Prep: 15 Mins Cook: 15 Mins

Creamy Chicken Burritos


  • 1 fresh boneless, skinless chicken breasts
  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 6 ozs. cream cheese
  • 8 ozs. green chili peppers, sliced
  • 1/2 teaspoon coriander
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 8 flour tortillas
  • 8 fl. ozs. ORTEGA Salsa - Thick & Chunky (Medium)


In a skillet, cook boneless chicken breast in oil; add chopped onion and chopped garlic. Cook until the onion is soft then remove the chicken, cool and slice or shredd into thin strips. Return the chicken to the skillet with cream cheese, sliced green chili peppers, coriander, oregano, and salt; heat through. Divide over flour tortillas and roll or fold the tortilla around the filling. Serve with salsa.

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