Crispy Chicken Alfredo Burritos
I was craving something creamy, crispy and something that felt like a proper meal. These crispy chicken Alfredo burritos are one of those recipes that I am obsessed with. Juicy seasoned chicken, homemade Alfredo sauce with a lot of Parmesan and cream cheese, melted mozzarella, wrapped up in a flour tortilla; then, dipped in eggs, coated in crushed cornflakes and fried until golden and super crunchy.
Why I Keep Making These
- Conrflake crust- super crunchy and more texture than breadcrumbs
- Homemade Alfredo sauce– rich, creamy and much better than anything from the shops
- Double cheese- Parmesan in the sauce and mozzarella inside the burrito
- A proper comfort food to enjoy, not a snack
- Quick and easy to make– comes together in under an hour
Video Tutorial
Tips That Make a Real Difference
- Don’t overfill the burritos. I have overfilled before and they burst open in the pan. Less filling is better.
- Use the same pan for the sauce. The caramelised bits from cooking the chicken go into the Alfredo sauce which adds so much more flavour.
- Press the conrflakes in firmly. Make sure to press really well so they stick and don’t fall during frying in oil.
- Make sure to fry the seam-side down first. This helps to seal the burrito well.
- Fry on medium heat. Too high heat makes the cornflakes burn before the cheese melts.
Ingredient Notes
For the Chicken
- 600g chicken breasts (I sliced it in half lengthways before cooking so they cook through more evenly and faster)
- 1 tbsp Smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- Salt to taste
- 2 tbsp olive oil (for the marinade, helps the seasoning stick and keeps the chicken juicy)
For the Alfredo Sauce
- 2 tbsp butter
- 1 tbsp minced garlic
- 1 cup double/heavy cream
- ½ cup cream cheese
- 1 cup grated Parmesan
- 1 tsp chicken bouillon
- 1 tsp oregano
- 1 tsp chilli flakes (optional)
- 1 tsp garlic powder
- 1 tsp black pepper
To Assemble
- 6 large flour tortillas (large makes rolling easier)
- 1 cup mozzarella (shredded)
For the Crispy Coating
- 2 large eggs (beaten)
- 2 cups cornflakes (finely crushed) or breadcrumbs.
Step-by-Step Instructions
1. Season the chicken breasts with black pepper, garlic powder, smoked paprika, onion powder and salt. Add the olive oil and coat well both sides. Leave to marinate for 30 minutes -1 hour. The longer the better for better flavour.
2. Heat a little oil in a large pan over medium heat. Cook the chicken on both sides until golden and cooked through (about 5-6 minutes per side, depending on thickness). Remove from the pan and leave to rest for a few minutes then chop into bite sized pieces.
3. In the same pan (I always use the same pan for the sauce for better flavour), melt the butter over medium heat. Add the minced garlic and cook for a few seconds until fragnant. Pour in the double cream, then add the cream cheese, chicken bouillon, salt, black pepper, oregano, garlic powder and chilli flakes if using. Stir until the cream cheese has melted and the sauce is smooth.
4. Reduce the heat and stir in the grated Parmesan until fully melted and incorporated. Simmer for 2-3 minutes until the sauce thickens to a creamy, coating consistency. Remove from heat and leave to cool slightly. It’s much easier to work with a slightly cooled sauce.
5. Lay a flour tortilla flat on a clean surface. Spoon a generous layer of the Alfredo sauce down the centre, then add a handful of mozzarella, then the chopped chicken and more sauce. Top with more mozzarella. Make sure to not overfill, I have learned this the hard way! Fold in both sides of the tortilla, then roll tightly from the bottom up, keeping everything tucked in as you go.
6. Pour the beaten eggs into a shallow dish and the crushed cornflakes into another. Dip each burrito into the egg, making sure it is coated all over. Then press it firmly into the crushed cornflakes, turning so all sides are coated well. Press the cornflakes in so they really stick.
7. Heat the oil in a pan over medium heat. Place each burrito seam-side down first. This helps to seal the roll and stop it from during frying. Fry on all sides until every surface is deeply golden and crunchy.
8. Transfer the burritos to a wire rack or paper towel to drain. Cut in half and serve straight away while everything is hot and crispy.
Switches & Swaps
- More protein: I have tried this with shredded rotisserie chicken to save time, works perfectly.
- Baked version: brush with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway.
