Mini burritos de pollo

Ingredients

• 1 teaspoon (5 ml)vegetable oil
• 1 tablespoon (15 ml)finely chopped onion
• 1 clovegarlic, finely chopped
• 280 g (2 cups)shredded cooked chicken
• 2 tablespoons (30 ml)chopped jalapeño chillies
• 1/2 teaspoonground cumin
• 180 ml (3/4 cup)salsa verde or green salsa
• 1 package (232 g; 8.2 oz), 10 countflour tortillas for soft tacos and fajitas
• 113 g (1 cup; 4 oz)shredded Mexican-style Cheddar Jack cheese with jalapeño peppers
• 1 mediumplum (Roma) tomato, chopped (about 120 ml or 1/2 cup)
• 15 g (1/3 cup)chopped fresh coriander

Instructions

1. 1

   Cook the filling

   Heat the oil in a 25 cm non-stick frying pan over a medium heat. Add the onion and garlic and cook for 2–3 minutes, stirring occasionally, until crisp-tender. Mix in the chicken, jalapeño chillies, cumin and salsa verde; cook for 4–6 minutes, until hot. Keep warm.

2. 2

   Warm the tortillas

   Heat the tortillas according to the packet instructions. Work with 4 at a time, keeping the rest covered with a damp paper towel.

3. 3

   Fill and fold

   Spoon 2 level tablespoons of chicken mixture and 1 tablespoon of shredded cheese into the centre of each tortilla. Add tomato and coriander. Fold one-third of each tortilla down over the filling, fold the sides towards the centre, then fold the remaining side up and turn it over. Repeat with the remaining tortillas and serve immediately.

What are mini chicken burritos?

Burritos are a Mexican and Mexican-American dish of fillings wrapped in a flour tortilla. This small-format version combines cooked chicken with salsa verde and jalapeño, then finishes each tortilla with cheese and fresh toppings.

The filling is cooked before it goes into the tortillas, so the chicken warms through quickly and the parcels can be served straight away.

Nutrition and macros by portion

The nutrition label shows one serving as written: 109 calories, 8g protein, 9g carbs, 4g fat.

The tortillas provide most of the carbohydrate, while the chicken supplies most of the protein. Cheese and oil contribute much of the fat, with the cheese also adding some protein. Pair a serving with salad or extra vegetables for a more balanced plate.

Build a punchy filling

Chicken: Using cooked, shredded chicken keeps the filling quick to prepare and makes it easy to portion into small tortillas.

Salsa verde: This brings moisture and a tangy, savoury flavour. Stir it in with the chicken so the mixture heats evenly.

Jalapeño and cumin: Chopped chillies add heat, while cumin gives the filling a warm, earthy note.

Cook the filling gently

Onion and garlic: Give them 2–3 minutes over a medium heat, stirring now and then, until they are crisp-tender rather than browned.

Chicken mixture: Once the salsa and seasonings are added, cook for 4–6 minutes until everything is hot. Keep it warm while you prepare the tortillas.

Keep the tortillas pliable

Follow the packet directions to heat the tortillas; warm tortillas fold more readily than cold ones. Work in batches of four and cover the rest with a damp paper towel, as directed in the method.

Use level measures of filling and cheese so the small tortillas can fold around them without becoming overfilled.

Fold for a neat parcel

Filling: Place the chicken and cheese in the centre, then add the chopped tomato and coriander.

Folding: Bring one-third of the tortilla down over the filling, fold both sides towards the centre, then fold the remaining side up and turn the burrito over. Serve as soon as they are all assembled.

Serve as a snack or lunch

The recipe describes these as suitable for appetisers or a light lunch. Serve them immediately while the filling is hot and the tortillas are soft.

For a more complete plate, add a fresh salad or some extra vegetables alongside the burritos.

Recipe notes & tips

• Keep the unused tortillas covered with a damp paper towel while working in batches.
• Use level tablespoons of filling and cheese to make the small tortillas easier to fold.
• Stir the chicken mixture occasionally as it heats so it warms throughout.
• Keep the filling warm while assembling the burritos.
• Chop the tomato and coriander before you start filling the tortillas.

Variations

• Adjust the heat: Use less chopped jalapeño for a milder filling.
• Change the salsa: Choose a mild or hotter green salsa to suit your preference.
• Add extra herbs: Use a little more fresh coriander as a topping.
• Swap the cheese: Use plain Cheddar Jack if you do not have the jalapeño version.
• Add a fresh side: Serve with a crisp salad alongside the burritos.

Common mistakes to avoid

• Overheating the onion and garlic: Keep the pan at medium heat and cook only until crisp-tender.
• Underheating the filling: Cook the chicken mixture for 4–6 minutes, until hot.
• Leaving tortillas uncovered: Keep the remaining tortillas under a damp paper towel as you work.
• Overfilling the tortillas: Measure the chicken and cheese with level tablespoons so the folds can meet.
• Assembling too early: The method calls for serving immediately, so fold the burritos just before serving.

How to store

These burritos are best served immediately. Refrigerate any leftovers in a covered container and reheat until hot; the tortillas may soften during storage.

Frequently asked questions