burritos

Chicken carnitas made in the pressure cooker so they're quick and easy! We crisp them up in the broiler and they are perfect to meal prep and enjoy for the week!

Pressure Cooker Crispy Chicken Carnitas

chicken breasts (or thighs)

cumin

EACH chili powder AND dried oregano

salt and pepper

orange (about ¼ cup)

lime juice

chicken broth

garlic, pressed

yellow onion, quartered

chipotle pepper + 1-2 tablespoons adobo sauce

bay leaf

cilantro (stems included)

oil +

mayo

milk

chipotle peppers + 1 tablespoons adobo sauce

salt and garlic powder

Combine the cumin, chili powder, oregano, salt and...

Combine the cumin, chili powder, oregano, salt and pepper in a bowl. Sprinkle the seasons over the chicken breasts on both sides.

Heat the instant pot on the sauté setting....

Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts on both sides for a minute on each side. Do this in batches so the chicken sears rather than steaming. Remove the chicken to a plate. Add the onions and pressed garlic, let cook 2 minutes flipping as needed to brown all sides evenly.

Add the chicken back into the pressure cooker...

Add the chicken back into the pressure cooker along with the orange zest, orange juice, lime juice, chicken broth, whole chipotle pepper(s), adobo sauce, bay leaf, and cilantro. Cover the instant pot and  let pressure cook on the 'chicken' setting for 8-10 minutes depending on the size of the chicken breast. Prepare the chipotle sauce while you wait for the chicken to cook. Allow the pressure to release naturally or turn to the 'vent' setting. Allow it to vent completely before removing the lid.

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to the 'broiler' setting. Remove the chicken breast to a clean surface and shred the chicken using 2 forks. Place in a large bowl and drizzle ¼ cup of  cooking liquid over the shredded chicken and toss to coat. Drizzle 1 tablespoon of the oil over the surface of a baking sheet. Add the chicken and drizzle the second tablespoon of oil on top. Stir to coat evenly.

Broil the chicken for 10-12 minutes stopping half...

Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.

While the chicken is pressure cooking, add the...

While the chicken is pressure cooking, add the sauce ingredients to a blender and blend until smooth.

Pack flavour into your meal with these easy vegetarian enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

Vegetarian Enchiladas

olive oil

onions,chopped

carrots,grated

2-3 tsp chilli powder(mild or hot, according to your taste)

tomatoes

pulsesin

wholemeal tortillas

low-fat natural yogurt

extra-mature cheddarcheese (or veg alternative), finely grated

Vegetarian enchiladas

Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.

Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.

Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

Zesty beef and loads of cheese wrapped in a tortilla and baked until golden.

Cheesy Taco Pockets

beef

taco seasoning

oz cream cheese (room temp)

salsa

cheddar cheese (shredded)

butter (melted)

flour tortillas

sour cream (salsa, tomatoes, etc.

Cook ground beef, crumble and drain.

Add packet of taco seasoning and follow instructions on packet to season ground beef.

In a medium sized mixing bowl, beat cream cheese until almost fluffy.&nbsp;Slowly add in salsa and blend well.

Take a tortilla and spread a spoon full of the salsa mixture in the center. Spoon some ground beef on top of the salsa mixture (enough to cover the salsa). Top with cheese.

Fold the tortilla up as you would a burrito.&nbsp;Place on greased cookie sheet.

Brush tops of the burritos with melted butter. Bake at 350°F for 15 minutes or until golden brown. Remove from oven and garnish with taco toppings.

I like dishes which you can serve with different toppings. Taco Pockets is an ideal recipe for a party because everyone can choose the topping they like.

CHEESY TACO POCKETS RECIPE

lb ground beef;

- tbsp taco seasoning, depends

- oz cream cheese,

salsa;

cheddar cheese;

- tbsp butter, melted;

tortillas.

Preheat oven to 350°F. Line baking tray or baking dish with a parchment paper.

Brown ground beef in a skillet. Add taco seasoning depending on the packet instruction (we use 2 tbsp). Turn off the heat.

Beat cream cheese in a mixing bowl using an electric mixer. Add salsa when cream cheese is fluffy. Then, mix until well combined.

Place tortilla on the work surface. Add 1 tbsp of cream cheese and salsa mixture to the center of the tortilla. Cover this mixture with cooked beef. Then, top with shredded cheddar cheese. Wrap tortilla the same as a burrito. Repeat with the remaining tortillas.

Place taco pockets on the prepared baking tray. Then, brush wrapped tortillas with melted butter and top with shredded cheddar cheese.

Bake in the preheated oven for 10-15 minutes or until taco pockets are golden and cheese melts. Serve immediately with your favorite toppings (guacamole, hot sauce, salsa, sour cream).

