Chicken Burrito Recipe

I’ll never forget the first time I bit into a chicken burrito at a tiny taco shop in California. The warm tortilla hugged juicy, spiced chicken, creamy avocado, and melty cheese, with every bite bursting with flavor. It was love at first taste! Back home, I couldn’t stop craving that perfect mix of textures and spices, so I set out to recreate it.

After tweaking recipes and testing ingredients, I landed on this chicken burrito recipe that’s now a staple in my kitchen. It’s quick, customizable, and always a crowd-pleaser, whether it’s a weeknight dinner or a weekend gathering. What I adore most is how easy it is to whip up with pantry staples, yet it feels like a treat. If you’re ready to bring some bold, Mexican-inspired vibes to your table, let’s dive into this delicious chicken burrito recipe that’s sure to become your go-to!

Ingredients

For the Chicken Filling:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/4 cup water or chicken broth

For the Burrito:

• 4 large flour tortillas (10-inch)
• 1 cup cooked white or brown rice
• 1 cup canned black beans, drained and rinsed
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 avocado, sliced
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1 cup shredded lettuce
• 1/4 cup sour cream (optional)
• 1/4 cup fresh cilantro, chopped (optional)
• Lime wedges for serving

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 burritos
Cuisine: Mexican-inspired
Course: Main Dish

Instructions

1. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken pieces, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to coat and cook for 6-8 minutes until the chicken is golden and cooked through. Add water or broth, scrape up any browned bits, and simmer for 2 minutes. Set aside.
2. Prep the Fillings: Warm the tortillas in the microwave for 10-15 seconds to make them pliable. Have all your fillings—rice, beans, cheese, avocado, tomatoes, onion, lettuce, sour cream, and cilantro—ready for assembly.
3. Assemble the Burritos: Lay a tortilla flat. In the center, layer 1/4 cup rice, 1/4 cup beans, a portion of chicken, 1/4 cup cheese, a few avocado slices, tomatoes, onion, lettuce, a dollop of sour cream, and a sprinkle of cilantro. Don’t overfill, or it’ll be tough to roll!
4. Roll the Burrito: Fold the bottom of the tortilla over the filling, then fold in the sides. Roll tightly upward to seal. Repeat for all burritos.
5. Toast (Optional): For a crispy exterior, heat a clean skillet over medium heat. Place the burrito seam-side down and cook for 1-2 minutes per side until golden.
6. Serve: Slice burritos in half and serve with lime wedges and extra sour cream or salsa.

Related Recipe:

Chicken Fried Recipe

Pro Cooking Tips

• Marinate for Extra Flavor: Let the chicken sit with the spices for 15 minutes before cooking if you have time.
• Warm Tortillas Properly: A quick zap in the microwave or a few seconds on a hot skillet prevents tearing.
• Balance Fillings: Keep portions small to avoid a messy burrito. Aim for a 1:1 ratio of protein, veggies, and starch.
• Spice it Up: Add a dash of hot sauce or diced jalapeños for a kick.

Variations

• Vegetarian: Swap chicken for grilled veggies like zucchini, bell peppers, or mushrooms.
• Low-Carb: Use lettuce wraps instead of tortillas.
• Breakfast Burrito: Add scrambled eggs and bacon for a morning twist.
• Cheesy Delight: Mix in queso or extra cheese for gooey goodness.

Storage Suggestions

• Fridge: Wrap burritos tightly in foil or plastic wrap and store in an airtight container for up to 3 days.
• Freezer: Freeze individually wrapped burritos for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Microwave for 1-2 minutes (remove foil) or bake at 350°F for 10-15 minutes until heated through.

How to Serve

Serve chicken burritos hot, sliced in half to show off the colorful layers. Pair with a side of salsa, guacamole, or tortilla chips for crunch. For a full meal, add Mexican street corn or a simple green salad. Don’t forget lime wedges for a zesty squeeze!

Nutrition Facts (Per Burrito, Approximate)

• Calories: 550 kcal
• Protein: 32g
• Fat: 22g
• Carbohydrates: 58g
• Fiber: 8g
• Sugar: 4g
• Sodium: 850mg
  Note: Values vary based on specific ingredients and portion sizes.

FAQs

Can I use rotisserie chicken?
Absolutely! Shredded rotisserie chicken saves time. Just toss it with the spices and a bit of broth for flavor.

How do I keep burritos from falling apart?
Don’t overfill, and roll tightly, tucking in the sides as you go. Toasting the burrito helps it hold together.

Can I make these ahead?
Yes! Assemble and wrap burritos, then store in the fridge for up to 3 days or freeze for longer.

What’s a good substitute for black beans?
Pinto beans or refried beans work great and add a creamy texture.

Are these burritos spicy?
The recipe is mild, but you can dial up the heat with extra chili powder or fresh jalapeños.

Conclusion

This chicken burrito recipe is your ticket to a quick, satisfying meal that’s bursting with flavor. With tender chicken, fresh veggies, and a soft tortilla, it’s a handheld delight that works for lunch, dinner, or even meal prep. I love how versatile it is—swap ingredients, spice it up, or keep it simple. Whether you’re feeding a crowd or just craving a cozy night in, these burritos deliver. So, grab your skillet, pile on the fillings, and roll up some deliciousness. You’ll be hooked after one bite!