Introduction

Oh my goodness, friends, get ready for a recipe that’s going to become your new weeknight obsession! I’m talking about these incredibly delicious Crispy Parmesan Garlic Chicken Burritos. Seriously, the moment I first made these, my kitchen filled with the most amazing aromas, and my family devoured them in minutes. They’re the perfect blend of savory, cheesy goodness, all wrapped up in a perfectly crispy tortilla. You’ll be amazed at how simple they are to whip up, making them ideal for those busy evenings when you still want something truly satisfying and homemade.

Why You’ll Love This Recipe

Fast: Perfect for a quick weeknight meal.
Easy: Simple steps that even beginner cooks can follow.
Giftable: Imagine making a batch to share – they’re a guaranteed hit!
Crowd-pleasing: Kids and adults alike will adore these.

Ingredients

Gathering your ingredients is the first step to burrito bliss! Here’s what you’ll need:

2 boneless, skinless chicken breasts, cut into strips – Chicken is our star here, keeping it lean and juicy.
1/2 cup plain breadcrumbs – These are key for that amazing crispy coating!
1/4 cup grated Parmesan cheese – Hello, savory, nutty flavor!
1 teaspoon garlic powder – For that irresistible garlicky punch.
1/2 teaspoon paprika – Adds a hint of color and a touch of smokiness.
1 teaspoon salt – Brings out all the wonderful flavors.
1/8 teaspoon pepper – Just a little zing to balance everything out.
2 tablespoons olive oil – For getting that perfect golden sear on the chicken.
1 cup shredded mozzarella or Monterey Jack cheese – Melted cheese is non-negotiable, right? I love a good melty blend!
1/2 teaspoon red pepper flakes (optional) – If you like a little heat, these are your friends!
2-3 large flour tortillas – Choose your favorite size, but large ones make for the best burritos.
1 tablespoon butter – For that final, golden, crispy sear on the outside of your burritos.
Fresh chopped parsley (for garnish) – A little pop of freshness and color!

How to Make It

Let’s get cooking! It’s as easy as 1, 2, 3… well, 12, but each step is a breeze!

Prep the Coating: In a shallow dish, like a pie plate, whisk together the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper. This is your flavor party in a dish!
Coat the Chicken: Take your chicken strips and give them a good dredge in that breadcrumb mixture. Make sure every piece is nicely coated – this is where the magic happens for that crispy texture.
Heat the Skillet: Grab your favorite skillet and add the olive oil. Heat it over medium-high heat. You want it nice and hot, but not smoking.
Cook the Chicken: Carefully place the coated chicken strips in the hot skillet. Cook them until they’re beautifully golden brown and cooked all the way through. Once they’re done, remove them from the skillet and set them aside on a plate.
Prepare the Cheese: In a small bowl, mix together your shredded mozzarella or Monterey Jack cheese with the optional red pepper flakes if you’re feeling a little adventurous.
Assemble the Burritos: Lay out one of your large flour tortillas on a clean surface.
Add the Chicken: Place a generous portion of your cooked, crispy chicken strips right in the center of the tortilla.
Top with Cheese: Sprinkle a good amount of your cheesy mixture over the chicken.
Roll ‘Em Up: Now for the burrito-folding technique! Fold in the sides of the tortilla first, then tightly roll it up from the bottom. Think of it like tucking in a cozy blanket. Repeat this for the rest of your chicken and cheese.
Crisp ‘Em Up: Melt the butter in that same skillet over medium heat.
Pan-Fry to Perfection: Place your rolled burritos seam-side down in the skillet. Cook them for about 2-3 minutes per side, until they’re gloriously golden brown and that cheese inside is perfectly melted and gooey.
Garnish and Serve: Remove the burritos from the skillet, sprinkle with fresh chopped parsley for a touch of green, and serve immediately. Enjoy every delicious bite!

Substitutions & Additions

The beauty of this recipe is how adaptable it is! Feel free to play around:

Cheese: Don’t have mozzarella or Monterey Jack? Cheddar, pepper jack, or a Mexican blend would be fantastic too!
Spices: Want to mix up the spice profile? Try adding a pinch of cumin or onion powder to your breadcrumb mixture for a different twist.
Add-ins: Feeling fancy? You could add some cooked rice, black beans, or sautéed onions and peppers inside your burrito before rolling. Just make sure everything is cooked through!
Tortillas: While flour tortillas are classic, whole wheat or even gluten-free tortillas would work.

Tips for Success

A few little tricks to make your burritos absolutely perfect:

Don’t Overcrowd the Skillet: When cooking the chicken, make sure you give the strips some space. Overcrowding will steam them instead of crisping them. Cook in batches if needed.
Even Coating is Key: Ensure your chicken is fully coated in the breadcrumb mixture for maximum crispiness.
Prepping Ahead: You can totally coat the chicken strips a few hours in advance and keep them covered in the fridge. Just cook them when you’re ready! The cheese mixture can also be prepped.
Rolling Tightly: A tightly rolled burrito will hold together better during the pan-frying stage.

