Baby Burrito Bowls

These Mini Burritos are made in an edible tortilla bowl – they’re perfect finger food, fun to make and bursting with flavour!

Mini Burritos

I was researching what to call these, and baby burritos was so fitting. Also, if you google ‘baby burritos’ you might just die of happiness. Thank me later. For now, mini burrito, baby burrito, tortilla cups any of those will do. You know what I’m talking about 🤣ANYWAY. Here’s why you’re gonna LOVE these beauties:

• Burrito Chicken – I’ll show you the ultimate spice combo for burrito chicken.
• Rice – Easy peasy lime cilantro/coriander rice gives these cups a gorgeous blast of flavour.
• Any Occasion – There’s literally no occasion that isn’t perfect for serving these up.

They’re also so fun to make! But even more fun to eat. So let’s tuck into all the tips and tricks real quick. Follow me…

Burrito Chicken

For this recipe you’ll need boneless skinless breasts (can sub thigh if that’s what you have) and a really simple spice mix (all details in recipe card). You’ll want to butterfly each breast right through. This is to increase the surface area of spice on the chicken.

Make sure you fry the breasts over high heat, just so they pick up a bit of char (some char = extra flavour). From there, just rest and then cube into small chunks when needed.

How to make Burrito Chicken (quick summary)

1. Butterfly breasts and add seasoning & oil.
2. Fully coat.
3. Fry over high heat.
4. Flip and continue until cooked through.

Cilantro Lime Rice

I know coriander/cilantro is a controversial ingredient, but, it totally works here. You can use plain rice for this recipe, but it’s always nice to spruce it up a little.

For this recipe I use cooked long grain rice, but any rice you have on hand will work. Alongside this, you’ll just need fresh cilantro/coriander and fresh lime juice.

How to make Cilantro Lime Rice (quick summary)

1. Cook rice in salted water.
2. Add coriander/cilantro and lime juice.
3. Stir then adjust to flavour preference.

Tortilla Cups

Alrighty, here’s where things get fun. For the full burrito cups here’s what you’ll need:

• Wraps
• Refried Beans
• Rice
• Chicken
• Cheese

The easiest way to make the mini tortilla cups is to get 1 burrito sized wrap and slice into 3 smaller ‘mini’ wraps. You can either do this with a large cookie cutter, or just slice around a small bowl (as I do below). You’re looking for them around 4.5″ in size.

Once you’ve cut them, just fold them into a greased muffin tin and stuff in your fillings.

From there, it’s just a case of loading the cheese on top and baking in the oven!

I recommend you completely cover the chicken, just so it doesn’t dry out in the oven. Here I use a Mexican cheese blend, but you can use any cheese you fancy!

What to serve with baby burritos?

• Guac
• Salsa
• Sour Cream

You could also give them an extra squeeze of lime juice and a pinch of cilantro/coriander, but that’s all you need. I highly recommend the toppings, they really do compliment these babies so well.

Can I make these ahead of time?

Absolutely! Just make them, tightly cover and store in the fridge (2-3days) then bake as instructed.

Can these be frozen?

Yup. You can freeze before cooking, then thaw in the fridge and bake as instructed. Or you can freeze any leftovers, then thaw and bake (covered with foil) until piping hot again.

If you like the look of these tortilla cups check out my Breakfast Toast Cups! 

For more easy and fun Tex Mex twists give these beauties a ganders too:

Fun Tex Mex Recipes

• BBQ Chicken Nachos
• Breakfast Burritos
• Sweet Potato Quesadillas
• Turkey Tacos

Alrighty, let’s tuck into the full recipe for these baby burrito bowls shall we?! 😁

How to make Mini Burritos (Full Recipe & Video)

5 from 6 votes

Mini Burrito Tortilla Cups

By: Chris Collins

These Mini Burritos are made in an edible tortilla bowl - they're perfect finger food, fun to make and bursting with flavour!

