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chicken burrito

Jam-Packed Chicken Burrito

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. Packed with seasoned chicken, creamy beans, fluffy rice, melty cheese, and all your favorite extras, this burrito is bold, comforting, and meal-prep friendly.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 5 burritos
Course: Dinner, LUNCH
Cuisine: Mexican
Calories: 760
Ingredients Method Notes

Ingredients
  

Tortilla Wrap
  • 5 large flour tortillas (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
  • 0.75 tsp cayenne pepper optional
  • 0.25 tsp black pepper
Chicken Filling
  • 600 g chicken breast sliced horizontally
  • 2 tbsp olive oil divided
  • 0.5 medium onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 400 g canned refried beans
  • 0.25 cup water
Rice
  • 2.5 cups cooked plain white rice or Mexican red rice
Extra Fillings
  • 400 g canned corn drained, or 280g frozen and thawed
  • 1.5 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
  • 0.25 cup fresh cilantro finely chopped

Method
 

  1. In a small bowl, mix all the seasoning spices together. Drizzle 1 tablespoon olive oil over the sliced chicken breast and toss to coat. Sprinkle the seasoning and toss again. Let sit.
  2. Heat the remaining oil in a skillet over high heat. Sear chicken for 2 minutes on one side, flip, and cook another 1.5 minutes. Rest for 2 minutes, then chop into bite-sized pieces.
  3. In the same skillet, sauté chopped onion and minced garlic for 1 minute. Add diced bell pepper and cook for 2 minutes until tender.
  4. Add refried beans, chopped chicken, and water to the skillet. Stir and cook over medium heat for 2 minutes. Let cool slightly before assembling.
  5. Warm tortillas for 10–15 seconds. Layer rice, then chicken-bean mix, corn, cheese, and cilantro. Fold sides and roll tightly.
  6. Toast each burrito in a dry skillet for 2 minutes per side, or wrap in foil and bake at 180°C (350°F) for 10 minutes.
  7. Serve hot with avocado sauce, sour cream, salsa, or your favorite dip.

Notes

Spice Level: Adjust cayenne to your heat preference. Gluten-Free: Use certified GF tortillas and seasonings. Vegetarian: Swap chicken for mushrooms or tofu. Freezer-Friendly: Wrap and freeze unbaked; toast or bake straight from freezer. Kid-Friendly: Skip the spice and offer toppings separately.