Fast cuisine
Juicy chicken cheese burrito without rice
This burrito is strong, juicy and very useful in everyday life because it seems full and rounded even without rice. Spicy chicken, melted cheese and a good filling make this a quick after-work meal that still tastes like real food.
Timing
- Total time: 25 minutes
- Preparation: 10 minutes
- Pan time: 15 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 865 kcal
- Protein
- ≈ 63.5 g
- Carbohydrates
- ≈ 56 g
- Fat
- ≈ 38.6 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 peppers · ≈ 300.0 g
- 2 onions · ≈ 200.0 g
- 1 large zucchini · ≈ 250.0 g
- 2-3 tbsp yogurt or sour cream · ≈ 37.5 g
- 1-2 tbsp oil · ≈ 20.48 g
- 2 cans of beans · ≈ 480 g
- 200-250 g grated cheese · ≈ 225 g · Assumed quantity / reference product
- 4 large flour tortillas · ≈ 240 g
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600-700 g shredded chicken
- 2 peppers
- 2 onions
- 1 large zucchini
- 2 cans of beans
- 200-250 g grated cheese
- 2-3 tbsp yogurt or sour cream
- 4 large flour tortillas
- 1-2 tbsp oil
- 1 teaspoon paprika powder
- 1 tsp cumin
- ½ tsp chili
- Salt
- pepper
Instructions
- Peel onions and cut into strips. Cut peppers and zucchini into small pieces. Rinse and drain beans.
- Heat the oil in a large pan and fry the chicken strips vigorously.
- Add onions, peppers and zucchini and fry for 3-4 minutes.
- Stir in beans, paprika, cumin, chili, salt and pepper.
- Reduce the heat and stir the grated cheese into the filling along with the yogurt or sour cream until everything is creamy and juicy.
- Warm the tortillas briefly so that they become soft and pliable.
- Place some filling in the middle of each tortilla as an elongated strip.
- Fold in the sides on the left and right, then roll them up tightly from bottom to top.
- Optionally, toast the burritos in a dry pan for 2-3 minutes per side.
