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Easy Mini Burritos

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Servings: 8
  • Course: Main DishAppetizers & Snacks

Make these delicious mini burritos from Reynolds Wrap Ambassador, The Recipe Critic. You can easily make ahead and reheat in foil for a delicious party snack.

Reynolds Kitchens® Tips

Reynolds Wrap® Tip

Line your sheet pan with Reynolds Wrap® Aluminum Foil to make a one-pan meal with minimal clean up!


  • 12, 10-12 ” flour tortillas
  • 2 pounds ground chicken
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 1 package boxed Mexican rice made according to package instructions
  • 2 cups cheddar cheese grated
  • 1 13 ounce can pinto beans drained
  • 1 cup Pico de Gallo
  • 1 cup sour cream
  • Reynolds Wrap® Aluminum Foil


Step 1

In a large skillet over medium heat, brown ground chicken along with chili powder, cumin, garlic powder and salt. Once cooked remove from heat and set aside.

Step 2

Working with one tortilla at a top fill center with cooked rice, prepared chicken, cheddar cheese, beans, Pico de Gallo and sour cream. Fold in sides and tightly roll burrito. Follow by wrapping burrito in a similar manner with a 10 inch piece of Reynolds Wrap® Aluminum Foil. Repeat the above steps with remaining ingredients.

Step 3

Preheat oven to 375°F. Arrange aluminum wrapped burritos on a baking sheet and bake on center rack for 20 minutes.

Step 4

Serve cut in half along with extra salsa and sour cream.

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