Mini Burrito Tortilla Cups

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 bowls, baby burrito bowls, or even tortilla cups 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 the 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 a relatively 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 medium-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 it 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 spicy 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)

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