Spicy Chicken Burritos are a great way to “wrap” up lunch. I take lunch to work every day so a recipe like this, that I can make ahead of time, is exactly what I need. I will make them in bulk on the weekend when I’m not so pressed for time. These burritos freeze well which means I can defrost them as I need. I am pleased to announce that not only are these super tasty they are also super healthy!
What you have here are Spicy Chicken Burritos that are a great lunch idea because they cover all of the bases. They are flavourful, low-cal, and seriously, healthy as all get out! They also have great portability, freeze-ability, and reheat-ability. I usually mass produce these at the same time that I am making a batch of my Breakfast Egg Burritos. If you’re anything like me, I need something substantial to eat for lunch. If I don’t, I am starved by the time I get home from work and want to eat everything in sight!! So, my goal was to create a Burrito that would be filling but not with calorie-laden ingredients like rice and cheese. What I came up with is a wrap with a little bit of rice and a light sprinkle of cheese. The focus is more on the veggies and the awesome flavour, of course!
Since the focus of these Spicy Chicken Burritos is on veggies, I had to include my favourite, sweet potatoes!! I realize that perhaps you do not share my love of sweet potatoes and that’s okay. You could easily substitute sweet potato for a different veggie like squash. Or, you could go off in a totally different direction and toss some chickpeas in. It is really your choice. I added in some marinated jalapeños because they are less spicy than fresh jalapeños but you can go for mega spice if you’d rather.
There are different ways you can make these Spicy Chicken Burritos. It really depends on whether you want to freeze them for later or you are planning on gobbling them up right away! If you are going to freeze them, then I would recommend using rice as they will freeze very nicely and won’t get soggy. There are different options if you aren’t going to freeze them like substituting the rice for coleslaw mix, red cabbage or grated carrots. The crunch appeal would be huge and it will be fewer calories! That is a win/win for sure!! These would be great heated up in a panini maker with a light spray of cooking spray.
I am usually making these to be frozen so I really try to not add too much liquid so they don’t get soggy. You can add salsa, sour cream or guacamole when you’re ready to eat them, I just wouldn’t recommend adding these beforehand. Once I’ve drained and rinsed the beans, I place them on a paper towel to really dry them off.
Spicy Chicken Burritos are big on flavour and easy on your waistline!
- 1 12 oz Can Cooked Chicken Or 1 1/2 cups cooked chicken, cut into small cubes
- 1 Cup Cooked Rice White or Brown works great!
- 1 15 oz Can Black Beans, drained and rinsed
- 1/4 Cup Marinated Jalapeños, chopped The ones that come in a jar
- 1 Cup Onion, finely chopped
- 2 Tbsp Olive Oil
- 4 Green onions, chopped
- 1 Red or green pepper, finely chopped
- 2 Medium Sweet Potatoes, cubed and roasted
- 1/2 Cup Frozen Corn
- 3-4 Cloves Garlic, minced
- 1/4 Cup Cilantro, chopped
- 1 Lime, juiced
- 1 Tbsp Chili Powder
- 1 Tbsp Taco Seasoning Mix
- 1 Tsp Cumin
- 1 Tsp Cajun Spice
- 2 Cups Cheddar Cheese, shredded I prefer to make mine with Feta Cheese
- 8 Large Tortillas
In a large skillet or Dutch oven, over medium heat, add olive oil, red pepper and onions and cook 3-5 minutes, stirring often until softened. Add in garlic and continue cooking another minute. Add in the rest of the ingredients. Carefully fold in the cooked sweet potatoes so that they don't fall apart. Continue cooking another 5-7 minutes to meld all of the flavours together nicely.
To make the Burritos, place the 8 tortilla shells on the counter and evenly divide the chicken mix between them. Top with the cheese of your choice. You are now ready to fold them up! Once you are done folding, it's time to get eating! There are different ways you can chose to heat these up. Spicy Chicken Burritos work great in the microwave or you could grill them in a panini press or add a little olive oil to a skillet and fry them on the stove.
I don't like to add much liquid to this recipe because I want to be able to feeeze them so I can take them to work. I want to keep them as dry as possible to avoid sogginess later on. I will post a modified version of this recipe that will include a "Saucy" version with enchilada sauce that would be a great dinner idea later on. Watch for it!