Prep: 20 minutes mins

Cook: 25 minutes mins

Total: 45 minutes mins

Servings: 12 burritos

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Equipment

• 12 Hole Non Stick Muffin Tray
• Sharp Knife & Chopping Board
• Medium Mixing Bowl (for rice)
• Frying Pan (for chicken)
• 4.5"/12cm Cookie Cutter (or small bowl)

Ingredients 

1x2x3x

Burrito Chicken

• ▢ 2 Chicken Breasts, at room temp (approx 9oz/250g each)
• ▢ 2 tbsp Olive Oil
• ▢ 1 heaped tsp EACH: Smoked Paprika, Cumin
• ▢ 1/2 tsp EACH: Onion Powder, Garlic Powder, Oregano, Salt
• ▢ 1/4 tsp Cayenne Pepper
• ▢ pinch of Black Pepper

Coriander/Cilantro Lime Rice

• ▢ 1.5 cups Cooked Rice (1/2 cup uncooked - see notes)
• ▢ 2 tbsp finely diced Cilantro/Coriander, or to taste
• ▢ 1/2 Lime, juice only

Burrito Cups

• ▢ 4 Burrito Size Tortilla Wraps
• ▢ 1x 14oz/400g can of Refried Beans
• ▢ 2.5 cups / 250g Shredded Mexican Cheese Blend, or cheese of choice

To serve

• ▢ Salsa
• ▢ Guac
• ▢ Sour Cream

Cook ModePrevent your screen from going dark

Instructions 

• Mix 1.5cups cooked rice with 2 tbsp coriander/cilantro and the juice of half a lime (or to taste). Place to one side.
• Butterfly your chicken breasts right through to make 4 even sized breasts. Coat in 2 tbsp olive oil and 1 heaped tsp smoked paprika & cumin, 1/2 tsp onion powder, garlic powder, oregano and salt, 1/4 tsp cayenne pepper and a pinch of black pepper.
• Heat a pan over high heat and place in breasts. Fry for a few mins until they start the char (some char = authentic flavour) then flip, turn down heat to medium-high and continue frying until cooked through the centre. Remove from pan and rest until needed, then cube into small chunks.
• Use a 4.5"/12cm cookie cutter or cut around a similar sized pot, glass or bowl to create 3 mini tortilla circles from your 4 large tortillas (12 mini in total)
• In a grease proof muffin tray (or lightly grease yourself) fold each mini tortilla into a hole (see video for reference). Spoon in to each tortilla cup: 1 tbsp refried beans, 1 tbsp rice, cubed chicken then gently push down with the back of a spoon or your hand. Top with cheese (make sure all chicken is covered or it will dry out).
• Pop in the oven at 375F/190C for 15-20mins, or until they turn golden and crispy on top. Spoon out to remove from tray, then top with guac, salsa and sour cream.

Video

Notes

a) Rice - I usually boil up 1/2 cup rice, which results in around 1.5cups cooked. Make sure you season with plenty of salt. I usually go for long grain rice, but use whatever you have on hand.

b) Chicken - Definitely make sure you slice through each breast, this will increase the surface area (more seasoning!) Don't scared to char a little, it'll add extra flavour. You can also sub boneless/skinless thighs if that's what you have.

c) Make Ahead - These are perfect to make ahead of time! Just make sure the chicken is completely cool, then stack and tightly cover in the fridge until needed (2-3days ahead will be fine) then cook at suggested time, adding on a few minutes extra if cooking straight from fridge.

d) Freeze - You can freeze these before cooking, just thaw in the fridge then bake as instructed. Or, allow them to cool, then tightly cover and store in the freezer. Thaw in fridge and reheat in oven with foil over at 180C/356F until piping hot through the centre.

e) Calories - per burrito with no toppings.

Your Private Notes:

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Nutrition

Calories: 277kcal | Carbohydrates: 23.32g | Protein: 18.97g | Fat: 11.7g | Saturated Fat: 4.919g | Polyunsaturated Fat: 1.001g | Monounsaturated Fat: 4.532g | Trans Fat: 0.004g | Cholesterol: 53mg | Sodium: 420mg | Potassium: 273mg | Fiber: 2.1g | Sugar: 1.28g | Vitamin A: 288IU | Vitamin C: 0.7mg | Calcium: 204mg | Iron: 1.49mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

If you loved this Mini Burrito Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!