Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chicken Burritos

  • Level: Easy
  • Yield: 4 servings
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Ingredients

4 flour tortillas, recipe follows, or use store-bought

1 cup good quality canned refried beans, warmed

2 cups shredded roasted chicken (see attached recipe for chicken tacos and prepare chicken in the same way) or leftover

2 tablespoons Crema, recipe follows, creme fraiche, or sour cream

1 avocado, peeled and sliced

2 large tomatoes, sliced

2 small bunches watercress, trimmed, washed and dried

2 tablespoons freshly squeezed lime juice

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Flour Tortillas:

2 1/2 cups all-purpose flour

Scant 1/2 cup vegetable shortening (3 1/2 ounces)

1 teaspoon salt

1 cup warm water

Crema:

2 cups heavy cream

1/4 cup buttermilk

Directions

Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.

Flour Tortillas:

In the bowl of a heavy-duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.

Crema:

In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.

Cook’s Note

If you are using leftover chicken for this dish, combine it with Arbol Salsa (recipe attached) before proceeding as directed with the recipe.

Grilled Chicken with Avocado Pesto

Beer Can Chicken

Chicken Piccata

Chicken Taco Meat

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