Our Recipes

Mini Ground Chicken Burritos

  • Yield: 6 servings
  • Prep Time:40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes


  • 12 Frescados Taco Style Flour Tortillas (6 inches)
  • 2 tbsp olive oil
  • 1 lb ground chicken
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 cup refried beans
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced tomatoes
  • 1/2 cup diced onion
  • 1/3 cup packed cilantro leaves
  • 1 jalapeño pepper, seeded and diced
  • 1 cup plain Greek yogurt
  • 2 tsp freshly grated lime zest
  • 2 tbsp freshly squeezed lime juice
  • 2 tbsp finely chopped cilantro



  1. Mini Chicken Burritos: In medium skillet set over medium-high heat, add oil. Add chicken, salt and pepper; cook, stirring occasionally to break up chicken for 5 to 6 minutes or until starting to brown. Stir in garlic, chili powder, cumin and oregano. Cook, stirring occasionally, for 3 to 5 minutes or until chicken is cooked through and mixture is fragrant.
  2. Warm tortillas according to package directions.
  3. Spread refried beans evenly down center of each tortilla, leaving a 1-inch border and dividing evenly. Top with cheese and chicken mixture. Sprinkle with tomatoes, onion, cilantro and jalapeño. Fold in the sides, then roll up tightly from the bottom.
  4. Jalapeno-Lime Yogurt Dip: In small bowl, stir together yogurt, lime zest, lime juice, cilantro, jalapeño, cumin and salt until combined.
  5. Serve burritos with dip.


Tips: Substitute ground chicken with ground beef, pork or turkey, or use plant-based ground round.

If desired, grill, bake or pan-sear burritos until tortilla is toasted and cheese has melted.