Chicken Mini Burritos

Kicky chiles, spices and salsa punch up mini burritos that make great appetizers or light lunch fare.
Prep 45 Minutes
Total Time 45 Minutes
Servings 16

Ingredient List

  • 1 teaspoon vegetable oil
  • 1 tablespoon finely chopped onion
  • 1 clove garlic, finely chopped
  • 2 cups shredded cooked chicken
  • 2 tablespoons chopped jalapeño chiles
  • 1/2 teaspoon ground cumin
  • 3/4 cup salsa verde or green salsa
  • 10 Old El Paso™ flour tortillas (6 inch; from 11.5 oz package)
  • 1 cup shredded Mexican-style Cheddar Jack cheese with jalapeño peppers (4 oz)
  • 1 medium plum (Roma) tomato, chopped (about 1/2 cup)
  • 1/3 cup chopped fresh cilantro
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Recipe Continues Below

Preparation

  1. In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in chicken, jalapeño chiles, cumin and salsa verde; cook 4 to 6 minutes or until hot. Keep warm.
  2. Heat tortillas as directed on package. Work with 4 tortillas at a time, covering remaining tortillas with a damp paper towel. Spoon 2 level tablespoons chicken mixture and 1 tablespoon shredded cheese in center of each tortilla. Top with tomato and cilantro. Fold 1/3 of tortilla down over filling; fold sides toward center. Fold remaining side up, and turn over. Repeat with remaining tortillas. Serve immediately.

Expert Tips

  • Make these burritos up to a day ahead. Cover and refrigerate, then bake at 350°F 15 to 20 minutes or until hot.
  • Serve with sour cream or your favorite guacamole as a dip. For added color, garnish with a sprig of cilantro.

Nutrition

  • 1 Mini Burrito Calories 190 (Calories from Fat 70);  Total Fat 7g (Saturated Fat 2 1/2g ,Trans Fat 1g);  Cholesterol 20mg;  Sodium 430mg;  Potassium 105mg;  Total Carbohydrate 21g (Dietary Fiber 0g ,Sugars 0g);  Protein 9g
  • % Daily Value: Vitamin A 4%;  Vitamin C 0%;  Calcium 10%;  Iron 8%
  • Exchanges: 1 Starch;  1/2 Other Carbohydrate
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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