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Chicken Burritos

This is such a great family or party dish, it is simple to make and one that has always proven very popular.

You can choose to follow my recipe and make your own burrito spice mix or use a packet of Old El Paso if you prefer.



Allergens : Contains Gluten & Lactose, Nut Free

Homemade Spice mix or Use Old El Paso

Cumin (ground) – 2 tsp

Paprika (ground) – 2 tsp

Chili Powder – To taste, 1/2 tsp for mild

Dried oregano – 1/2 tsp

Garlic Powder – 1 tsp

Coriander Powder – 2 tsp


Chicken Fillet – 4 (1 per person)

Onion – 1

Garlic Clove – 1

Mixed Peppers – 2 any colour

Tomato purée ot 1/2 tin chopped tomatoes – 2 tbsp

Baby Spinach leaves (optional) – Handful

Refried Beans (optional but recommended) – 1 Tin (Old El Paso available in most supermarkets)

Flour Tortillas – 8 (2 per person)



Using a raw meat board and gloves if you have them, dice the chicken into mid sized cubes, half the size of a matchbox will do.


Mix all the spices together in a bowl then add the chicken, cover with cling film and leave for a few hours if you can, use straight away if you can’t wait.


Cut the peppers and onions into pieces about half the size you cut the chicken, peel and chop the garlic clove.


Heat a drop of oil on a pan then add the chicken, spread it out then leave it alone until it isn’t sticking to the pan, turn the meat then leave again for about 1 min 30 seconds.


Add the peppers, onion and garlic then fry on a medium heat for about 8 minutes then add the tinned tomatoes or tomato puree and cook for 2 minutes more until the chicken is cooked through, look for a big piece and cut into it to make sure.


You can choose to make our own salsa and guacamole like I did or buy them from the store. If you don’t have the time then buy them.


Heat the refried beans in the microwave then spread 1 tbsp onto each tortilla, add the chicken mix and roll.


Serve with Sour Cream/creme fraiche, guacamole and tomato salsa and a lovely salad.

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