How to Store It

Got leftovers? Lucky you! Let the burritos cool completely before storing them. Wrap them tightly in plastic wrap or place them in an airtight container in the refrigerator. They’re best enjoyed within 2-3 days. To reheat, you can pop them in a skillet over medium heat with a touch of butter for that fresh-from-the-pan crispiness, or warm them gently in the oven or a toaster oven.

FAQs

Can I bake these instead of pan-frying?: Absolutely! After assembling the burritos, you can bake them on a baking sheet at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until golden and heated through. You won’t get quite the same crispiness as pan-frying, but they’ll still be delicious!
Can I make these ahead of time and freeze them?: Yes! Assemble the burritos, wrap them tightly in plastic wrap, then in foil. Freeze them for up to 2-3 months. Thaw them overnight in the refrigerator and then cook as directed (pan-frying or baking).
Is the red pepper flake necessary?: Not at all! They’re purely optional. If you don’t like any heat, just leave them out. The burritos will still be bursting with flavor from the Parmesan and garlic.

Crispy Parmesan Garlic Chicken Burritos

Incredibly delicious and satisfying Crispy Parmesan Garlic Chicken Burritos with a perfect blend of savory, cheesy goodness, all wrapped up in a perfectly crispy tortilla. Ideal for busy weeknights.

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Prep Time 15

Cook Time 15

Equipment

Shallow dish for coating the chicken
Skillet for cooking chicken and finishing burritos
Plate for setting aside cooked chicken
Small bowl for mixing cheese
Clean surface for assembling burritos

Ingredients

Chicken and Coating

2 boneless, skinless chicken breasts chicken breasts cut into strips
0.5 cup plain breadcrumbs key for crispy coating
0.25 cup grated Parmesan cheese savory, nutty flavor
1 teaspoon garlic powder garlicky punch
0.5 teaspoon paprika hint of color and smokiness
1 teaspoon salt enhances flavors
0.125 teaspoon pepper a little zing
2 tablespoons olive oil for searing chicken

Burrito Assembly and Finishing

1 cup shredded mozzarella or Monterey Jack cheese for melty cheese
0.5 teaspoon red pepper flakes optional, for heat
2 large flour tortillas choose your favorite size
1 tablespoon butter for golden, crispy sear
fresh chopped parsley for garnish

Instructions

Prep the Coating: In a shallow dish, like a pie plate, whisk together the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper.
2 boneless, skinless chicken breasts chicken breasts
Coat the Chicken: Take your chicken strips and give them a good dredge in that breadcrumb mixture. Make sure every piece is nicely coated.
2 boneless, skinless chicken breasts chicken breasts
Heat the Skillet: Grab your favorite skillet and add the olive oil. Heat it over medium-high heat until nice and hot, but not smoking.
2 boneless, skinless chicken breasts chicken breasts
Cook the Chicken: Carefully place the coated chicken strips in the hot skillet. Cook until beautifully golden brown and cooked through. Remove from skillet and set aside.
2 boneless, skinless chicken breasts chicken breasts
Prepare the Cheese: In a small bowl, mix together your shredded mozzarella or Monterey Jack cheese with the optional red pepper flakes.
2 boneless, skinless chicken breasts chicken breasts
Assemble the Burritos: Lay out one large flour tortilla on a clean surface.
2 boneless, skinless chicken breasts chicken breasts
Add the Chicken: Place a generous portion of your cooked, crispy chicken strips in the center of the tortilla.
2 boneless, skinless chicken breasts chicken breasts
Top with Cheese: Sprinkle a good amount of your cheesy mixture over the chicken.
2 boneless, skinless chicken breasts chicken breasts
Roll 'Em Up: Fold in the sides of the tortilla, then tightly roll it up from the bottom. Repeat for the rest of your chicken and cheese.
2 boneless, skinless chicken breasts chicken breasts
Crisp 'Em Up: Melt the butter in the same skillet over medium heat.
2 boneless, skinless chicken breasts chicken breasts
Pan-Fry to Perfection: Place your rolled burritos seam-side down in the skillet. Cook for about 2-3 minutes per side, until gloriously golden brown and cheese is melted and gooey.
2 boneless, skinless chicken breasts chicken breasts
Garnish and Serve: Remove burritos from the skillet, sprinkle with fresh chopped parsley, and serve immediately.
2 boneless, skinless chicken breasts chicken breasts

Notes

For added flavor, try a pinch of cumin or onion powder in the breadcrumb mixture. You can also add cooked rice, black beans, or sautéed vegetables to the burritos. Ensure chicken is evenly coated for maximum crispiness and don't overcrowd the skillet when cooking.