Best Crispy Chicken Burritos Recipes

CRISPY CHICKEN BURRITOS

Crispy Chicken Burritos image

Make and share this Crispy Chicken Burritos recipe from Food.com.

Provided by craye1

Categories Meat

Time 25m

Yield 10-15 burritos, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs diced cooked chicken
2 (8 ounce) packages cream cheese, softened to room temp
1 teaspoon garlic powder
1 teaspoon seasoning salt
onion powder (to taste)
1/8 cup favorite salsa
10 -15 burrito-size flour tortillas
flour, plus
water, mixed to a paste to seal burritos

Steps:

Mix first 6 ingredients well & set aside. Mix flour & water until it is pasty but not dry. Put about 1/3 cup chichen mix into each tortilla roll tightly, Put paste on the bottom flap of tortilla and place flap side down for about 10 min so it will stay sealed. I like to cut them in half & fry at 350 until golden brown.
These are good with salsa or sweet & sour sauce.

Nutrition Facts : Calories 1325.4, Fat 68.2, SaturatedFat 32.3, Cholesterol 295, Sodium 1667.7, Carbohydrate 93.9, Fiber 5.6, Sugar 4, Protein 80.1

CRISPY CHICKEN AND GOAT CHEESE BURRITOS

Crispy Chicken and Goat Cheese Burritos image

Recipe Source: Jonathan Waxman. These take a while to prepare, but the filling can be easily made ahead and the burritos assembled as needed.

Provided by Brookelynne26

Categories Chicken

Time 2h

Yield 12 burritos, 6 serving(s)

Number Of Ingredients 16

Ingredients

4 chicken legs
2 tablespoons chili powder
salt and pepper
1 red bell pepper
1 green bell pepper
2 jalapenos
2 medium onions
10 garlic cloves
1/4 cup olive oil
1 lemon
1 lime
1 bunch scallion
6 tablespoons butter
8 ounces soft fresh goat cheese
1 cup fresh cilantro
72 inches corn tortillas

Steps:

Heat oven to 400°F.
Sprinkle chicken legs with chili powder, salt, and pepper and place in a roasting pan. Roast for 30 minutes, or until meat is cooked through and skin is crispy. Allow to cool and then shred the meat and thinly slice the skin. Place in a bowl.
Roast the bell peppers and chiles over medium high heat on stove top or under a hot broiler, turning occasionally, until blackened and blistered all over. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes.
Peel the chiles and peppers and stem and seed them. Chop the pepper and chiles and add them to the chicken, along with any liquid that has collected in the bowl.
Mince the onions and garlic. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring ocassionally, until the onions are very tender, about 15 minutes.
Meanwhile, juice the lemon and lime (separately) and set the juices aside. Finely chop the scallions. Melt the butter and set asidew in a warm spot. Add the peppers, chiles, and chicken to the onion mixture and stir well. Add 1/2 cup water and bring to a simmer.
When the water is almost evaporated, turn off the heat, add the lemon juice, and mash well with a large fork. Transfer to a bowl, add the goat cheese, and mix well. Add the minced scallions, cilantro, and lime juice. Taste for seasoning and add salt and pepper to taste.
Heat oven to 400°F.
To assemble the burritos, lay a tortilla on a flat surface and place 1/4 c of the chicken mixture in the center. Carefully fold over the two sides and press slightly, then fold over the top and bottom of the tortilla and press again to form a neat package. Brush a baking sheet with the melted butter. Place the burritos seam side down 1 inch apart and bake , turning once, for 20 minutes, until each side is crispy.
Serve with guacamole if desired.