Crispy Chicken Burrito Recipe Recipe

One of the top sellers at the restaurant I worked at, was a Crispy Chicken Burrito. These burritos are crispy on the outside, with shredded, creamy chicken on the inside. Many years later, my husband and I still stop by that restaurant to satisfy the craving.

I know you guys will like them as much as Russian Pastry Chebureki. And as a bonus, they make a perfect prep & freeze item.

Serving size:
8
servings
    •  
    • Salt; to taste
    •  
    • Light Olive Oil; for frying
    • 1
    • large Onion
    • 2
    • medium Tomatoes
    • 10
    • Uncooked tortillas
Prep
40 min
Cooking
20 min
Ready in
1 hr
Simple
Challenging

Instructions 

Cut chicken into two inch pieces.
Preheat skillet with a little bit of olive oil, to a medium heat, add chicken to the skillet. Season chicken with salt and cook it until it's well cooked through.
Dice tomatoes and onions into small pieces. Add onions to the cooking chicken, as soon as onions soften add tomatoes. Cook chicken for another 5 minutes, remove it form the heat and let the chicken cool to a room temperature.
Add softened cream cheese to the chicken and work it with your hands, to break chicken into tiny pieces. Combine everything together.
Place a few tablespoons of chicken into the middle of the tortilla, forming a little tube out of it. Roll up tortillas really tightly and stack them together in a dish.
Preheat the skilled, filled with 1/2 cup of light olive oil, to a medium/low heat. Drop one or two tacos and fry them until the outside is crispy all around.
Serve hot, using sour cream for dipping.

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