Comida Kraft
Recipe Box

Crispy Chicken Burrito Bundles

Crispy Chicken Burrito Bundles is rated 3.1052631578947367 out of 5 by 19.
Prep Time
15
min.
Total Time
47
min.
Servings

4 servings

Corn, beans and melted cheese all rolled up in a crispy-coated chicken bundle. These impressive burritos are easier to make than you might think.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Cover baking sheet with foil; spray with cooking spray. Combine corn, beans, salsa and 1/2 cup cheese. Place chicken, top-sides down, on work surface; top with corn mixture. Roll up tightly, starting at one short end of each.
  • Place coating mix in shallow dish. Add chicken; turn to evenly coat all sides. Place, seam-sides down, on prepared baking sheet.
  • Bake 25 to 30 min. or until chicken is done (165ºF). Sprinkle with remaining cheese; bake 2 min. or until melted.
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Note

Refrigerate leftover canned beans. Use in soup, stew, chili or a quick tossed salad.

Serving Suggestion

Serve with hot cooked rice and additional salsa on the side.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 340
Total fat 16g
Saturated fat 6g
Cholesterol 90mg
Sodium 870mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 2g
Protein 28g
% Daily Value
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I had difficulty rolling these so I only managed 3 successful rolls. I had difficulty rolling these so I only managed 3 successful rolls. The filling just kept falling out, I think my thighs were too small. So I coated the chicken in the shaken bake first, cooked it, then topped it with the bean and corn mixture and added more cheese on top. Baked it for an extra 5 minutes to heat everything through. They turned out delicious and I preferred my method. I served it with Spanish rice and a Mexicali salad.
Date published: 2014-10-29
Rated 5 out of 5 by from I used 6 boneless chicken breasts which I pounded thin and doubled the stuffing mixture. I used 6 boneless chicken breasts which I pounded thin and doubled the stuffing mixture. I added garlic powder, pepper, cumin & chili powder to the stuffing mixture & added chili powder & cumin to the breading mixture. My husband took the leftovers to work with him (he's an engineer on the railroad) and heated them up on the sidewall of the engine. It smelled the engine up so good he had to share with his conductor and trainee!!!
Date published: 2011-04-20
Rated 5 out of 5 by from This was an awesome recipe. This was an awesome recipe. I used chicken breasts, pounded thin, seasoned with salt and pepper, added the filling ingredients and rolled in a mixture of panko and shredded cheese. They took 35-40 minutes to cook as they were large. Served them with rice cooked in chicken broth. Definitely a 'make again'!
Date published: 2010-12-07
Rated 3 out of 5 by from I think it sounds good, and yes the instructions are not very well written, but I think its just... I think it sounds good, and yes the instructions are not very well written, but I think its just telling you to fill the tortillas like you would fill any burrito, the instructions for the crispy outside are helpful though. I suppose you could use just that part for any burrito recipe
Date published: 2010-11-10
Rated 1 out of 5 by from Was disappointed to read this recipe; there are already several recipes on this site using the same... Was disappointed to read this recipe; there are already several recipes on this site using the same exact ingredients (with the exception of the shake and bake) They need new ideas in the test kitchen. A lot of them here are very dated.
Date published: 2010-11-10
Rated 4 out of 5 by from Read the recipe... Read the recipe... It calls for 'boneless' chicken thighs (just like boneless breasts). So you lay out the thighs - put a bit of filling on each - roll up the thighs - you could use a toothpick to hold it together if needed.
Date published: 2010-11-11
Rated 2 out of 5 by from I found it difficult to keep the corn and beans from falling out while trying to roll up. I found it difficult to keep the corn and beans from falling out while trying to roll up. Very mild in flavor and dry. Needs more flavor, moisture and something to hold the beans and corn together.
Date published: 2010-11-29
Rated 4 out of 5 by from This recipe is like Chicken Cordon Bleu, but with a Southwestern flair. This recipe is like Chicken Cordon Bleu, but with a Southwestern flair. The chicken itself is the wrap. I did follow the suggestion about pounding the thighs flat and they were easy and tasty.
Date published: 2010-11-11
  • 2016-08-27T10:28CST
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