Mini Burrito Tortilla Cups

hand holding tortilla cup above white background

5 from 6 votes

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

Prep Time25

Cook Time25

Total Time50

Course: Finger Food, Party Food

Cuisine: Tex Mex

Servings: mini burrito bowls

Author: Chris Collins

Cost: £1.50 / $2

Equipment

Sharp Knife & Chopping Board
Medium Sized Mixing Bowl (for chicken)
Large Frying Pan & Tongs (for chicken)
Small Mixing Bowl (for rice)
12 Hole Muffin Tray
4.5"/12cm Cookie Cutter (or small pot/bowl for making mini tortillas)

Ingredients

Burrito Chicken

2x 250g/9oz Chicken Breasts, close to room temp
1 heaped tsp EACH: Smoked Paprika, Cumin
1/2 tsp EACH: Onion Powder, Garlic Powder, Oregano, Salt
1/4 tsp EACH: Cayenne Pepper, Black Pepper
2 tbsp Olive Oil

Coriander/Cilantro Lime Rice

1 1/2 cups Cooked Rice (see notes)
2 tbsp finely diced Cilantro/Coriander, or to preference
1 Lime, or to taste

Burrito Cups

4 Large Flour Tortilla Wraps
1x 400g/14oz can of Refried Beans
250g / 2 1/2 cups Cheese (see notes)

To serve

Salsa
Guac
Sour Cream

Instructions

Preheat the oven to 190C/375F.
Butterfly the chicken breasts right through the centre to create 4 even-sized breasts. In a mixing bowl combine the oil and seasoning then coat the chicken.
Heat a large pan over medium-high heat then add the chicken and fry for a few minutes until lightly charred on the bottom (you can brush the top with any leftover marinade). Flip and continue frying for another few minutes until lightly charred on the other side and just about cooked through the centre. Remove and place in a bowl to one side, then slice into small cubes just before needed (toss the cubes in the resting juices so no flavour is wasted).
In a small mixing bowl mix the rice, coriander and lime juice (to taste). Place to one side.
Use a 4.5"/12cm cookie cutter or cut around a similar-sized pot, glass or bowl to create 3 mini tortilla circles from each tortilla (12 mini in total).
In a grease-proof muffin tray fold each mini tortilla into a hole (see video for reference). Spoon into 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 them in the oven for 15-20mins, or until they turn golden and crispy on top. Spoon out to remove from the tray, top with guac, salsa and sour cream then serve and enjoy!

Video

Notes

a) Rice - I usually boil up 1/2 cup rice, which results in around 1 1/2 cups cooked. Make sure you season with plenty of salt. I usually go for long-grain rice, but in reality you can use whatever you have on hand. You can also sub 1x 220g packet of microwave rice and use that (should be the perfect amount).

b) Chicken - If you want to marinate this, just add a squeeze of lime juice to the oil and seasoning, then tightly cover the chicken and rest in the fridge for up to 24 hours. Bring out 30 mins or so before needed and continue with the recipe. Don't waste any flavour at any stage! If there's excess in the pan, make sure to keep it and combine it with the cubed chicken. You can also stir in the resting juices and any flavours from the chopping board when you slice it.

c) Cheese - I use a Spicy Cheese Mix, but Cheddar or Monterey Jack would work perfectly.

d) 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 (2-3 days ahead will be fine) then cook at the suggested time, adding on a few minutes extra if cooking straight from the fridge.

e) Freeze - You can freeze these before cooking, just thaw in the fridge then bake as instructed. Or fully cook them, 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.

f) Calories - per burrito with no toppings.

Nutrition