package it into 2 freezer bags for later quick meals. I also boil the bones for broth and freeze that as well for future meals. Note: If you have leftover burritos...wrap ea one in foil, place in freezer bag and when you need a quick meal, thaw and heat in 350* oven for 20 min.