Crispy Chicken Burrito Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8 Servings
- 2 lb Boneless Chicken
- Salt to taste
- Light Olive Oil for frying
- 1 large Onion
- 2 medium Tomatoes
- 12 oz Cream Cheese softened
- 10 Uncooked tortillas
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.
Calories: 285kcal | Carbohydrates: 4g | Protein: 27g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 119mg | Sodium: 270mg | Potassium: 571mg | Sugar: 2g | Vitamin A: 860IU | Vitamin C: 6.6mg | Calcium: 54mg | Iron: 0.7mg