If you are looking for a light, tasty, and super quick recipe to prepare, this creamy chicken burrito will become one of your favorites! Rich in 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: in the procedure you will find all the instructions. It’s a simple preparation, suitable for the whole family, ready in just a few minutes and so good that everyone will love it. A tasty and balanced idea to enjoy when you have little time but a great desire for something special.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 Pieces
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 tortillas or flatbreads
- 2 slices chicken
- 6.35 oz ricotta
- 1 tsp smoked paprika (or sweet or spicy)
- to taste salt
Tools
- Air Fryer
Steps
First, cook the chicken slices. We chose 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), turning the slices a few minutes before the end for an even browning. Alternatively, they can be cooked in a well-heated non-stick pan (a griddle or cast iron pan is also great), just a few minutes per side will suffice. However, we do not recommend cooking in the oven if the chicken is not seasoned, as it tends to dry out.
Once cooked, cut the chicken into small pieces directly into a bowl: we used kitchen scissors to speed this up. Then add the ricotta, a teaspoon of smoked paprika (sweet or spicy works fine too, according to 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 flexible and easier to roll), spread half of the mixture in the center and, if desired, add a thin slice of provola for a melty touch. Fold the sides inward and roll to form your burrito. Repeat the same process with the second one.
For the final cooking, place the burritos back in the air fryer at 400°F for 3-5 minutes, until they are nicely browned. Alternatively, they can be heated in a non-stick pan, over medium heat, turning them gently on all sides to make them crispy on the outside. If you prefer to use the oven, we recommend heating them at 400°F for about 8-10 minutes, placing them on a baking sheet with parchment paper.
They will be super creamy inside… Enjoy your meal!
Tips for you
• Alternatives to ricotta: you can replace it with light spreadable cheese, thick Greek yogurt, or even stracchino, for a creamy and light filling.
• 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 are looking for more flexibility or want to roll them without breaking, choose tortillas or rollable flatbreads (there are several available on the market).
• Storage: burritos can be prepared in advance and stored in the fridge for 1-2 days, well wrapped in plastic wrap. When serving them, simply heat them in an air fryer or pan for a few minutes.
• To cook the seadas I used the COSORI Dual Blaze Air Fryer with 6.4 liters capacity, which also features dual resistance. You can find it here: air fryer.
Don’t miss the latest recipe of the 👉 mhancha stuffed with ricotta and spinach… so good that you’ll make them all the time!
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