Chicken Burritos

Amy Herald


Fun fact: The world record largest burrito is held by CANIRAC La Paz, in La Paz, Baja California Sur, Mexico. The burrito was made in 2010 and weighed over 5,000 pounds! The tortilla alone took over nine hours to roll out and measured 1.5 miles!


☆☆☆☆☆ 0 votes

15 Min
20 Min


  • 1 medium
    onion, chopped
  • 1 clove
    garlic, chopped
  • 1 1/2 tsp
  • 1 1/2 c
  • 2
    boneless, skinless chicken breast halves, cut into small strips
  • 4
    boneless, skinless chicken thighs, trimmed of fat and cut into small strips
  • 8 oz
    grated monterrey jack cheese
  • 8 large
    flour tortillas
  • 1/2 c
    sour cream
  • 1 c
    guacamole, store bought or try my homemade Fresh Guacamole
  • 1/4 c
    chopped, green onions

How to Make Chicken Burritos


  1. Heat olive oil in a 10-inch skillet. Cook onion and garlic until tender.
  2. Add diced chicken and saute until browned.
  3. Add cumin and salsa. Simmer about 10 minutes.
  4. Coat a 9x13 inch glass baking dish with nonstick cooking spray.
  5. Using a slotted spoon, spoon 1/8 of chicken mixture on a large flour tortilla, top with Monterrey Jack cheese. Discard leftover liquid.
  6. Fold one end of the tortilla up and then fold the two sides over.. Place in prepared pan in a single layer.
  7. Cover with foil and bake at 350 for 15-20 minutes.
  8. Top with sour cream and guacamole. Garnish with a bit of diced tomato and sliced green onions if desired.

Printable Recipe Card

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