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Pan-fried burrito

Pan-Toasted Burrito

This Mexican-style wrap makes for a quick, filling bite! This skillet burrito recipe is perfect for fans of Mexican food. The classic fillings are beans, corn, and tomatoes, but feel free to tweak things to your taste — add or leave out whatever you like.

Ropotushka

Recipe author

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Composition / ingredients

Servings:

Tortillas (4 tortillas, 65 g each)

260

Chicken breast

400

Vegetable oil

Tomatoes (medium)

Canned beans (in tomato sauce)

350

Canned corn

350

Onion (medium)

Garlic

Hard cheese

200

Fresh herbs (to taste)

Salt

Dry spices

Sour cream (or mayonnaise, for serving, to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 10 g

Fats 23 % 7 g

Carbohydrates 43 % 13 g

157 kcal

GI: 14 / 21 / 64

Cooking method

Step 1:

Gather all your ingredients. You can buy ready-made tortillas or make them yourself. If buying, check the expiration date carefully and make sure the package is sealed — otherwise the tortillas may dry out and be hard to roll. Choose a cheese that melts well.
Step 2:

Cut the chicken breast into thinner pieces — the thinner they are, the faster they'll cook. Boil for 15 minutes once the water returns to a boil, then let cool a little.
Step 3:

Peel and rinse the onion and garlic. Cut the onion into thin half-moons so it cooks quickly and holds its shape. Slice the garlic crosswise into thin slivers. Wash the tomatoes and remove the stem ends. If the tomatoes have tough skins (as winter ones often do), peel them. Dice them small so they cook faster.
Step 4:

Heat a skillet and carefully add 2 tablespoons of vegetable oil. Sauté the onion and garlic over high heat, stirring occasionally, for 3–4 minutes.
Step 5:

Add the tomatoes and 3 tablespoons of the sauce from the canned beans to the pan. Simmer over medium heat for about 5 minutes.
Step 6:

Cut the chicken into small cubes and add it to the pan. Drain the remaining sauce from the beans (you won't need it) and drain the corn as well. Add the beans and corn to the pan.
Step 7:

Rinse and chop the fresh herbs. Season with salt and spices to taste. Everyone's palate is different when it comes to salt, sweetness, heat, and tang, so always add spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some are easy to overdo (chili pepper, for one). Stir in the chopped herbs, mix well, and take the pan off the heat.
Step 8:

Grate the cheese on the large holes of a box grater. That way it melts nicely and won't spill out when you roll the burrito.
Step 9:

Warm a tortilla briefly in a skillet to soften it. Spread a quarter of the filling and cheese over it.
Step 10:

Roll up the tortilla, tucking in the ends. Brush the finished burrito with vegetable oil on both sides.
Step 11:

Transfer to a dry skillet. Toast over medium-low heat for about 5 minutes per side. If the filling has cooled completely, it'll take a little longer.

Burritos made this way come out very filling and tasty. As a bread lover, I find the filling more than generous. Serve them with your favorite sauces — though I like them plain.
An easy way to peel tomatoes: wash them, score a shallow X on top with a sharp knife, and drop them into boiling water for 1–2 minutes. Remove, cool slightly, and slip off the skins.
Use an oil with a high smoke point for frying. Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Refined oils handle heat better and have higher smoke points than most unrefined ones. Good high-smoke-point choices include refined sunflower, olive, and grapeseed oil.
How do you pick good canned corn? Always check the date on the can. If it's in a glass jar, look closely at the kernels — they should be uniform in size and color, whole, and unblemished. The ingredient list shouldn't include dyes, preservatives, or flavor enhancers.