- Air frying version: spray with oil and air fry at 200°C for 12-15 minutes, flipping halfway
- Add vegetables: Sauteed spinach, peppers or mushrooms work really well inside the burrito alongside the chicken.
- Swap the coating: I have used Panko breadcrumbs before and it also works well if you don’t have cornflakes.
Storing Leftovers
Storage: Store leftover burritos in an airtight container in the fridge for up to 2 days.
Rehating:
Air Fryer (best method): 180°C for 5-6 minutes brings back the crunch beautifully
Oven: 180°C for 10-12 minutes on a wire rack works well
Avoid the microwave: it makes the cornflake coating soft and defeats the whole point
Freezing: Assemble and coat the burritos but don’t fry them. Freeze on a tray, then transfer to a freezer bag for up to 2 months. Fry directly from frozen on medium-low heat, adding a few extra minutes.
Questions You Might Have
Can I bake these instead of frying?
Yes, brush with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway. Not quite as crispy as frying but still really good.
Why cornflakes instead of breadcrumbs?
Cornflakes give a more dramatic, craggy crunch that I think works better here. They also stay crispier for longer after frying.
Can I make the Alfredo sauce ahead of time?
Ye, make it up to 2 days ahead and store in the fridge. Reheat gently in a pan with a splash of cream to loosen it before assembling.
How do I stop the burrito unravelling in the pan?
Make sure to always start seam-side down. This seals it before the heat gets to the sides. Roll it as tightly as possible when assembling.
Can I use a different cheese inside?
Cheddar or gouda both melt well and work nicely here. I always use mozzarella because of how it stretches, but either works.
Crispy Chicken Alfredo Burritos
Ingredients
For the Chicken
- 600 g chicken breasts I sliced it in half lengthways before cooking so they cook through more evenly and faster
- 1 tbsp Smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- Salt to taste
- 2 tbsp olive oil for the marinade, helps the seasoning stick and keeps the chicken juicy
For the Alfredo Sauce
- 2 tbsp butter
- 1 tbsp minced garlic
- 1 cup double/heavy cream
- ½ cup cream cheese
- 1 cup grated Parmesan
- 1 tsp chicken bouillon
- 1 tsp oregano
- 1 tsp chilli flakes optional
- 1 tsp garlic powder
- 1 tsp black pepper
To Assemble
- 6 flour tortillas large makes rolling easier
- 1 cup mozzarella shredded
For the Crispy Coating
- 2 large eggs beaten
- 2 cups cornflakes finely crushed or breadcrumbs
Instructions
- Season the chicken breasts with black pepper, garlic powder, smoked paprika, onion powder and salt. Add the olive oil and coat well both sides. Leave to marinate for 30 minutes -1 hour. The longer the better for better flavour.
- Head a little oil in a large pan over medium heat. Cook the chicken on both sides until golden and cooked through (about 5-6 minutes per side, depending on thickness). Remove from the pan and leave to rest for a few minutes then chop into bite sized pieces.
- In the same pan (I always use the same pan for the sauce for better flavour), melt the butter over medium heat. Add the minced garlic and cook for a few seconds until fragnant. Pour in the double cream, then add the cream cheese, chicken bouillon, salt, black pepper, oregano, garlic powder and chilli flakes if using. Stir until the cream cheese has melted and the sauce is smooth.
- Reduce the heat and stir in the grated Parmesan until fully melted and incorporated. Simmer for 2-3 minutes until the sauce thickens to a creamy, coating consistency. Remove from heat and leave to cool slightly. It’s much easier to work with a slightly cooled sauce.
- Lay a flour tortilla flat on a clean surface. Spoon a generous layer of the Alfredo sauce down the centre, then add a handful of mozzarella, then the chopped chicken and more sauce. Top with more mozzarella. Make sure to not overfill, I have learned this the hard way! Fold in both sides of the tortilla, then roll tightly from the bottom up, keeping everything tucked in as you go.
- Pour the beaten eggs into a shallow dish and the crushed cornflakes into another. Dip each burrito into the egg, making sure it is coated all over. Then press it firmly into the crushed cornflakes, turning so all sides are coated well. Press the cornflakes in so they really stick.
- Heat the oil in a pan over medium heat. Place each burrito seam-side down first. This helps to seal the roll and stop it from during frying. Fry on all sides until every surface is deeply golden and crunchy.
- Transfer the burritos to a wire rack or paper towel to drain. Cut in half and serve straight away while everything is hot and crispy.
