Chicken Burrito Recipe

Nothing hits the spot quite like a warm, jam-packed chicken burrito—especially when it’s made at home just the way you like it. Whether you’re craving a quick dinner, prepping meals for the week, or looking to impress at your next casual get-together, this recipe delivers on all fronts. We’re not just talking about a tortilla stuffed with chicken—we’re diving into rich seasoning, creamy beans, fluffy rice, and melty cheese, all wrapped in a toasted burrito that’s perfectly crisp on the outside. You’ll also get practical tips on storing leftovers, reheating, and customizing with your favorite sauces or add-ins.

Table of Contents

Table of Contents

Why You’ll Love This Chicken Burrito Recipe

• Quick & Easy – Ready in under 30 minutes once your ingredients are prepped.
• Full of Flavor – Savory seasoned chicken, creamy beans, and bold spices in every bite.
• Perfect for Meal Prep – Make now, enjoy all week, or freeze for later.
• Versatile – Use your favorite fillings or swap in leftovers.
• Crowd-Pleaser – Loved by kids, teens, and adults alike.

This chicken burrito recipe stands out with its custom homemade seasoning, pan-toasted tortilla finish, and juicy, not soggy filling. It’s the kind of comfort food that satisfies your cravings while being impressively easy to pull off.

Ingredients Needed

To build the ultimate chicken burrito, here’s what you’ll need—grouped by stage for convenience:

For the Tortilla Wrap:

• 5 large flour tortillas (about 20 cm / 8″ wide)

Homemade Burrito Seasoning:

• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• 2 tsp ground cumin
• 2 tsp paprika
• 3/4 tsp cayenne pepper (optional for spice)
• 1/4 tsp black pepper

For the Chicken Filling:

• 600g (1.2 lb) chicken breast, sliced horizontally
• 2 tbsp olive oil, divided
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper (capsicum), diced
• 400g (14 oz) canned refried beans
• 1/4 cup water

For the Rice (Choose One):

• 2.5 cups cooked plain white rice
• 2.5 cups Mexican red rice (for extra flavor)

Extra Fillings:

• 400g (14 oz) canned corn, drained (or 280g frozen, thawed)
• 1.5 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1/4 cup finely chopped fresh cilantro (coriander)

Sauces for Dunking or Serving:

• Avocado sauce
• Sour cream
• Smooth restaurant-style salsa

Looking for inspiration? Try our Chicken Quesadillas with these burritos.

How to Make Chicken Burrito

Follow these step-by-step directions to make your burritos just right.

Step 1 – Prep and Season the Chicken

• In a small bowl, mix all the seasoning spices together.
• Drizzle 1 tablespoon of olive oil over the sliced chicken breast. Toss to coat evenly.
• Sprinkle seasoning mix over the chicken and toss again to fully coat. Let it sit while you heat the pan.

Step 2 – Sear the Chicken

• Heat the remaining tablespoon of oil in a large skillet over high heat.
• Place chicken in a single layer and sear for 2 minutes on one side. Flip and cook for another 1.5 minutes.
• Remove the chicken from the pan and let it rest for 2 minutes before chopping into bite-sized pieces. This locks in the juices.

Step 3 – Sauté the Veggies

• In the same skillet, add chopped onion and minced garlic. Sauté for about 1 minute until fragrant.
• Toss in the diced bell pepper. Cook for 2 more minutes, stirring occasionally, until the onion is translucent and the pepper is tender.

Step 4 – Combine the Filling

• Add refried beans, the chopped chicken, and 1/4 cup of water to the skillet.
• Stir everything together and cook over medium heat for about 2 minutes.
• The mixture should be thick but juicy—not dry and not runny. Let it cool slightly for about 5 minutes. This helps it firm up for better rolling.

Step 5 – Assemble the Burritos

• Warm the tortillas in the microwave for about 10–15 seconds to make them flexible.
• On the bottom third of each tortilla, layer the rice first. Then add the chicken-bean mixture, corn, cheese, and cilantro.
• Fold in the sides, roll up tightly from the bottom, and you’ve got yourself a burrito.

Step 6 – Toast or Bake

• For a crispy finish, toast each burrito in a dry skillet over medium-high heat for 2 minutes per side.
• Alternatively, wrap each in foil and bake at 180°C (350°F) for 10 minutes.

Step 7 – Serve with Sauce

• Serve with your favorite dipping sauces or drizzle right on top.
• Great pairings: Avocado sauce, salsa, sour cream, or even queso dip.
  Check out our Restaurant Style Salsa Recipe for the ultimate finish.

Serving and Storage Tips

How to Serve Your Chicken Burrito

• Slice diagonally and serve with a lime wedge and fresh salsa.
• Add a side of tortilla chips and guacamole for a full meal.
• Pair with a chilled Mexican soda or agua fresca.

Storing Leftovers

• Wrap each burrito tightly in foil or plastic wrap. Store in the fridge for up to 4 days.
• For freezing, wrap in foil and place in a sealed freezer bag. Keeps well for up to 3 months.

Reheating Tips

• Microwave: Remove foil, wrap in a damp paper towel, and microwave for 1–2 minutes.
• Oven: Bake wrapped in foil at 350°F (180°C) for 15–20 minutes.

Helpful Notes

• Spice Level: Reduce or skip cayenne for a milder version.
• Gluten-Free Option: Use gluten-free tortillas and double-check your beans and seasoning.
• No Refried Beans? Use mashed black beans or pinto beans for a similar texture.
• Make it Vegetarian: Swap chicken for sautéed mushrooms or tofu.
• Meal Prep Tip: Assemble burritos and freeze unbaked. Toast or bake straight from the freezer when ready.
• Party Trick: Slice mini burritos into thirds and serve as appetizers with dips.
• Kid-Friendly Tip: Skip the spicy seasoning and let them add their own toppings.

Conclusion

This chicken burrito recipe hits that perfect sweet spot: it’s hearty, flavorful, and incredibly easy to customize. With its bold seasoning, creamy beans, cheesy finish, and your choice of sauces, it’s guaranteed to become a staple in your rotation. Plus, it’s freezer-friendly and ideal for meal prepping.
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Frequently Asked Questions (FAQ)

Can I use rotisserie chicken instead of cooking fresh chicken?

Absolutely! Just shred the rotisserie chicken, season it lightly, and follow from the sauté step. It’s a great time-saver.

How do I make this gluten-free?

Swap in certified gluten-free tortillas and check labels on your seasoning and canned beans.

Can I skip the cheese?

Yes—just leave it out or replace it with a dairy-free alternative like vegan cheese or avocado slices.

How do I prevent my burrito from falling apart?

Don’t overstuff it. Let the filling cool slightly before wrapping, and be sure to toast or wrap tightly in foil.

Is this chicken burrito freezer-friendly?

Yes, it freezes very well. Wrap tightly in foil and store in a freezer-safe bag for up to 3 months.

What sauce goes best with chicken burritos?

Avocado crema, sour cream, and smooth salsa are top picks. Even queso or chipotle ranch adds a tasty punch.