Chicken Burrito Recipe for busy people! Meal prep 17 chicken burritos in an hour in Instant Pot or on the stove and freeze for later. Or turn chicken burrito into a low carb burrito bowl.

Chicken Burrito

brown rice (rinsed & drained)

black beans (rinsed & drained (skip if cooking on the stove))

chicken breasts (boneless & skinless)

tbsp taco seasoning (low sodium)

tbsp cumin

garlic powder

salt

water broth

corn (frozen

cilantro (chopped)

onion

oz any soft cheese (shredded)

green or red cabbage (thinly shredded)

17 large whole wheat tortillas

In Instant Pot, add brown rice, black beans, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water. No need to stir.

Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. In the meanwhile, chop cilantro and onion; shred cabbage and cheese.

After Instant Pot has finished cooking, do Quick Release by turning the valve to Venting. If beans look a bit dry on top, it's OK. They will soak up more liquid as you stir.

Shred chicken using 2 forks right in the pressure cooker. Then add salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.

Instant Pot

The only difference is that you will have to use 2 x 15 oz cans of low sodium black beans, rinsed &amp; drained.

In a large pot, add brown rice, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water (everything but black beans). Cover, bring to a boil, reduce heat to low and cook for 45 minutes or until water is absorbed.

Shred chicken right in the pot. Add canned black beans, salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.

Stovetop

Tear 17 sheets of aluminum foil for wrapping the burrito.

Place tortilla on top of foil. Add 3/4 cup of filling below the center and near to the edge closer to you. Top with some shredded cabbage and cheese.

Fold up the bottom to almost cover the filling. Then fold up the edges. Roll up tightly and then roll again in foil. Picture tutorial above will help.

How to Wrap Burrito

If frozen, thaw first overnight in the fridge.

Bake at 450 for 20-25 minutes. It takes a while for burritos to get warmed through and cheese to melt. I was surprised as well.

That's why I like to broil for 10-15 minutes.

You can also warm burritos up in a microwave without tin foil. Keep your eye on it as ovens vary. I would start with 2 minutes.

How to Reheat Burrito

https://content.jwplatform.com/videos/CrLo2Ltp.mp4

Busy? Meal prep 17 burritos in 30 minutes in your pressure cooker and freeze for later. Or turn into a low carb burrito bowl.

Healthy Chicken Burrito Recipe

These 5-ingredient vegetarian freezer burritos are perfect for making a big batch of and then having for lunches throughout the week.

5-Ingredient Vegetarian Freezer Burritos

dry brown rice (cooked (yields about 2 cups))

tortilla shells

black beans (drained)

salsa (to heat level of your liking)

Mexican blend shredded cheese

Cook rice according to package instructions (I cook this ahead of time).

Lay a tortilla shell on a board, add a few spoonfuls of brown rice, then topp with a few spoonfuls of black beans, salsa and a pinch of shredded cheese.

Roll the burrito tightly.

Wrap the burrito in plastic wrap and then put in a ziplock freezer bag. Repeat until all the burritos are made.

To warm the burritos: I like the toaster oven method best- I remove the burrito from the freezer and remove plastic wrap. Put on a plate and cover with a paper towel and microwave for 30 seconds, then put in the toaster oven on high heat for 10 minutes, flipping half way through, until both sides start to brown slightly.

If you don't have a toaster oven, simply microwave burrito on a plate on high, covered in a paper towel for 1 minute, then flip the burrito and microwave for an additional minute. Let sit in the microwave for one minute, then remove and enjoy. Sometimes I've had to microwave for an additional 30 seconds if the burrito is really stuffed!

A super simple slow cooker recipe for shredded Mexican chicken taco meat made with chicken breasts perfect for tacos, burritos, rice bowls and more made with only three ingredients.

3-Ingredient Crock Pot Chicken Taco Meat

chicken breasts

butter

Grilled to perfection, these Beyond Meat Burritos are filled with cilantro lime rice, black beans, salsa, cheddar, and of course, Beyond Meat!

Beyond Meat Grilled Burritos

rice

sea salt

cilantro (minced)

lime juice (freshly squeezed)

oz Beyond Meat Beef Crumbles

14 oz can black beans (drained)

cheddar cheese

Tbsp salsa

Tortillas (Extra Large Burrito size

Guacamole

Sour Cream

Lettuce

Salsa

Cook the rice according to package instructions, or cook in your rice cooker.  (I cook mine in the rice cooker.)

Cook the rice

While the rice cooks, make the Beyond Meat Beef Crumbles.

Add the crumbles, salt, and olive oil to a frying pan, and cook on medium heat until warm and slightly browned, about 10-15 minutes.  Taste, and add additional salt if needed.

While the crumbles and rice cook, you can drain the black beans and grate the cheddar.

Make the Beyond Meat/meat substitute

Preheat the oven to 375 degrees.

