Crisp Chicken Burritos – Taco Time Style Chimichanga

Taco Time Crisp Chicken Burritos

If you’ve never had fried Crisp Chicken Burritos, you’re really missing out.  Most folks would just call these Chicken Chimichanga’s, and they wouldn’t be wrong either, but Taco Time likes to call them Crisp Burrito’s.  I filmed and posted Taco Time’s Fried Crisp Bean Burrito recipe a while back, which is their original recipe, and those are phenomenal but they introduced these a few years later, with their beef recipe, and they quickly became one of my new favorite burritos.  I order these every time I hit the drive through.  You can make the Beef Crisp Burritos, using this same concept, by referring to my Chili No Beans recipe, if you’re interested.

Crisp Chicken Burritos Filling

The filling recipe for these Crisp Chicken Burritos is very simple and easy to make.  It consists of four parts; cooked ground chicken, chopped onion, chopped green chili’s and cream cheese.  Technically you could get away with using canned chicken, if you want to make it even easier, but I find that cooking my own chicken tastes better and it reduces the sodium content drastically.  Now all you have to do is salt and pepper to taste.

Frying Crisp Chicken Burritos

The secret to Frying an open end Crisp Chicken Burrito is simple.  Place about 4 ounces of the chicken and cream cheese mix in the center of a flour tortilla and spread it thin in the middle, leaving about a half inch of space on each end of the tortilla.  Rolling the burrito tight is very important and sealing the end of the tortilla with a flour paste will insure that the burrito won’t unroll or unravel while frying.  I can use a tooth pic to keep them together, if you prefer, but this is the professional way to do it.

More Related Recipes

Crisp Bean Burritos, Beef Chimichangas, Chili Chimichangas, Kalua Pork Burrito, Volcano Quesarito, Bean & Cheese Burrito, Frozen Beef & Bean Burritos, Chipotle Chicken, Shredded Chicken Tacos, Grilled Chicken Quesadilla, Pico De Gallo, Fresh Salsa, Fire Roasted Salsa, Taco Salad, Margarita Mixer.

Crisp Chicken Burritos Ingredients:

• 16 Flour Tortillas – Soft and pliable for wrapping
• 2 lbs Ground Chicken – Use breast, thighs, or both for flavor
• 8 oz Cream Cheese – Adds creaminess and richness
• 1/2 Onion (Chopped) – Sweet, savory depth
• 4 oz Green Chilies (Chopped) – Mild heat and tang
• 1/2 tsp Smoked Paprika (Optional) – Subtle smoky flavor
• Salt & Pepper – Enhances taste

Flour Paste:

• 1/4 cup Flour + 1/4 cup Water – Seals tortillas before frying
• Oil for Frying – Crisp, golden perfection

Instructions:

1. Cook the Chicken – In a pan, cook ground chicken over medium heat until browned. Drain excess liquid.
2. Mix the Filling – Add chopped onion, green chilies, cream cheese, smoked paprika (if using), salt, and pepper. Stir until well combined and creamy. Remove from heat.
3. Prepare the Flour Paste – Mix flour and water in a small bowl until smooth.
4. Fill & Roll – Place 2-3 tablespoons of the filling onto each tortilla. Fold in the sides and roll tightly like a burrito.
5. Seal – Brush the edge with flour paste to keep it closed.
6. Fry – Heat oil to 350°F. Fry burritos for 2-3 minutes, turning until golden brown and crispy.
7. Drain & Serve – Remove from oil, drain on paper towels, and enjoy with Salsa Verde.

Be sure to watch the short video tutorial and I’ll show you exactly how to make these Crisp Chicken Burritos!

Recommended

Deep Fryer, Stand Mixer, Pots & Pans