Spicy Chicken Burritos
(9)
Prep time 15mins
Cook time 30mins
Serves or Makes: 4 burritos

Recipe Card

ingredients

  • 1 pound boneless-skinless chicken breast, cut into 1 inch cubes
  • 1 tablespoon red chili flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon cajun seasoning
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 red bell pepper, seeded and diced
  • 1/2 red onion, diced
  • 2 garlic cloves, minced
  • 5 tablespoons Huy Fong Sriracha Hot Chili Sauce Ketchup
  • 1/4 cup cream cheese
  • 3 tablespoons sour cream
  • 4 burrito sized flour tortillas
  • 1 cup shredded mozzarella cheese
  • 1/2 cup romaine lettuce, chopped
  • 1/4 cup pickled jalapeño peppers
  • 1/4 cup fresh cilantro, roughly chopped

Method

  • Step 1

    Season the chicken cubes with red chili flakes, cumin, garlic powder, cajun seasoning, and lime juice. Season with salt and pepper.

  • Step 2

    Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook for 5-6 minutes, or until cooked through.

  • Step 3

    Add the red bell pepper, red onion, and garlic. Cook for 3-4 minutes, or until the vegetables are tender.

  • Step 4

    Add Huy Fong Sriracha Hot Chili Sauce Ketchup, cream cheese and sour cream, mix well.

  • Step 5

    Lay the tortillas on a flat surface. Divide the chicken mixture among the tortillas.

  • Step 6

    Sprinkle shredded mozzarella cheese, romaine lettuce, jalapeños and some more Huy Fong Sriracha Hot Chili Sauce Ketchup on each tortilla.

  • Step 7

    Roll up the tortillas tightly, tucking in the ends as you go.

  • Step 8

    Cook the wrap on both sides until the cheese is melted and you see light grill marks for about 1 minute on each side.

  • Step 9

    Serve with your favorite side and some Huy Fong Sriracha Hot Chili Sauce Ketchup.