Crispy Parmesan Garlic Chicken Burritos
Enjoy the crunch of crispy chicken combined with gooey cheese, all wrapped in a warm tortilla. Perfect for dinner or a tasty lunch!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 pieces boneless, skinless chicken breasts, cut into strips
- 1/2 cup plain breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil (for pan-frying)
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1/2 teaspoon red pepper flakes (optional)
- 2-3 large flour tortillas
- 1 tablespoon butter (for toasting the burritos)
- Fresh chopped parsley (for garnish)
Instructions
- In a shallow bowl, mix the breadcrumbs, grated parmesan, garlic powder, paprika, salt, and pepper.
- Coat each chicken strip in the breadcrumb mixture, covering it well.
- Heat olive oil in a large skillet over medium heat. Once hot, add the chicken strips in a single layer. Cook for about 3-4 minutes per side until golden brown and cooked through.
- Transfer the cooked chicken to a plate and let it rest for a couple of minutes. Then, chop the chicken into bite-sized pieces.
- Lay out each flour tortilla on a clean surface. Put a layer of shredded cheese in the center of each tortilla, then add the crispy chicken. If you like, sprinkle with red pepper flakes.
- Fold in the sides of the tortilla, then roll it up from the bottom to make a tight burrito.
- Melt the butter in a clean skillet over medium heat. Place the burritos seam-side down and toast for 2-3 minutes per side or until golden brown and crispy.
- Slice each burrito in half and garnish with fresh chopped parsley. Serve hot and enjoy!
Notes
These burritos are best served hot. Enjoy them on their own or with dipping sauces like salsa or guacamole. For leftovers, store in an airtight container in the refrigerator.