Chicken and Mushroom Burritos
The main pitfall of a homemade burrito is a soggy tortilla, and the fix is all in how you handle the vegetables. Cucumber and tomato give off a lot of water, so scoop out their seedy centers before chopping. A drier filling won’t soak through the wrap, and it holds together coming out of the oven.
The filling here is a mix: boiled chicken, sauteed cremini mushrooms, crisp fresh vegetables, and meltable shredded cheese, all bound with mayonnaise. A short bake browns the tortilla and melts the cheese inside, tying everything together. The classic burrito comes from the Mexican state of Chihuahua, where thin wheat tortillas have long stood in for corn ones, and the filling varies almost endlessly. A note for shoppers: cremini are the brown “baby bella” mushrooms; ordinary white button mushrooms work just as well.
Do It Better
- Swap the breast for boiled thigh meat; dark meat is juicier and won’t dry out.
- Give over some of the mayonnaise to sour cream or Greek yogurt for a lighter filling.
- Wrap into a tight envelope, folding in the sides, or the filling leaks out while baking.
Serve hot, straight from the oven, with rice and stewed beans. Wrapped burritos keep in the fridge for up to a day; reheat on a dry skillet to bring back the crunch.
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Ingredients
Instructions
Boil the chicken, let it cool slightly, chop finely, then season with salt and pepper.
Wash the mushrooms, cover with water, bring to a boil, and simmer for 5 minutes, then cool and chop.
Combine the mushrooms with the finely chopped vegetables, chicken, shredded cheese, and mayonnaise.
Wrap the filling in the tortillas, brush the tops with the remaining mayonnaise, and bake in the oven for 10 minutes.
Serve with rice and stewed beans. Add salsa, fresh herbs, and lettuce leaves to taste.
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