Description
Crispy Parmesan Garlic Chicken Burritos combine juicy breaded chicken, melted cheese, and soft flour tortillas toasted in butter until golden and crisp. This easy, satisfying meal is ready in about 30 minutes.
Ingredients
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 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil
1 cup shredded mozzarella or Monterey Jack cheese
1/2 teaspoon red pepper flakes, optional
2–3 large flour tortillas
1 tablespoon butter
Fresh chopped parsley, for garnish
Instructions
- Combine the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper in a shallow bowl and mix well.
- Dredge each chicken strip in the breadcrumb mixture, gently pressing the coating onto all sides so it adheres well.
- Heat the olive oil in a large skillet over medium heat. Add the coated chicken strips and cook for 3–4 minutes per side, until golden brown and cooked through. The thickest pieces should reach an internal temperature of 165°F (74°C).
- Transfer the cooked chicken to a plate and let it rest for about 2 minutes, then chop into bite-sized pieces.
- Lay the flour tortillas flat and sprinkle the shredded mozzarella or Monterey Jack cheese down the center. Top with the crispy chicken and optional red pepper flakes.
- Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito.
- Melt the butter in a clean skillet over medium heat. Place the burritos seam-side down and toast for 2–3 minutes per side, until the tortillas are crisp and golden and the cheese is melted.
- Slice the burritos in half, garnish with fresh chopped parsley, and serve hot.
Notes
For extra heat, increase the red pepper flakes or add sliced jalapeños or hot sauce.
For extra-cheesy burritos, combine mozzarella or Monterey Jack with cheddar or pepper Jack.
A thin layer of ranch or garlic ranch sauce can be spread over each tortilla before adding the filling.
Sautéed bell peppers, onions, spinach, corn, or mushrooms can be added; drain excess moisture first to keep the tortillas crisp.
Whole-wheat tortillas can be substituted for regular flour tortillas.
Avoid overcrowding the skillet when cooking the chicken so the coating becomes crisp rather than steaming.
Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat in a skillet over medium-low heat or in an air fryer at 350°F (175°C) for the crispiest results.
For longer storage, wrap assembled burritos individually and freeze. Thaw overnight in the refrigerator before reheating thoroughly.
Serve with salsa, sour cream, guacamole, garlic sauce, salad, seasoned rice, black beans, roasted vegetables, or corn.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American-Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 1250 mg
- Fat: 31 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
