Homemade Chicken Burrito Recipe
Our Chicken Burrito is loaded with seasoned chicken, rice, beans, cheese, and fresh toppings wrapped in a warm tortilla for a satisfying, restaurant-style meal you can make at home. Perfect for weeknight dinners, meal prep lunches, or casual parties.
Ingredients
- 1 lb shredded chicken breast or thigh
- 1 tablespoon taco seasoning
- 1 tablespoon butter
- 1 cup refried beans
- 1 cup Colby-Jack cheese shredded
- ½ cup sour cream
- 1 cup Mexican rice
- 4 flour tortillas
WANT TO SAVE THIS RECIPE?
Instructions
- Place the flour tortillas on a baking sheet and heat in a 200-degree oven for 10 minutes while we prepare the burrito filling. Once warm, cover and set aside until needed.
- Heat the Mexican rice and refried beans until they reach an internal temperature of 165 degrees F.
- Add butter to a large skillet.
- Place the pre-cooked shredded chicken into the pan and sprinkle with taco seasoning.
- Stir together so all the chicken is coated with the taco seasoning, then cook for 3-4 minutes until warmed.
- Once warmed, add the prepared Mexican rice to the pan and stir to combine. Set aside until needed.
- Add a spoonful of warmed refried beans to a flour tortilla and spread across. Spoon a dollop of sour cream over the top of the beans.
- Sprinkle Colby-Jack cheese over the top of the sour cream.
- Top with the warmed shredded chicken and Mexican rice.*Be careful not to over-stuff the burritos, or the tortilla will tear when rolling.
- Fold the flour tortilla over, folding the ends in so it closes. Roll tightly.
- Place the chicken burrito seam side down in a heated pan and brown on both sides for 1-2 minutes.
- Serve with Mexican rice, refried beans, guacamole and additional sour cream.
Notes
Recipe Variations
- Grilled Chicken Burrito: Swap the skillet-cooked chicken for grilled chicken thighs or breasts. Marinate the chicken in lime juice, olive oil, garlic, cumin, chili powder, and smoked paprika for about 30 minutes before grilling. The light char adds a smoky flavor that takes the burrito to the next level.
- Chipotle Chicken Burrito: Add minced chipotle peppers in adobo sauce to the chicken while it cooks. This gives the burrito a deep smoky heat and restaurant-style flavor. Pair it with cilantro-lime rice and a drizzle of chipotle crema.
- Chicken Fajita Burrito: Sauté sliced bell peppers and onions until slightly caramelized, then add them to the burrito along with the chicken. The sweet, smoky vegetables add great texture and flavor.
- Smothered Chicken Burrito: Roll the burrito as usual and place it seam-side down in a baking dish. Top with enchilada sauce and shredded cheese, then bake at 375°F until the cheese is melted and bubbly. Finish with sour cream and green onions.
- California Chicken Burrito: A West Coast favorite. Add crispy French fries and guacamole inside the burrito with the chicken and cheese for a hearty, indulgent twist.
- Southwest Chicken Burrito: Add roasted corn, black beans, diced tomatoes, and a spoonful of pico de gallo. The sweetness of the corn and the acidity of the tomatoes brighten the entire burrito.
- Creamy Avocado Chicken Burrito: Spread a layer of mashed avocado or guacamole on the tortilla before adding the fillings. It creates a creamy base and helps balance spicy ingredients.
- Buffalo Chicken Burrito: Toss the cooked chicken with Buffalo sauce, then add shredded lettuce, cheese, and a drizzle of ranch or blue cheese dressing. It's not traditional Mexican, but it's a bold and delicious twist.
- Chicken Burrito Bowl: Skip the tortilla and serve the ingredients in a bowl with rice, beans, chicken, and toppings. This is a great low-carb or gluten-free option and perfect for meal prep.
- Breakfast Chicken Burrito: Add scrambled eggs and breakfast potatoes to the burrito along with the chicken and cheese. A spoonful of salsa ties everything together for a hearty breakfast wrap.
- Street-Style Chicken Burrito: Keep it simple with grilled chicken, diced onion, fresh cilantro, and salsa roja. This variation lets the chicken’s flavor shine.
- Cheesy Queso Chicken Burrito: Add a spoonful of warm queso cheese sauce inside the burrito before rolling. It melts into the rice and chicken for an ultra-creamy, indulgent bite.
- Warm the tortillas first. Cold tortillas crack and tear.
- Don't overfill the burrito. Too many fillings make rolling difficult.
- Season every component. Rice and beans should be flavorful, not bland.
- Add a squeeze of lime over the rice before rolling.
- Roll the burrito tightly. It makes eating easier, and it won’t fall apart.
- Finish on a skillet for that golden, lightly crisp exterior.
- Let the burrito rest seam-side down for 30 seconds after rolling to seal.
- Serve with Mexican rice and refried beans.
- Add chips, guacamole, and salsa verde for a casual meal.
- Pair with street corn (elote) for a full Mexican-inspired dinner.
- Slice burritos in half for party platters.
- For a well-rounded meal, a simple leafy green salad or garden salad is a great compliment.
Recipe FAQs What's the best rice for chicken burritos? We prefer Mexican rice, though white rice or cilantro-lime rice also works because it stays fluffy and doesn't overpower the filling. What are the best tortillas to use? Large Flour Tortillas are what most taquerias and restaurants use. Use 10-12 inches for standard burritos or 12-14 inches for big restaurant-style burritos. And always warm them before rolling. A warm tortilla becomes more pliable and rolls more tightly.
Nutrition
Calories: 615kcalCarbohydrates: 56gProtein: 28gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 97mgSodium: 1317mgPotassium: 406mgFiber: 5gSugar: 5gVitamin A: 976IUVitamin C: 1mgCalcium: 338mgIron: 4mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!
