Crispy Parmesan Garlic Chicken Burritos
Crispy Parmesan Garlic Chicken Burritos are a delicious mash-up of crunchy, cheesy, and garlicky flavors wrapped in a soft tortilla — comfort food at its best.
Servings: 4 servings
Equipment
- Shallow Bowl
- Large Skillet
- Clean Skillet
Ingredients
Ingredients
- 2 pieces Boneless, skinless chicken breasts, cut into strips
- 1/2 cup Plain breadcrumbs
- 1/4 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1/2 teaspoon Paprika
- 1 teaspoon Salt
- 1/8 teaspoon Pepper
- 2 tablespoons Olive oil for pan-frying
- 1 cup Shredded mozzarella or Monterey Jack cheese
- 1/2 teaspoon Red pepper flakes (optional)
- 2–3 large Flour tortillas
- 1 tablespoon Butter for toasting the burritos
- to taste Fresh chopped parsley for garnish
Instructions
- Prepare the coating: In a shallow bowl, mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper until evenly combined.
- Dredge the chicken: Coat each chicken strip in the breadcrumb-Parmesan mixture, pressing gently so the coating adheres well.
- Heat the pan: Add olive oil to a large skillet and heat over medium heat until shimmering but not smoking.
- Cook the chicken: Place the coated chicken strips in the skillet in a single layer. Cook for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Rest and chop: Remove the chicken from the skillet and let it rest for a couple of minutes, then chop into bite-sized pieces.
- Assemble the burritos: Lay a tortilla flat. Add a layer of shredded cheese in the center, add the chopped crispy chicken, and sprinkle red pepper flakes if using.
- Roll tightly: Fold in the sides of the tortilla, then roll from the bottom up to form a tight burrito.
- Toast the burritos: Melt butter in a clean skillet over medium heat. Place the burritos seam-side down and toast 2–3 minutes per side until golden and crisp all over.
- Serve: Slice each burrito in half and sprinkle with fresh chopped parsley.
Notes
Use panko crumbs for an extra-light, super-crispy crust. Avoid overcrowding the pan for even browning.