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5 from 6 votes

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!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Finger Food, Party Food
Cuisine: Tex Mex
Servings: 12 burritos
Calories: 277kcal
Cost: £ / $1


  • 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)


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


  • 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.



a) Rice - I usually boil up 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.


Calories: 277kcal | Carbohydrates: 23.32g | Protein: 18.97g | Fat: 11.7g | Saturated Fat: 4.919g | Polyunsaturated Fat: 1.001g | Monounsaturated Fat: 4.532g | Trans Fat: 0.004g | Cholesterol: 53mg | Sodium: 420mg | Potassium: 273mg | Fiber: 2.1g | Sugar: 1.28g | Vitamin A: 288IU | Vitamin C: 0.7mg | Calcium: 204mg | Iron: 1.49mg