Shredded Chicken Burrito

Shredded Chicken Burrito

Last night I felt like I was on an episode of Chopped.  I knew I wanted to make chicken burritos, but didn’t have a plan for the entire burrito.  So I looked around at what sounded good, made some magic happen, and it was a hit!  I tentatively brought the burrito over to Scott and asked how he liked it, and trust me, Scott is my toughest food critic…he liked it!  I knew I had a winner for sure on my hands at that point.  Woo hoo!  On top of that, it’s a snap to make.

Shredded Chicken Burrito


  • 1 large skinless, boneless chicken breast
  • 1 tsp fajita seasoning
  • 1 tbsp Fritos Jalapeno Cheddar Cheese Dip
  • 1 green onion, chopped
  • 1/3 cup whole pinto beans, drained
  • 1/3 cup Tostitos Medium Chunky Salsa
  • Medium flour tortillas
  • Mexican cheese blend


  • Clean your chicken by running it under water for a little bit, bring it to your chicken only cutting board, and cut away any fat pieces
  • Place the chicken in a pot and add cold water to the pot until it’s about halfway full
  • Add ½ tsp salt to water, then cook for 15 minutes
  • Take chicken out with tongs and place on a clean surface and shred it with one hand holding the chicken down with your tongs and a fork in the other hand actually doing the shredding


  • Set your oven to 350 F.  Place the tortillas in for 10 minutes to warm
  • In a large bowl, add all of the ingredients and mix
  • Take tortillas out of the oven and add 1/3 cup of the chicken mixture onto each tortilla near one edge.  Fold in sides of tortilla, roll up, starting from edge with filling.  Place the tortillas seam sides down in a greased baking dish and cook for 10 minutes.  Sprinkle with cheese on top during the last 2 minutes.


  • Optional Toppings: sour cream, salsa, guacamole

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