Curried Chicken Burrito Recipe With Garlic Mayo-Yogurt Sauce

Late nights, random cravings, or a fridge that needs saving, this chicken burrito comes through every time. Juicy chicken goes into a warm tortilla with crisp veggies and a creamy yogurt-garlic sauce, then toasted until lightly golden. It’s the kind of quick fix that still feels a little extra, even when you’re just working with what’s on hand.

50 min.
4 People
Easy

Ingredients

For the burrito:

4 pieces chicken breast fillet
1 cup Lady's Choice Chicken Spread
1 tablespoon curry powder
1 tablespoon ground cumin
ground black pepper
2 cups lollo rosso lettuce (sliced into thin strips)
1 cup tomato (sliced into thin strips)
1 cup cucumber (sliced into thin strips)
1 (110-gram) pack Greek yogurt
salt
vegetable oil (for pan-frying)
1 pack medium flour or wheat tortillas

For the garlic mayo-yogurt sauce:

1/2 cup Lady's Choice Roasted Garlic Mayo
1/4 cup Greek yogurt
salt
ground black pepper

Cooking Method

Step 1: Marinate the Chicken Time: 15 minutes In a mixing bowl, combine the chicken breast fillets with curry powder, ground cumin, yogurt, and a pinch of salt and pepper. Mix until the chicken is evenly coated, then cover and marinate for 15 minutes.
Step 2: Make the Garlic Sauce Time: 5 minutes In a bowl, combine Lady’s Choice Roasted Garlic Mayo, yogurt, salt, and pepper. Mix until smooth and well blended. Transfer the sauce into a squeeze bottle using a funnel, then chill and set aside until ready to use.
Step 3: Cook the Chicken Time: 10–12 minutes Heat oil in a pan over medium heat. Remove the chicken from the marinade, allowing any excess to drip off, then pan-fry until fully cooked and lightly browned. Let it rest for a few minutes before cutting into small cubes. Tip: For a lighter option, grill the marinated chicken instead of pan-frying.
Step 4: Assemble the Burrito Time: 5–7 minutes Lay a tortilla flat and spread Lady’s Choice Chicken Spread across the center. Add cubed chicken, lettuce, tomatoes, and cucumber over the lower half of the tortilla. Fold the bottom edge over the filling, tuck in the sides, then roll tightly to form a compact burrito. Repeat the process with remaining ingredients. Tip: Secure burritos with toothpicks or wrap in foil.
Step 5: Toast and Serve Time: 3–5 minutes Place the assembled burritos on a pan or griddle over medium heat. Toast until the tortilla turns lightly crisp and golden brown. Serve warm with garlic sauce on the side or drizzled on top.

Why You’ll Love This Chicken Burrito Recipe

This burrito recipe keeps things simple without feeling basic. It comes together with minimal effort and works with whatever you already have, so you can swap in different veggies, sauces, or even leftover proteins. Another big plus is the creamy yogurt-garlic sauce that adds a smooth, tangy richness in every bite.

How to Fold Burrito to Prevent it from Falling Apart

Place your filling in a compact line slightly off-center on the tortilla. This makes it easier to roll without the ingredients spilling out. Roll from the bottom up, folding the sides inward and tucking as you go to keep your tortilla wrap snug.

Avoid overfilling, as too much filling can cause the burrito to split. Warm the tortilla slightly before assembling to make it more flexible and less likely to tear. Finish off with a quick toast on the pan to seal the wrap and hold everything in place.

Alternative Chicken Burrito Fillings to Try

This recipe works well with whatever you already have in your fridge, be it leftover chicken or extra veggies that are about to expire. You can also add avocado slices or a spoonful of sour cream, crisp bell peppers or shredded lettuce, and hearty black beans or rice to tweak the flavor and texture based on the ingredients you have.