Description
These Healthy Chicken Burritos are packed with lean ground chicken, sautéed vegetables, golden crispy potatoes, and melted cheese, all wrapped in soft tortillas. Perfectly seasoned and freezer-friendly, they offer a delicious and convenient meal option that can be quickly reheated for busy days.
Ingredients
Scale
Recaito Mixture
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ cup very finely diced yellow onion
- ½ cup very finely diced green bell pepper
- ½ cup very finely diced red bell pepper
- ½ cup very finely diced cilantro
- 1 jalapeno, seeded and finely diced
- 1 (4.5 ounce) can diced green chiles
Chicken
- 1 pound lean ground chicken (or turkey) 93%
- 2 teaspoons ground cumin
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Potatoes
- 1–2 tablespoons olive oil
- 2 ½ cups diced gold potatoes (½ inch diced)
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Add-ins
- ½ cup your favorite salsa or enchilada sauce
- 1 ½ cup shredded Mexican blend cheese (or any kind of shredded cheese you’d like)
Burritos
- 8 burrito size tortillas (regular, whole wheat or gluten free)
Instructions
- Make the recaito mixture: Add olive oil to a large skillet or pot over medium heat. Add minced garlic, diced onion, green and red bell peppers, cilantro, jalapeno, and diced green chiles. Sauté for 5 minutes until onions and peppers become tender.
- Cook the ground chicken: Add ground chicken to the same skillet, breaking apart the meat so it mixes naturally with the recaito. Sprinkle cumin, salt, and freshly ground black pepper. Cook until the chicken is fully cooked and no longer pink. Transfer the mixture to a large bowl and set aside.
- Cook the potatoes: In the same skillet, add another tablespoon of olive oil along with diced potatoes, garlic powder, salt, and pepper. Cook for about 10 minutes, stirring occasionally until potatoes are browned and tender. Use a lid and a splash of water if necessary to prevent burning. Remove from heat and set aside.
- Assemble the burritos: Warm the tortillas slightly (10-20 seconds in the microwave) to make them easier to roll. Lay out warm tortillas and evenly distribute the chicken mixture, potatoes, and about 3 tablespoons of shredded cheese on each. Drizzle approximately 1 tablespoon of enchilada sauce or salsa on each. Tuck in ends and roll up the burritos tightly.
- To warm up before serving: Place burritos on a baking sheet in a preheated oven at 350°F for 5-10 minutes or microwave for 1-2 minutes. For a crispy exterior, heat a skillet with olive oil over medium heat and cook burritos seam side down until golden brown, then flip to brown the other side. Serve with Greek yogurt, salsa, avocado, or hot sauce as desired.
Notes
- These burritos are freezer-friendly. Wrap each burrito individually in plastic wrap, then in foil, and place in the freezer.
- To reheat frozen burritos, remove foil and plastic wrap and microwave until warmed through, about 2-3 minutes.
- Ensure potatoes are tender and chicken is fully cooked to maintain food safety and optimal flavor.
- Use gluten-free tortillas if needed to make this meal gluten-free friendly.
- Customize the cheese and salsa according to your taste preferences for different flavor profiles.
Nutrition
- Serving Size: 1 burrito
- Calories: 360
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: thirty six grams
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
