If you’re looking for a light, tasty, and quick recipe to prepare, this creamy chicken burrito will become one of your favorites! Packed with protein and with very few ingredients, it’s perfect for a healthy lunch without sacrificing flavor. The creamy chicken burrito can be cooked in an air fryer, in a pan, or in the oven: you’ll find all the instructions in the procedure. It’s a simple preparation, suitable for the whole family, ready in minutes and so delicious that everyone will love it. A tasty and balanced idea to savor when you have little time but a craving for something special.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 Pieces
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 tortillas or flatbreads
- 2 slices chicken
- 6.3 oz ricotta
- 1 teaspoon smoked paprika (or sweet or spicy)
- 2 slices provola (optional)
- to taste salt
Tools
- Air Fryer
Steps
First, let’s cook the chicken slices. We’ve chosen the air fryer, without adding even a spray of oil (trust us: the meat will be very tender and juicy) setting the temperature to 375°F for about 10 minutes (depending on the thickness of the meat), flipping the slices a few minutes before the end for even browning. Alternatively, you can cook them in a well-heated non-stick pan (even a grill or cast iron pan are great); a few minutes per side will suffice. However, we do not recommend oven cooking if the chicken is unseasoned, as it tends to dry out.
Once cooked, cut the chicken into small pieces directly into a bowl: we used kitchen scissors to speed up the process. Then add the ricotta, a teaspoon of smoked paprika (sweet or spicy paprika works well too, based on your taste), and salt. Mix everything well until you get a creamy and well-distributed mixture.
At this point, take a flatbread or a tortilla (these are more elastic and easier to roll), distribute half of the mixture in the center, and if desired, add a thin slice of provola for a cheesy touch. Fold the sides inward and roll to form your burrito. Repeat the same operation with the second one.
For the final cooking, put the burritos back in the air fryer at 400°F for 3-5 minutes, until they are golden brown. Alternatively, we can heat them in a non-stick pan, over medium heat, gently turning them on all sides to make them crispy on the outside. If you prefer using the oven, we recommend heating them at 400°F for about 8-10 minutes, placing them on a baking tray with parchment paper.
Inside they will be incredibly creamy… Enjoy your meal!
Tips for you
• Alternatives to ricotta: you can replace it with a light spreadable cheese, thick Greek yogurt, or even stracchino, for a filling that is always creamy and light.
• Spicy version: add a pinch of chili pepper or a few drops of hot sauce for an extra kick.
• Vegetarian version: you can replace the chicken and enrich the filling with grilled zucchini, roasted peppers, or pre-cooked spinach to make it even more complete and balanced.
• Flatbread or tortilla: the flatbread works great, but if you seek more elasticity or want to roll them without breaking, prefer tortillas or rollable flatbreads (there are several options available in stores).
• Storage: burritos can be prepared in advance and stored in the fridge for 1-2 days, well wrapped in plastic wrap. When serving, simply heat them in an air fryer or pan for a few minutes.
• For cooking, I used the COSORI Dual Blaze Air Fryer with 6.4 liters capacity, which also features dual heating. You can find it here: air fryer.
Don’t miss the latest recipe of 👉 mhancha stuffed with ricotta and spinach… something indescribable: so good that you’ll make them all the time!
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