Fresh and Zesty Recipes

Southwest Chicken Burrito

Southwest Chicken Burrito


  • 1 package Azteca® supersize tortillas
  • 1 medium zucchini cut in 1 inch strips
  • 1 cup fresh mushrooms, sliced
  • ½ cup onion, chopped
  • 1 (8ounce) can tomato sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons chili powder, 1 teaspoon paprika
  • ½ cup tomato, chopped
  • 1 clove fresh garlic, minced
  • 2 tablespoons oil
  • 1 ½ pounds chicken breast, skinned cut into 2 inch strips




Combine spice ingredients and set aside.

In a large skillet, heat oil over high heat for 1 minute. Add chicken, zucchini, mushrooms and onion; stir-fry until chicken is no longer pink and vegetables are crisp-tender. Reduce heat to medium. Stir in sauce; cook 2-3 minutes or until thick and bubbly; add tomato.

Heat tortillas per package directions. Place ½ cup filling down the center of each tortilla and fold burrito style. Serve with sour cream, guacamole and salsa, if desired.