Rotisserie Chicken Burritos

Pan-fried burritos stuffed with rotisserie chicken, beans, salsa, and cheese… does it get any better that that?  Not in my book!

We used to make these delicious burritos before TheLittleGSP.com existed (in fact, recipes like this inspired me to create a blog so I’d have a place to share them!), but after starting the blog we found ourselves constantly looking for new and exciting recipes to try and we somehow left this one behind.  Well, we’ve corrected that now.  We made these burritos two nights ago for dinner and gobbled up the leftovers today for lunch and I can now confidently say that this recipe is as tasty and satisfying as any of the recipes you’ll find in this blog.  It’s also incredibly easy and uses readily available ingredients… perfect!

Rotisserie Chicken Burrito

Rotisserie Chicken Burritos (from MyRecipes.com)

You will need…
1/4 cup Water
2 tablespoons Lime Juice
1/4 teaspoon Cumin
1/4 teaspoon Ground Black Pepper
1/2 teaspoon Chile Powder
1/8 teaspoon Red Pepper Flakes
2 Split Rotisserie Chicken Breasts, meat pulled from the bone and shredded
1/4 cup Green Onions, finely chopped
1/2 cup Salsa
1-15oz can Black Beans, drained
1/4 cup chopped Cilantro
1-2 tablespoons Olive Oil
4 “Burrito-sized” Flour Tortillas
1/2 cup Shredded Monterey Jack Cheese (or Mexican Blend)

Pan-Frying the Burritos

Directions:
In a small sauce pan, combine the first 6 ingredients (water thru red pepper flakes) and bring to a boil.  Remove from heat, then add in the chicken and green onions and stir well to coat.  Set aside.  Meanwhile, stir together the salsa, beans, and cilantro in a microwaveable bowl and heat on high in a microwave for 1-2 minutes (just to warm it up slightly, especially if the salsa has been in the fridge).

Pour about 1 tablespoon of olive oil into a skillet and allow it to heat up over medium heat.  Assemble your burritos two at a time by layering the bean/salsa mixture, chicken, and cheese in a narrow strip along the center of the tortillas.  Fold the edges of each tortilla in towards the center and place them side by side in the skillet, seam side “up.”  Use a small pot lid to press down slightly on the tortillas while you pan-fry them for approximately three minutes, then carefully flip them over and, using the lid once again, continue to cook the burritos for another 3 minutes or until the tortillas are golden brown and the cheese is thoroughly melted.  Enjoy with salsa, sour cream and guacamole!

Rotisserie Chicken Burrito (cut)

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8 thoughts on “Rotisserie Chicken Burritos

  1. These look amazing! I’m definitely going to have to try them 😉

    i’ve done the same thing since I started blogging. I have left a lot of my good go-to recipes behind. I’m going to have to go back and revisit them.

    • Thanks for letting me know, Hope! I think this is a recipe that Frank will really enjoy as well (not too much of the healthy stuff!). 🙂 Matt and I made them again on Saturday for dinner and we just had the leftovers for lunch today. Yum….

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  5. I just made these for my family and they said they were the best burritos they’ve ever had – coming from people in the land of burritos in SF – that’s big 🙂 . They were amazing though!

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