Easy Mini Burritos
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 8
- Course: Main DishAppetizers & Snacks
Make these delicious mini burritos from Reynolds Wrap Ambassador, The Recipe Critic. You can easily make ahead and reheat in foil for a delicious party snack.
Reynolds Kitchens® Tips
Reynolds Wrap® Tip
Line your sheet pan with Reynolds Wrap® Aluminum Foil to make a one-pan meal with minimal clean up!
Ingredients
- 12, 10-12 ” flour tortillas
- 2 pounds ground chicken
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1 package boxed Mexican rice made according to package instructions
- 2 cups cheddar cheese grated
- 1 13 ounce can pinto beans drained
- 1 cup Pico de Gallo
- 1 cup sour cream
- Reynolds Wrap® Aluminum Foil
Directions
Step 1
In a large skillet over medium heat, brown ground chicken along with chili powder, cumin, garlic powder and salt. Once cooked remove from heat and set aside.
Step 2
Working with one tortilla at a top fill center with cooked rice, prepared chicken, cheddar cheese, beans, Pico de Gallo and sour cream. Fold in sides and tightly roll burrito. Follow by wrapping burrito in a similar manner with a 10 inch piece of Reynolds Wrap® Aluminum Foil. Repeat the above steps with remaining ingredients.
Step 3
Preheat oven to 375°F. Arrange aluminum wrapped burritos on a baking sheet and bake on center rack for 20 minutes.
Step 4
Serve cut in half along with extra salsa and sour cream.
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