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Healthy Ground Chicken Burritos Recipe

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4.6 from 84 reviews

These Healthy Ground Chicken Burritos are packed with a flavorful recaito mixture, seasoned ground chicken, tender sautéed potatoes, and melty cheese, all wrapped in warm tortillas. Perfect for a wholesome meal that balances spice, texture, and comfort while being mindful of nutrition.

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%
  • 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 diced)
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Add-ins

  • ½ cup your favorite salsa or enchilada sauce
  • 1 ½ cup shredded Mexican blend cheese (or any kind of shredded cheese you’d like)

Burritos

  • 8 burrito size tortillas (regular, whole wheat or gluten free)

Instructions

  1. Prepare the Recaito Mixture: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic, finely diced yellow onion, green bell pepper, red bell pepper, cilantro, jalapeno, and canned diced green chiles. Sauté until vegetables are softened and fragrant, about 5-7 minutes, stirring occasionally.
  2. Cook the Chicken: In the same skillet, add the lean ground chicken. Season with 2 teaspoons ground cumin, ½ teaspoon salt, and freshly ground black pepper to taste. Cook, breaking up the chicken with a spoon, until fully cooked and no longer pink, about 8-10 minutes. Stir well to combine with the recaito mixture.
  3. Sauté the Potatoes: In a separate pan, heat 1 to 2 tablespoons olive oil over medium heat. Add the diced gold potatoes and sprinkle with ½ teaspoon garlic powder, salt, and pepper. Cook until the potatoes are golden brown and tender when pierced with a fork, about 12-15 minutes, turning occasionally to brown evenly.
  4. Combine Fillings: Once the chicken mixture and potatoes are cooked, transfer the potatoes to the skillet with the chicken and vegetables. Stir in ½ cup of your favorite salsa or enchilada sauce until evenly mixed. Remove from heat.
  5. Assemble the Burritos: Warm the tortillas in a dry skillet or microwave to make them pliable. Lay each tortilla flat, spoon the chicken, potato, and vegetable mixture onto the center. Sprinkle generously with shredded Mexican blend cheese.
  6. Roll the Burritos: Fold the sides in, then roll the tortilla tightly from the bottom up to enclose the filling fully. Repeat with the remaining tortillas and filling.
  7. Optional – Melt the Cheese: If desired, place the rolled burritos seam side down in a skillet over medium heat. Cook for 2-3 minutes per side to crisp the tortilla and melt the cheese inside. Remove and serve warm.

Notes

  • You can substitute lean ground turkey for ground chicken if preferred.
  • Use whole wheat or gluten-free tortillas for a healthier or allergen-friendly option.
  • Adjust the jalapeno quantity according to your preferred spice level.
  • Leftover filling can be stored in the refrigerator for up to 3 days.
  • For added flavor, consider adding a squeeze of fresh lime juice to the filling before assembling.

Keywords: Healthy burritos, Ground chicken recipe, Mexican chicken burritos, Easy dinner ideas, Low fat meals

Find it online: https://busyrecipe.com/healthy-ground-chicken-burritos-recipe/