Chicken Burrito


  • Maida – 2 cups (160g)
  • Salt – 1 tsp
  • Sugar – 1 tsp
  • Baking powder – 1 tsp
  • Butter – 1 tbsp
  • Water –  ½ cup(75 ml)



  • Hot & Sweet Tomato Chili Sauce – 6 tbsp
  • Oil – 1 tbsp
  • Onion, chopped – 50g
  • Capsicum, chopped – 50g
  • Coriander leaves chopped – 2 tbsp
  • Oregano – 1 tsp
  • Cumin seed powder – 1 tsp



  • Chicken boneless – 400g
  • Salt – 1 tsp
  • Pepper – 1 tsp
  • Processed cheese grated – 100g
  • Shredded cabbage/Lettuce – 50g (optional)
  • Sour cream – 100g



  • Flour Tortillas
  • Sieve the maida, salt, sugar and baking powder. Rub in the butter.
  • Add water and make soft dough. Keep aside for 10 minutes.


  • Heat oil in a pan, add the chopped onion.
  • Sauté till light pink in colour, add the capsicum and continue to sauté.
  • Add the Maggie Hot & Sweet Tomato Chilli Sauce and mix well.
  • Remove from fire add chopped coriander leaves, oregano and cumin powder.
  • Adjust seasonings and keep aside.


  • Cook Chicken in ¼ cup of water, salt and pepper.
  • Cut into bite size pieces. Mix with the prepared salsa.


  • Roll out the dough into 8 rounds like chapattis. Cook them on a tawa till both sides are cooked. Do not add any oil. Keep aside.
  • Take each tortilla, spread chicken salsa filling. Sprinkle cheese. Roll up. Repeat this for all the tortillas.
  • Place them on a greased dish with open ends facing up and bake /grill for 10 minutes or microwave for 3 minutes.
  • Serve them hot with shredded cabbage along with sour cream if desired.
  • For the Sour cream, add 2 tbsp of curd with 100 gm of cream.

Time: 30 mins

Serves: 4

Recipe contributed by:

Prajakta Thakurdesai




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