A delicious and crispy burrito filled with savory garlic chicken and topped with melted cheese.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:2-3 burritos 1x
Category:Main Dish
Method:Pan-frying
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 pieces boneless, skinless chicken breasts, cut into strips
1/2 cup plain breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil (for pan-frying)
1 cup shredded mozzarella or Monterey Jack cheese
1/2 teaspoon red pepper flakes (optional)
2–3 large flour tortillas
1 tablespoon butter (for toasting the burritos)
Fresh chopped parsley for garnish
Instructions
In a shallow bowl, combine the breadcrumbs, grated parmesan, garlic powder, paprika, salt, and pepper. Stir to mix.
Dredge each chicken strip in the seasoned breadcrumb mixture, making sure each piece is coated thoroughly.
Heat olive oil in a large skillet over medium heat. Once hot, add the chicken strips in a single layer, working in batches if needed. Cook for about 3-4 minutes per side, until each strip is golden brown and cooked through.
Transfer the cooked chicken to a plate and let it rest for a couple of minutes. Then, chop into bite-sized pieces.
Lay out each flour tortilla on a clean surface. Place a layer of shredded cheese in the center of each tortilla, then add a generous portion of crispy chicken. Sprinkle with red pepper flakes, if using.
Fold in the sides of the tortilla, then roll up from the bottom to form a tight burrito.
Melt the butter in a clean skillet over medium heat. Place the burritos seam-side down and toast for 2-3 minutes per side, or until golden brown and crisp.
Slice each burrito in half and garnish with fresh chopped parsley. Serve hot and enjoy!
Notes
Feel free to customize the filling with other ingredients such as vegetables or different types of cheese.
These burritos can be made ahead and frozen, then reheated in the oven.