Easy Salsa Chicken Burritos

Ingredients

• 680 g (1 1/2 lb)chicken breast strips for stir-frying
• 1 packet (28 g / 1 oz)Old El Paso Original Taco Seasoning Mix
• 1 jar (454 g / 16 oz)thick and chunky salsa
• 1 pack (312 g / 11 oz; 8 tortillas)Old El Paso flour tortillas for burritos
• if desiredshredded lettuce, shredded cheese and bell pepper strips

Instructions

1. 1

   Cook the chicken

   Cook the chicken in a 25 cm (10-inch) non-stick frying pan over medium heat, stirring occasionally, until it is no longer pink in the centre.

2. 2

   Add salsa

   Stir in the taco seasoning mix and salsa. Cook until the mixture is hot.

3. 3

   Fill tortillas

   Spoon the chicken mixture onto the tortillas. Add lettuce, cheese and bell pepper strips if you like, then roll up the tortillas.

What are chicken burritos?

A burrito is a filled flour tortilla rolled around its contents, associated with Mexican cuisine and widely adapted in different ways. This quick version uses chicken, taco seasoning and salsa for a simple, generously flavoured filling.

The method keeps things straightforward: cook the chicken, heat it with salsa and seasoning, then wrap it up with toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 24g protein, 34g carbs, 8g fat.

The tortillas provide much of the carbohydrate, while the chicken supplies most of the protein. Fat comes mainly from the tortillas and any cheese added, and the seasoning and salsa contribute much of the sodium. Serve with extra lettuce or vegetables, or add beans for a more substantial plate.

Why this filling works

Chicken strips: Their slim shape makes them practical for a fast skillet dinner. Stir them now and then so they cook evenly.

Salsa: Thick and chunky salsa brings moisture and tomato flavour to the filling. Heating it with the chicken helps the seasoning coat the pieces.

Cook the chicken through

Even pieces: Strips that are similar in size tend to finish cooking at around the same time. Follow the recipe’s cue that the centres are no longer pink.

Steady heat: Medium heat gives the chicken time to cook without scorching the pan. Stir occasionally rather than leaving the strips undisturbed.

Heat the filling

Once the salsa and seasoning are stirred in, cook the mixture until hot. The recipe does not specify a further cooking time, so use the heat of the filling as your cue.

If the filling seems very wet, spoon it into the tortillas with a slotted spoon or let excess liquid drain briefly in the pan.

Build a burrito that rolls

Tortillas: Spoon the filling along the centre, leaving enough space around the edges to fold and roll. Avoid overfilling, which can make the tortilla split.

Toppings: Lettuce, cheese and bell pepper strips are optional. Keep the lettuce and pepper strips as toppings rather than cooking them with the chicken.

Serve it with

These burritos can be served as they are, or alongside a simple salad or cooked vegetables. If you want a more substantial plate, rice or beans are suitable additions.

For a mix of textures, include the shredded lettuce and pepper strips just before rolling so they stay crisp.

Recipe notes & tips

• Cut or separate any unusually large chicken strips so they cook at a similar pace.
• Stir the chicken occasionally as it cooks to help it brown and cook evenly.
• Taste the salsa-seasoning mixture before assembling, as the salsa’s flavour and saltiness can vary.
• Add the optional lettuce and pepper strips just before rolling for a fresher, crisper filling.
• Keep some space at the tortilla edges so you can roll each burrito without spilling the filling.

Variations

• Add black beans: Stir drained beans into the pan with the salsa to make the filling more substantial.
• Use mild salsa: Choose a mild jar for a gentler flavour, or use a hotter salsa for more heat.
• Add sweetcorn: Stir cooked sweetcorn into the hot chicken mixture before filling the tortillas.
• Include avocado: Add sliced avocado as a topping just before rolling.
• Try a cheese finish: Add shredded cheese to the filling while it is hot so it softens slightly.

Common mistakes to avoid

• Crowding the pan: The chicken may cook unevenly; use a pan that lets the strips sit in a reasonably even layer.
• Cooking by colour alone: Check that the thickest chicken pieces are no longer pink in the centre before adding the salsa.
• Adding too much filling: An overfilled tortilla is difficult to roll; use a moderate spoonful and reserve extra filling.
• Making the tortilla soggy: Excess liquid can leak while rolling; drain or spoon the filling carefully.
• Adding lettuce too early: Heat wilts it; put it on the tortilla just before rolling.

How to store

Refrigerate leftover chicken filling and toppings separately in covered containers for up to 3 days. Reheat the filling until piping hot, then assemble with fresh tortillas and toppings; assembled burritos are best eaten straight away.

Frequently asked questions