Crunchy Chicken Burritos

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Crunchy Chicken Burritos
  • Prep 20 min
  • Total 40 min
  • Servings 10
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An easy, flavorful burrito the whole family will love.
Updated Jul 19, 2013


  • 2 tablespoons vegetable oil
  • 1 box Hamburger Helper™ crunchy taco
  • 1 cup water
  • 1 cup milk
  • 2 cups chopped deli rotisserie chicken
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro, if desired
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 10 Old El Paso™ flour tortillas for burritos (8 inch)
  • 1/2 cup fresh salsa


  • 1
    In 10-inch skillet; heat oil over medium heat until hot. Stir in uncooked rice (from Hamburger Helper box); continue cooking 2 to 3 minutes or until rice starts to brown. Stir in water, 1 cup milk and the sauce mix (from Hamburger Helper box) until blended. Heat to boiling.
  • 2
    Reduce heat. Cover and simmer about 20 minutes, stirring frequently, until rice is tender. Stir in chicken, lime juice and cilantro; cover and remove from heat. Let rest 5 minutes.
  • 3
    Meanwhile, in small bowl, stir together sour cream, milk and topping mix (from Hamburger Helper box); set aside. Slightly crush corn chips (from Hamburger Helper box); set aside.
  • 4
    Heat tortillas as directed on package. Spoon about 1/3 cup chicken mixture down center of each warm tortilla; spoon cheese topping and salsa over filling. Top with crushed corn chips. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top burritos with additional salsa and sour cream.


Nutrition Facts are not available for this recipe
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