Description
This Healthy Ground Chicken Burritos recipe features a flavorful and nutritious filling made with lean ground chicken, a vibrant recaito mixture, seasoned potatoes, and a blend of spices, all wrapped in your choice of tortillas. It’s perfect for a wholesome Mexican-inspired meal that’s easy to prepare and packed with fresh ingredients.
Ingredients
Scale
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
Chicken
- 1 pound lean ground chicken (or turkey) 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
Add-ins
- ½ cup your favorite salsa or enchilada sauce
- 1 ½ cups shredded Mexican blend cheese (or any shredded cheese of your choice)
Burritos
- 8 burrito size tortillas (regular, whole wheat, or gluten free)
Instructions
- Prepare the Recaito Mixture: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic, finely diced yellow onion, green and red bell peppers, cilantro, jalapeno, and canned diced green chiles. Sauté for 3-5 minutes until fragrant and the vegetables are slightly softened. Remove from skillet and set aside.
- Cook the Potatoes: In the same skillet, heat 1 to 2 tablespoons olive oil over medium heat. Add the diced gold potatoes, season with garlic powder, salt, and pepper. Cook, stirring occasionally, for about 10-12 minutes or until golden brown and tender. Remove from skillet and set aside.
- Cook the Ground Chicken: Add the lean ground chicken to the skillet over medium-high heat. Season with ground cumin, salt, and freshly ground black pepper. Cook, breaking up the meat with a spatula until fully cooked and browned, about 7-8 minutes. Drain any excess liquid if needed.
- Combine Ingredients: Return the recaito mixture and cooked potatoes to the skillet with the cooked ground chicken. Stir in ½ cup of salsa or enchilada sauce. Mix well to combine and heat everything through for about 2-3 minutes.
- Assemble the Burritos: Warm the tortillas briefly in a dry skillet or microwave to make them pliable. Lay each tortilla flat and evenly distribute the chicken and potato mixture among them. Sprinkle 1½ cups shredded Mexican blend cheese evenly among the burritos.
- Fold and Serve: Fold the sides of each tortilla over the filling, then roll tightly from one end to form burritos. Optionally, warm each burrito in a skillet or oven briefly to melt the cheese and crisp the outside slightly. Serve immediately with additional salsa or your preferred toppings.
Notes
- Use lean ground turkey as a substitute for chicken if preferred.
- Adjust the jalapeno amount for desired spice level or omit for a milder dish.
- For gluten-free burritos, choose certified gluten-free tortillas.
- To reduce fat, use less cheese or a low-fat cheese alternative.
- This recipe can be made ahead and reheated for convenient meal prep.
