Burritos de Pollo en Salsa Verde (Green Salsa Chicken Burritos)
Shredded chicken warmed in tangy tomatillo salsa with rice and cheese, rolled up in soft flour tortillas.
Made with Salsa verde (cooked tomatillo salsa) and Flour tortillas and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 837kcal
- 83.6gcarbs
- 3.8gof which sugars
- 28.1gfat
- 11gsaturates
- 60.7gprotein
- 4.3gfibre
- 2.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put your ready made shredded chicken (see the base recipe) in a wide pan with your ready made salsa verde (see the base recipe). Simmer for 8 minutes, stirring, until the sauce has thickened and clings to the meat and the chicken is steaming hot all the way through.
8 min - 2
Stir through half the coriander and taste for salt and lime.
- 3
Warm your homemade flour tortillas (see the base recipe) in a dry pan for 15 seconds a side.
- 4
Spread a spoonful of rice down the middle of each tortilla, add the chicken and a handful of cheese.
- 5
Fold in the sides and roll up tightly.
- 6
Heat the oil in a frying pan and cook the burritos seam side down for 2 minutes, then turn and cook for 1 to 2 minutes until golden.
3 min 30 s - 7
Serve with the remaining coriander and lime wedges.
Tips
- Reduce the chicken in the sauce until it is nearly dry. A sloppy filling makes the tortillas split.
- Monterey Jack melts smoothly. Mozzarella or mild Cheddar both work.
- For a wet style burrito, ladle warm salsa verde over the top and bake for 10 minutes.
- Add pickled jalapenos for a sharper kick.
Storing and freezing
Keep in the fridge for up to 3 days or freeze wrapped for up to 2 months. Reheat until steaming hot all the way through.
Questions
Can I use leftover roast chicken?
Yes. Shred about 400 g of cooked chicken and simmer it in the salsa verde as written. Make sure the chicken has been chilled quickly and is used within 2 days.
Are these burritos spicy?
Mild to medium, depending on how hot your salsa verde is. Serve extra salsa on the side for people who want more heat.
Can I make them dairy free?
Yes. Leave out the cheese or use a dairy free melting cheese. The chicken, salsa verde and flour tortillas contain no dairy.
More made with salsa verde (cooked tomatillo salsa)
Tacos Dorados de Papa (Crispy Potato Tacos)
GFDFEF
Tostadas de Coliflor al Pastor (Pastor Cauliflower Tostadas)
GFDFEF
Huevos en Salsa Verde (Eggs Poached in Green Salsa)
NFV
Molotes de Barbacoa y Papa (Oaxacan Fried Masa and Potato Turnovers)
GFEFNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
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