Taco Bell Copycat Cantina Chicken Burritos
Equipment
- large skillet
- cutting board & sharp knife
Ingredients
- 2-3 cups cooked chicken (rotisserie)
- 1 medium yellow onion, diced
- 2-3 TBS taco seasoning or 1 packet from store
- 1/4 cup water
- 4-8 large burrito size flour tortillas
- 1/2 cup shredded iceberg lettuce
- 1/2 cup shredded red cabbage
- 1/2 cup shredded mexican cheese blend
- 1/2 cup crumbled fresco cheese
- 1/4 cup pico de gallo
- chipotle mayonnaise
- avocado lime ranch dressing
Instructions
- In a large skillet heat up cooked chicken, water, taco seasoning and onion. Cook until onion has softened and chicken is heated through. Turn off burner.
- Place 1/4 cup of the chicken mixture and place in the center of a burrito size flour tortilla. Top chicken with some shredded lettuce, cabbage, pico, cheeses, and drizzle mayonnaise & avocado dressing on the toppings.
- Pull in sides of tortilla over the toppings. Bring the bottom edge of tortilla over the toppings and side edges and roll until a burrito shape is formed.Prepare rest of burritos and set on a plate.
- Heat griddle or skillet to a medium high. Spray with non-stick cooking spray. Place burrito seam side down onto hot prepared griddle or skillet. Cook until golden brown and crispy on bottom. Turn over and cook again until bottom is golden brown & crispy.
- NOTE: this recipe can make up to 6 burritos.
All of Catherine’s taco, burrito, etc. recipes are absolutely delicious. All that I would recommend is when making Catherine’s big batch taco seasoning is to include the salt, as everything has the exact ratios. She has made certain of that. The first time I made it I did not include the salt and everything I made was too salty because I obviously added the wrong ratio of salt when adding it separately. Since then I have included the salt when I make a batch of her taco seasoning and everything has come out just right. Thanks Catherine!!
You’re welcome.