Description
This Healthy Ground Chicken Burritos recipe offers a flavorful and nutritious twist on classic burritos by using lean ground chicken, sautéed fresh vegetables, and seasoned diced potatoes wrapped in warm tortillas. Perfect for a wholesome meal, these burritos combine tender, spiced chicken with wholesome potatoes and melty cheese, finished with your favorite salsa or enchilada sauce for a delicious and satisfying dish.
Ingredients
Scale
Chicken Mixture
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ cup very finely diced yellow onion
- ½ cup very finely diced green bell pepper
- ½ cup very finely diced red bell pepper
- ½ cup very finely diced cilantro
- 1 jalapeno, seeded and finely diced
- 1 (4.5 ounce) can diced green chiles
- 1 pound lean ground chicken (93% lean)
- 2 teaspoons ground cumin
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Potatoes
- 1-2 tablespoons olive oil
- 2 ½ cups diced gold potatoes (½ inch dice)
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Burrito Assembly
- ½ cup your favorite salsa or enchilada sauce
- 1 ½ cup shredded Mexican blend cheese (or any shredded cheese you prefer)
- 8 burrito size tortillas (regular, whole wheat, or gluten free)
Instructions
- Sauté Vegetables: Add 1 tablespoon olive oil to a large skillet or pot over medium heat. Add minced garlic, diced onion, green and red bell peppers, cilantro, jalapeno, and diced green chiles. Sauté for 5 minutes until the onions and peppers become tender and aromatic.
- Cook Ground Chicken: To the same skillet, add the lean ground chicken, breaking it apart so it mixes naturally with the vegetables. Sprinkle with ground cumin, salt, and freshly ground black pepper. Cook, stirring occasionally, until the chicken is thoroughly cooked and no longer pink. Transfer this mixture to a large bowl and set aside.
- Prepare Potatoes: In the same skillet, add another tablespoon of olive oil. Stir in the diced potatoes, garlic powder, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the potatoes are browned and tender. Use a lid and a splash of water if necessary to avoid burning. Once cooked, remove from heat and set aside.
- Warm Tortillas and Assemble Burritos: Warm the tortillas slightly in the microwave for 10-20 seconds to make them easier to roll. Lay them flat and evenly distribute the cooked chicken mixture, potatoes, and approximately 3 tablespoons of shredded cheese on each tortilla. Drizzle about 1 tablespoon of your favorite salsa or enchilada sauce over each. Fold in the ends and roll up the tortillas tightly to form burritos.
- Finish Cooking Burritos: Place assembled burritos on a baking sheet and heat in a preheated oven at 350°F (177°C) for 5-10 minutes or microwave for 1-2 minutes until heated through. For a crispy exterior, heat a skillet with olive oil over medium heat and cook the burritos seam side down until golden brown, then flip to brown the other side. Serve warm with Greek yogurt, extra salsa, avocado, or hot sauce as desired.
Notes
- You can substitute ground turkey for ground chicken if preferred.
- For spicier burritos, include jalapeno seeds or add hot sauce to the chicken mixture.
- Use gluten free tortillas to make this recipe gluten free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Add extra veggies like corn or black beans for more fiber and nutrition.
- If potatoes are cooking too fast or browning too quickly, add a splash of water and cover briefly to ensure they cook through.
- To reduce fat, use less cheese or low-fat cheese options.
