Taco Bell Copycat Cantina Chicken Burritos


Taco Bell Copycat Cantina Chicken Burritos

Course Main Course, Main Dish
Cuisine American, Mexican, texmex
Author Catherine’s Plates


  • large skillet
  • cutting board & sharp knife


  • 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


  • 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.

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