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Ingredients (for 2-3 burritos):
For the chicken:
2 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 tsp salt
1/8 tsp pepper
2 tablespoons olive oil (for pan-frying)
For the cheese filling:
1 cup shredded mozzarella or Monterey Jack cheese
1/2 teaspoon red pepper flakes (optional)
To assemble:
2-3 large flour tortillas
1 tbsp butter (toasting the burritos)
Fresh chopped parsley (for garnish)
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Directions:
In a shallow bowl, mix breadcrumbs, parmesan, garlic powder, paprika, salt, and pepper. Dredge each chicken strip in the mixture until well coated.
Heat olive oil in a large skillet over medium heat. Cook the chicken strips for 3-4 minutes per side, or until golden brown and cooked through. Remove from heat and let rest for a couple of minutes, then chop into bite-sized pieces.
Lay each tortilla flat. Add a layer of cheese in the center, followed by crispy chicken and a sprinkle of red pepper flakes. Roll the burrito tightly by folding in the sides and then rolling from the bottom up.
Melt butter in a skillet over medium heat. Place the burritos seam-side down and toast for 2-3 minutes per side, until golden and crisp. Slice in half and sprinkle with fresh parsley.
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