Once the rice is done (and still warm!) transfer it to a medium-sized mixing bowl.

Add the butter/Earth Balance, olive oil, salt (start with ½ tsp, you can add more later if needed), cilantro, and 1 Tbsp lime juice.

Mix until everything is completely incorporated, the butter/Earth Balance cubes have melted, and the cilantro is evenly distributed.

Taste, and add the remaining ¼ tsp salt and the additional Tbsp of lime juice if desired.

Season the rice

Grease a 9x9 pan.  Spread the rice in the bottom of the pan.  Use an offset spatula to get the rice even and level.

Now spread the meat substitute evenly over the rice.

Next, dollup the salsa evenly over the morning star crumbles by the tablespoon.  Use your offset spatula to spread the salsa out.  Don’t worry if the salsa does not spread completely evenly.  The salsa definitely won’t touch every square inch of the surface and that is ok!  The flavor really carries and a little bit goes a long way!

Now spread the drained black beans out in an even layer on top of the salsa.

Last, sprinkle the cheddar/vegan cheddar over the black beans.

Bake the casserole, uncovered, at 375 degrees for 15 minutes, until the cheese has melted and every layer is warmed through.

Let the casserole cool for 15 minutes.  At this point, you can enjoy the casserole as is, or use it as a filling in grilled burritoes!

Layer the casserole

Place a generous amount of the casserole filling inside a tortilla, trying to maintain the casserole layers so that each bite of the burrito will have something from each layer.  Fold the tortilla up into a burrito.  (Allowing the casserole to cool for 15 minutes before compiling the burritos will help you maintain the layers as you transfer the filling to the tortilla.)

Heat a few Tbsps of olive oil in a skillet over medium heat until the oil is warm, about 1 minute, and add the burrito to the skillet.

Grill/fry over medium heat until the tortilla side that is face down in the skillet turns golden brown, about 3-4 minutes.

Flip the burrito so the other side is now face down in the skillet, and fry for an addition 3-4 minutes, until this side is also golden brown.

Remove the grilled burrito from the skillet, and place on a plate that&#039;s been lined with a paper towel to remove excess oil.

Repeat the process until you&#039;ve used all the casserole filling.  If you use the Extra Large Burrito Tortillas I reccomend, you should get about 5 grilled burritoes. (Feel free to use whatever tortilla size you prefer.)

Grill the burritos

Serve these grilled burritos with greens, and garnish with salsa, guacamole, sour cream, hot sauce, etc.  Enjoy!

Serve and enjoy!

Pack these vegan wraps with vegetables, rice and chipotle black beans to make a delicious and nutritious lunch.

Vegan burritos

tortilla wraps

spinach leaves, shredded

avocado, thinly sliced (optional)

sauce,

tbsp oil

garlic clove, crushed

tbsp chipotle paste

can chopped tomatoes

black beans,

coriander,

wholegrain rice,

lime, juiced

½ red onion, very finely chopped

hazelnuts, roughly chopped

To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.

If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.

Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.

These vegan breakfast burritos are loaded with roasted potatoes, avocado, mushrooms, and peppers. They are great for a healthy protein-packed breakfast or brunch! Furthermore, they are easy to make with simple ingredients. Are you tired of eating oatmeal for breakfast? Then try these plant-based savory breakfast burritos!

Top 34 burritos recipes from across the web

The most viewed burritos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 34 burritos recipes from across the web

The most viewed burritos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pressure Cooker Crispy Chicken Carn...

Vegetarian Enchiladas

Cheesy Taco Pockets

CHEESY TACO POCKETS RECIPE

Chicken Burrito

5-Ingredient Vegetarian Freezer Bur...

3-Ingredient Crock Pot Chicken Taco...

Beyond Meat Grilled Burritos

Vegan burritos

Vegan Breakfast Burritos

Instant Pot Breakfast Burritos

Make Ahead Bean and Rice Burritos

Burrito Skulls

Air Fryer Frozen Burrito | How to C...

Clean Eating Lunch Box Burritos Rec...

Best Burrito-Sized Flour Tortilla R...

Ground Beef Burritos

The Best Meal Prep Chipotle Beef Bu...

Chicken Burrito

Freezer Burritos

Beef Burritos

Easy Scrambled Tofu Breakfast Burri...

Slow Cooker Carnitas Recipe by Tast...

Beyond Meat Grilled Burritos

Brazil nut refried beans

Make-Ahead Breakfast Burritos

Pulled beef cheek soft tacos

Beef and Bean Burritos

Best Ever Chicken Fajitas

Smothered Beef & Bean Burrito Bake

Healthy chicken burritos

Burrito Ranchero

The Only Breakfast Burrito Recipe Y...

The Vegan Breakfast Burrito

The most viewed burritos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine