Finger Food/ Tex Mex

Baby Burrito Bowls

May 2, 2020 by Chris Collins

These Mini Burritos are made in an edible tortilla bowl – they’re perfect finger food, fun to make and bursting with flavour!

overhead shot of burritos across marble background with hand grabbing one

Mini Burritos

I was researching what to call these, and baby burritos was so fitting. Also, if you google ‘baby burritos’ you might just die of happiness. Thank me later. For now, mini burrito, baby burrito, tortilla cups any of those will do. You know what I’m talking about 🤣ANYWAY. Here’s why you’re gonna LOVE these beauties:

  • Burrito Chicken – I’ll show you the ultimate spice combo for burrito chicken.
  • Rice – Easy peasy lime cilantro/coriander rice gives these cups a gorgeous blast of flavour.
  • Any Occasion – There’s literally no occasion that isn’t perfect for serving these up.

They’re also so fun to make! But even more fun to eat. So let’s tuck into all the tips and tricks real quick. Follow me…

hand holding tortilla cup above white background

Burrito Chicken

For this recipe you’ll need boneless skinless breasts (can sub thigh if that’s what you have) and a really simple spice mix (all details in recipe card). You’ll want to butterfly each breast right through. This is to increase the surface area of spice on the chicken.

Make sure you fry the breasts over high heat, just so they pick up a bit of char (some char = extra flavour). From there, just rest and then cube into small chunks when needed.

How to make Burrito Chicken (quick summary)

  1. Butterfly breasts and add seasoning & oil.
  2. Fully coat.
  3. Fry over high heat.
  4. Flip and continue until cooked through.

How to make burrito chicken - 4 step by step photos

Cilantro Lime Rice

I know coriander/cilantro is a controversial ingredient, but, it totally works here. You can use plain rice for this recipe, but it’s always nice to spruce it up a little.

For this recipe I use cooked long grain rice, but any rice you have on hand will work. Alongside this, you’ll just need fresh cilantro/coriander and fresh lime juice.

How to make Cilantro Lime Rice (quick summary)

  1. Cook rice in salted water.
  2. Add coriander/cilantro and lime juice.
  3. Stir then adjust to flavour preference.

How to make cilantro lime rice - 3 step by step photos

Tortilla Cups

Alrighty, here’s where things get fun. For the full burrito cups here’s what you’ll need:

  • Wraps
  • Refried Beans
  • Rice
  • Chicken
  • Cheese

The easiest way to make the mini tortilla cups is to get 1 burrito sized wrap and slice into 3 smaller ‘mini’ wraps. You can either do this with a large cookie cutter, or just slice around a small bowl (as I do below). You’re looking for them around 4.5″ in size.

Once you’ve cut them, just fold them into a greased muffin tin and stuff in your fillings.

How to make mini burritos - 6 step by step photos

From there, it’s just a case of loading the cheese on top and baking in the oven!

I recommend you completely cover the chicken, just so it doesn’t dry out in the oven. Here I use a Mexican cheese blend, but you can use any cheese you fancy!

How to bake mini burritos - 2 step by step photos

What to serve with baby burritos?

You could also give them an extra squeeze of lime juice and a pinch of cilantro/coriander, but that’s all you need. I highly recommend the toppings, they really do compliment these babies so well.

Can I make these ahead of time?

Absolutely! Just make them, tightly cover and store in the fridge (2-3days) then bake as instructed.

Can these be frozen?

Yup. You can freeze before cooking, then thaw in the fridge and bake as instructed. Or you can freeze any leftovers, then thaw and bake (covered with foil) until piping hot again.

closeup shot of mini burrito on slate

If you like the look of these tortilla cups check out my Breakfast Toast Cups!ย 

For more easy and fun Tex Mex twists give these beauties a ganders too:

Fun Tex Mex Recipes

Alrighty, let’s tuck into the full recipe for these baby burrito bowls shall we?! 😁

closeup shot of burrito sliced in half showing filling

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How to make Mini Burritosย (Full Recipe & Video)

hand holding tortilla cup above white background

Mini Burrito Tortilla Cups

These Mini Burritos are made in an edible tortilla bowl - they're perfect finger food, fun to make and bursting with flavour!
5 from 4 votes
Print Pin Rate
Course: Finger Food / Party Food
Cuisine: Tex Mex
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings (click & slide): 12 burritos
Calories: 277kcal
Cost per serving: ยฃ / $1

Equipment:

  • 12 Hole Non Stick Muffin Tray
  • Sharp Knife & Chopping Board
  • Medium Mixing Bowl (for rice)
  • Frying Pan (for chicken)
  • 4.5"/12cm Cookie Cutter (or small bowl)

Ingredients (check list):

Burrito Chicken

  • 2 Chicken Breasts, at room temp (approx 9oz/250g each)
  • 2 tbsp Olive Oil
  • 1 heaped tsp EACH: Smoked Paprika, Cumin
  • 1/2 tsp EACH: Onion Powder, Garlic Powder, Oregano, Salt
  • 1/4 tsp Cayenne Pepper
  • pinch of Black Pepper

Coriander/Cilantro Lime Rice

  • 1.5 cups Cooked Rice (1/2 cup uncooked - see notes)
  • 2 tbsp finely diced Cilantro/Coriander, or to taste
  • 1/2 Lime, juice only

Burrito Cups

  • 4 Burrito Size Tortilla Wraps
  • 1x 14oz/400g can of Refried Beans
  • 2.5 cups / 250g Shredded Mexican Cheese Blend, or cheese of choice

To serve

Instructions:

  • Mix 1.5cups cooked rice with 2 tbsp coriander/cilantro and the juice of half a lime (or to taste). Place to one side.
  • Butterfly your chicken breasts right through to make 4 even sized breasts. Coat in 2 tbsp olive oil and 1 heaped tsp smoked paprika & cumin, 1/2 tsp onion powder, garlic powder, oregano and salt, 1/4 tsp cayenne pepper and a pinch of black pepper.
  • Heat a pan over high heat and place in breasts. Fry for a few mins until they start the char (some char = authentic flavour) then flip, turn down heat to medium-high and continue frying until cooked through the centre. Remove from pan and rest until needed, then cube into small chunks.
  • Use a 4.5"/12cm cookie cutter or cut around a similar sized pot, glass or bowl to create 3 mini tortilla circles from your 4 large tortillas (12 mini in total)
  • In a grease proof muffin tray (or lightly grease yourself) fold each mini tortilla into a hole (see video for reference). Spoon in to each tortilla cup: 1 tbsp refried beans, 1 tbsp rice, cubed chicken then gently push down with the back of a spoon or your hand. Top with cheese (make sure all chicken is covered or it will dry out).
  • Pop in the oven at 375F/190C for 15-20mins, or until they turn golden and crispy on top. Spoon out to remove from tray, then top with guac, salsa and sour cream.

Quick 1 min demo!

Notes:

a) Rice - I usually boil up 1 1/2 cup rice, which results in around 1.5cups cooked. Make sure you season with plenty of salt. I usually go for long grain rice, but use whatever you have on hand.
b) Chicken - Definitely make sure you slice through each breast, this will increase the surface area (more seasoning!) Don't scared to char a little, it'll add extra flavour. You can also sub boneless/skinless thighs if that's what you have.
c) Make Ahead - These are perfect to make ahead of time! Just make sure the chicken is completely cool, then stack and tightly cover in the fridge until needed (2-3days ahead will be fine) then cook at suggested time, adding on a few minutes extra if cooking straight from fridge.
d) Freeze - You can freeze these before cooking, just thaw in the fridge then bake as instructed. Or, allow them to cool, then tightly cover and store in the freezer. Thaw in fridge and reheat in oven with foil over at 180C/356F until piping hot through the centre.
e) Calories - per burrito with no toppings.

Nutrition:

Nutrition Facts
Mini Burrito Tortilla Cups
Amount Per Serving
Calories 277 Calories from Fat 105
% Daily Value*
Fat 11.7g18%
Saturated Fat 4.919g25%
Trans Fat 0.004g
Polyunsaturated Fat 1.001g
Monounsaturated Fat 4.532g
Cholesterol 53mg18%
Sodium 420mg18%
Potassium 273mg8%
Carbohydrates 23.32g8%
Fiber 2.1g8%
Sugar 1.28g1%
Protein 18.97g38%
Vitamin A 288IU6%
Vitamin C 0.7mg1%
Calcium 204mg20%
Iron 1.49mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

If you loved this Mini Burrito Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!

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10 Comments

  • Reply
    LINDSEY PINE
    May 4, 2020 at 7:51 pm

    I absolutely love how creative these baby burritos are! Perfect for cinco de mayo tomorrow!

  • Reply
    Kathryn
    May 4, 2020 at 7:31 pm

    5 stars
    I love how absolutely cute these are! And they’re so easy to make. Perfect for Cinco de Mayo tmoorrow!

    • Reply
      Chris Collins
      May 6, 2020 at 10:52 am

      Thanks Kathryn! I must say they are very cute ๐Ÿ™‚

  • Reply
    Carrie Robinson
    May 4, 2020 at 7:22 pm

    5 stars
    This is such a fun idea! Perfect for Cinco de Mayo. ๐Ÿ™‚

  • Reply
    Irina
    May 4, 2020 at 7:16 pm

    5 stars
    I need these cute mini burritos right now. The pictures are so mouthwatering that I am running to the kitchen to check the list of ingredients. I am going to make it ASAP!

  • Reply
    Emmeline
    May 4, 2020 at 7:06 pm

    5 stars
    These looks so delicious!! Can’t wait to serve them at a dinner party – I bet my friends will love them as well!

  • Leave a Reply

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