Parmesan Garlic Chicken Burritos

Parmesan Garlic Chicken Burritos

This recipe creates a creamy, savory garlic Parmesan chicken filling that’s a wonderful twist on traditional burritos.

Yields: 4-6 large burritos
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients:

For the Chicken Filling:

• 1 lb chicken breast, cut into cubes or strips

• 2 tablespoons butter

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 4-5 cloves garlic, minced

• ½ cup grated Parmesan cheese

• ½ cup heavy cream or half-and-half

• 1 tablespoon all-purpose flour (to thicken the sauce)

For Assembling the Burritos:

• 4-6 large (10-inch) flour tortillas

• 1 ½ cups cooked rice (white or brown)

• 1 cup shredded Monterey Jack or mozzarella cheese

• 2 cups fresh spinach or 1 cup frozen spinach, thawed and drained

• Optional: Sautéed sliced mushrooms, diced tomatoes, or roasted red peppers

Instructions:

1. Season the Chicken: Pat the chicken cubes dry with paper towels. In a bowl, toss them with the salt, black pepper, and paprika.

2. Cook the Chicken: In a large skillet over medium-high heat, melt the butter. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until cooked through and golden brown.

3. Create the Sauce: Reduce the heat to medium. Push the chicken to one side of the skillet. Add the minced garlic to the butter in the empty space and cook for 30-60 seconds until fragrant. Sprinkle the tablespoon of flour over the garlic and butter and whisk for 1 minute to cook off the raw flour taste.

4. Make it Creamy: Gradually pour in the heavy cream, whisking constantly to combine with the flour-butter mixture into a smooth sauce. Let it simmer for 1-2 minutes until it begins to thicken.

5. Add Parmesan: Stir in the grated Parmesan cheese until melted and the sauce is smooth. Combine the sauce with the chicken in the skillet. Taste and adjust seasoning if needed. Remove from heat.

6. Warm the Tortillas: To make them pliable, warm the tortillas one at a time in a dry skillet for about 20 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds.

7. Assemble the Burritos: Lay a warm tortilla flat. In the center, layer the following, leaving a 2-inch border at the top and bottom:

   • A scoop of cooked rice.

   • A handful of fresh spinach.

   • A generous portion of the Parmesan garlic chicken mixture.

   • A sprinkle of shredded Monterey Jack cheese.

8. Fold the Burrito: Fold the sides of the tortilla inward over the filling. Then, lift the bottom flap (closest to you) and fold it up and over the filling, tucking it in tightly. Roll the burrito away from you, keeping it tight. Repeat with remaining tortillas.

9. Optional Crispy Step (Highly Recommended): For a crispy, sealed burrito, heat a clean skillet over medium heat. Place the burrito seam-side down and cook for 2-3 minutes until golden brown and sealed. Carefully flip and cook the other side for another 2 minutes.

Flavor Variations & Pro-Tips:

• Add Vegetables: Sauté sliced mushrooms or onions with the chicken for extra flavor and texture.

• Spinach Alternative: If using frozen spinach, make sure to squeeze out ALL excess water before adding it to the burrito to prevent sogginess.

• Creamier Filling: Add 2 oz of cream cheese along with the heavy cream for an extra rich and creamy filling.

• Make it a Bowl: Skip the tortilla and serve the Parmesan garlic chicken over rice with a side of steamed vegetables for a low-carb option.

• Meal Prep: These burritos freeze beautifully! Wrap each cooled burrito tightly in foil and freeze for up to 3 months. Reheat in the oven at 375°F (190°C) for 25-30 minutes, or unwrap and microwave for 3-4 minutes.

Enjoy your delicious, cheesy, and comforting creation