Healthy Chicken Burritos (freezer-friendly!)
Absolutely delicious freezer-friendly green chile chicken burritos loaded with veggies, protein, perfectly spiced potatoes, and a dash of salsa and cheese. Make the filling for these easy, healthy chicken burritos in just one skillet and freeze the extra burritos to enjoy quick, filling dinners for weeks to come!
Servings 8 servings
Calories 434cal
Ingredients
- For the recaito 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
- For the chicken:
- 1 pound lean ground chicken (or turkey) 93%
- 2 teaspoons ground cumin
- ½ teaspoon salt
- Freshly ground black pepper
- For the potatoes:
- 1-2 tablespoons olive oil
- 2 ½ cups diced gold potatoes (½ inch diced)
- ½ teaspoon garlic powder
- Add-ins:
- ½ cup your favorite salsa or enchilada sauce
- 1 ½ cup shredded Mexican blend cheese (or any kind of shredded cheese you’d like)
- For the burritos:
- 8 burrito size tortillas (regular, whole wheat or gluten free)
Instructions
- First make the recaito mixture: add olive oil to a large skillet or pot and place over medium heat. Add in garlic, diced onion, diced green and red bell pepper, cilantro, jalapeno and diced green chiles. Saute for 5 minutes or until onions and peppers become tender.
- Cook the ground chicken: Next add in ground chicken to the same skillet and break apart the meat. The recaito mixture will naturally mix in with the chicken and that’s what we want! Sprinkle with cumin and salt and pepper and cook until chicken is fully cooked and no longer pink. Transfer mixture to a large bowl and set aside.
- Cook the potatoes: In the same skillet or pot, add in another tablespoon of olive oil, diced potatoes, garlic powder and salt and pepper. Cook for about 10 minutes, stirring occasionally until potatoes are browned and tender. You may need to cover the potatoes with a lid and/or add a tablespoon of water to prevent them from burning. Once potatoes are done you can remove from heat and set aside.
- Assemble the burritos: make sure you have slightly warm tortillas; it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave before assembling. Lay out warm tortillas and evenly distribute chicken mixture and potatoes and about 3 tablespoons shredded cheese onto each tortilla. Next drizzle about a tablespoon of enchilada sauce or salsa in each. Tuck ends in, then roll up burritos.
- To warm up: Place on a baking sheet in the oven at 350 degrees F for 5-10 minutes or simply microwave them for a minute or two. If you like to get them a little crispy on the outside, drizzle olive oil in a skillet and place over medium heat. Place burritos seam side down for a few minutes until they are golden brown, then flip and brown on final side. Serve with greek yogurt, salsa, avocado or hot sauce. Makes 8 burritos. Freezer instructions are in the notes.
Notes
These burritos are freezer-friendly. Simply wrap each burrito individually in plastic wrap, then in foil and place in the freezer. To reheat, remove foil and plastic wrap and microwave until warmed, about 2-3 minutes.
See the full post for tips, tricks & ways to customize these burritos!
Nutrition
Serving: 1burrito (with add-ins + 1 regular, burrito-sized tortilla) | Calories: 434cal | Carbohydrates: 44.1g | Protein: 26.5g | Fat: 16.4g | Saturated Fat: 6.9g | Fiber: 28.2g | Sugar: 3.9g