**Curry Chicken Burritos: A Fusion of Flavors**
Indulge in a tantalizing culinary experience with our curated collection of curry chicken burrito recipes. These burritos combine the aromatic warmth of curry with the comforting goodness of chicken, all wrapped in a soft and pliable tortilla. Embark on a culinary journey as we explore various renditions of this delectable dish, each offering a unique blend of spices, textures, and flavors. From classic Indian-inspired curries to Thai-infused green curry, and the Caribbean's vibrant coconut curry, these recipes cater to diverse palates and preferences. Get ready to savor the symphony of flavors as you bite into a perfectly grilled burrito, bursting with juicy chicken, fragrant rice, and an array of tantalizing fillings.
CHICKEN BURRITO
Quick and easy dinner that everyone will ask for again and again!
Provided by Holly Nilsson
Categories Main Course
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F and spray a 9x13" casserole with non-stick spray, set aside.
- Remove skin from chicken and pick the meat off in bite-size pieces. Place into a bowl.
- Set a 12" skillet over medium heat, add burrito filling ingredients. Stir to combine.
- Cook the burrito filling mixture until it's warm, about 5 minutes.
- Add in the chicken and stir to combine. If there is a lot of moisture in the skillet keep cooking over medium just until the water cooks off.
- Add an equal amount of chicken to the center of each burrito and top them equally with 1 ½ cups of the shredded cheese (reserve ½ cup).
- Roll them up burrito style and set them seam side down in the prepared casserole dish. Spoon the salsa over the burritos and top with remaining shredded cheese.
- Add the dish to the oven and bake for about 15 minutes or until the cheese is melted and the burritos are warm throughout.
Nutrition Facts : Calories 577 kcal, Carbohydrate 27 g, Protein 57 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 187 mg, Sodium 1625 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro
Provided by Scott Loitsch
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- Line a baking sheet with foil.
- Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
- Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
- Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
- Top each chicken breast with a generous pour of salsa.
- Bake in a preheated oven for 25 minutes.
- Rest chicken for 10 minutes, before slicing into strips.
- Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams
CHICKEN BURRITOS
Steps:
- Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.
- In the bowl of a heavy-duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
SLOW-COOKER CURRY CHICKEN AND RICE BURRITO FILLING
This makes such a great chicken burrito filling but is also good eaten on its own! The recipe originally came from the taste of home website but I have changed it so much that it is unrecognizable in comparison to the original! This is pretty spicy so if you want it to be milder reduce the amount of cayenne pepper. If I am serving this plain instead of in burritos I will cube the chicken instead of shredding it.
Provided by anonymous
Categories Curries
Time 7h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put the frozen chicken breasts in a large slow cooker.
- Mix together the soup, milk and spices and pour over the chicken.
- Cook on low for 6 hours or until chicken is tender.
- Shred chicken and add it back to the sauce in the slow cooker. Add the black beans with their liquid and stir to combine.
- Cook on low for another hour to heat the beans.
- In the meantime, bring the water to a boil in a medium saucepot. Add the rice and turn off the heat but leave the pot on the burner. Put a tight fitting lid on the pan and let it sit for 10 minutes or until the rice has absorbed all the liquid.
- Add the cooked rice and the lime juice to the slow cooker and mix well.
- Cook on high for 30 minutes to allow the rice to absorb all the excess liquid in the slow cooker.
- Serve in warmed tortillas as a burrito filling or eat plain!
Nutrition Facts : Calories 174.9, Fat 2, SaturatedFat 0.8, Cholesterol 21.5, Sodium 137.2, Carbohydrate 27.4, Fiber 2.9, Sugar 0.5, Protein 11
FIESTA CHICKEN BURRITOS
Saucy, spicy chicken burritos are easy to assemble and quick to bake.
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
- Preheat oven to 350 degrees F (180 degrees C).
- Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
- Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.
Nutrition Facts : Calories 711.4 calories, Carbohydrate 49.6 g, Cholesterol 147.4 mg, Fat 37.1 g, Fiber 4 g, Protein 45.5 g, SaturatedFat 18.4 g, Sodium 1319.9 mg, Sugar 4.2 g
Tips:
- Use boneless, skinless chicken breasts or thighs for the curry chicken filling. This will make it easier to shred and eat in the burritos.
- Marinate the chicken in the curry spices for at least 30 minutes, or up to overnight. This will help the chicken to absorb the flavors of the spices.
- Use a variety of vegetables in the curry chicken filling, such as onions, carrots, potatoes, and bell peppers. This will add flavor, texture, and color to the filling.
- Use a medium-heat curry powder, or adjust the amount of curry powder to your taste. If you like a spicier curry, you can use a hotter curry powder.
- Serve the curry chicken burritos with your favorite toppings, such as sour cream, guacamole, salsa, and shredded cheese.
Conclusion:
Curry chicken burritos are a delicious and easy-to-make meal that can be enjoyed for lunch or dinner. They are perfect for a quick weeknight meal or for a party. With a few simple tips, you can make the best curry chicken burritos that will surely be a hit with your family and friends.
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