Crisp chicken burritos have been my favorite Mexican snack since the first time I tried them at Taco Time. Unfortunately, this chain left Greece but after a thorough search on the Internet I managed to find the original recipe. It is the perfect quick meal!
The best Homemade Crisp Chicken Burritos!
Ingredients
For the flour glue
Instructions
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Oil the bottom of a frying pan and heat. Add ground chicken over medium heat and cook it all the way through until no longer pink, stirring well from time to time. Remove from heat, add mexican seasoning and check for salt. Let it cool down for a few minutes.
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Chop the chilies and the onion. Transfer the cooked chicken in a mixing bowl. Add onion, chilies and the cream cheese. Mix using an immersion (stick) blender or a mixer, until all ingredients blend into a soft mixture. Check once again for salt.
If you want to mix the ingredients by hand, just leave the cream cheese at room temperature before using. -
Mix flour and water to get a thick paste (the glue).
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Place about 1 tbsp. of the mix in the center of a mini flour tortilla and spread across thin, leaving about 1 cm space on each end of the tortilla. Roll the burrito tight. Seal the end of the tortilla with the flour glue to ensure that the burrito won’t unroll while frying .
Use a pastry brush for the flour glue as seen in the photo gallery. -
Add oil to a frying pan and heat (no need for deep frying). Place burritos over medium heat, seam side down. Turn about every 30 seconds until lightly golden on all sides. Serve warm.
For baked burritos, preheat oven to 200 oC, brush burritos lightly with oil and bake them for about 25 minutes, until golden and crispy.
Notes
- Serve with salsa, guacamole, sour cream, cheese sauce and nachos and accompany with a Mexican Beer!
- Each serving has 2 mini burritos.
- If you use regular size Tortillas, consider making 8 burritos.
- Enjoy one or two today and freeze the others for a busy weeknight.