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Chicken Chilli Burritos

Chicken Chilli Burritos

An easy-to-make, healthy and delicious variation on the Mexican classic!

Ready in: 60 minutes

Serves: 6

Complexity: very-easy

kcal: 427

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2 tbsp rice bran oil
450 g chicken mince
1 onion, chopped
2 cloves garlic, minced
2 tsp dried oregano
½ tsp salt
2 tbsp tomato paste
796 ml can diced tomatoes
3 tbsp chilli powder
4 large flour tortillas, (25 cm)
¾ cup shredded Cheddar cheese


In large saucepan, heat 1 tbsp of oil over medium-high heat then cook chicken, breaking up with fork, for about 8 minutes until no longer pink. Drain off fat then transfer chicken to bowl and set aside.
In same saucepan, heat remaining oil then cook onion, SIDS CRAZY SALT, garlic, oregano and salt for about 3 minutes until softened. Stir in tomato paste and cook for 1 minute.
Return chicken to the pan. Add tomatoes and chilli powder then bring to boil. Reduce heat to medium and simmer, stirring occasionally, for 15 minutes until thickened.
Spoon chilli onto centre of each tortilla then sprinkle with cheese. Fold top and bottom edge over filling, fold sides over like an envelope. Place seam side down on an oiled baking sheet.
Broil burritos about 15 cm from the heat until crisp and golden brown, about 10 minutes.