Short Description
A delicious homemade chicken burrito packed with seasoned chicken, refried beans, rice, corn, cheese, and fresh cilantro, all wrapped in a warm flour tortilla and optionally toasted for a crispy shell.
Why You’ll Love This Recipe
- Loaded with protein, veggies, and cheese in every bite
- Customizable fillings and sauce options allow for personal flair
- Quick cooking time—and freezer‑friendly for easy meal prep
- Crisp exterior and melty cheese when pan‑fried or baked
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Burrito Seasoning (mix together):
- 1 tsp onion powder
- 1 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp paprika
- ¼ tsp black pepper
- ¾ tsp cayenne pepper (optional, adjust to taste)
- 1 tsp salt
Chicken Filling:
- 600 g (1.2 lb) chicken breast, sliced in half horizontally
- 2 Tbsp olive oil, divided use
- ½ onion, chopped
- 2 garlic cloves, minced (~1 Tbsp)
- 1 red bell pepper (capsicum), diced
- 400 g (14 oz) refried beans, canned
- ¼ cup water
Rice (choose one):
- 2½ cups cooked white rice, plain
or - 2½ cups Mexican red rice (recommended for burritos)
Other Stuffings:
- 400 g (14 oz) canned corn, drained (or 280 g frozen and thawed)
- 1½ cups (150 g) shredded cheese (Mexican blend or cheddar, Monterey Jack)
- ¼ cup finely chopped coriander (cilantro)
Sauce(s) for dunking or topping (choose):
- Avocado sauce or guacamole
- Sour cream
- Salsa (smooth restaurant-style)
Directions
Step 1: Season the Chicken
In a small bowl, combine the burrito seasoning. Drizzle 1 Tbsp olive oil over the chicken and toss to coat. Sprinkle the seasoning evenly, coating all sides.
Step 2: Cook the Chicken
Heat remaining 1 Tbsp olive oil in a large skillet over high heat. Add chicken and cook for about 2 minutes on one side, then flip and cook for 1½ minutes. Remove from heat and allow to rest for 2 minutes. Chop the chicken into bite-sized pieces.
Step 3: Sauté the Aromatics and Vegetables
In the same skillet, add onion and garlic; sauté for 1 minute. Add the diced red bell pepper and cook about 2 minutes until onion becomes translucent.
Step 4: Finish the Filling
Add refried beans, chopped chicken, and water to the skillet. Stir and cook for about 2 minutes until the mixture is thick, juicy—not watery, and not dry. Remove from heat and let cool about 5 minutes—it will firm up slightly.
Step 5: Assemble the Burritos
Warm tortillas in the microwave briefly to make them pliable. Lay each tortilla flat.
Layer fillings on the lower third: rice first, then chicken mixture, corn, cheese, and chopped coriander. Fold sides in and roll burrito-style to seal.
Step 6: Toast or Bake (Optional)
- Pan-fry method: Heat a skillet over medium-high heat. Place each burrito seam-side down and toast about 2 minutes per side—no oil needed—to crisp and melt cheese.
- Oven method: Wrap burritos tightly in foil and bake at 180 °C (350 °F) for 10 minutes until heated through.
Step 7: Serve
Serve the burritos hot, with dipping sides or sauces like avocado sauce, sour cream, salsa, queso, or hot sauce. Enjoy immediately.
Servings And Timing
- Servings: Makes about 5 burritos (depending on tortilla size)
- Prep Time: ~10 minutes (chopping, seasoning)
- Cook Time: ~10 minutes for chicken and vegetables
- Assembly Time: ~5 minutes
- Optional Toasting/Baking Time: ~2 minutes per side or 10 minutes in oven
- Total Time: ~25–30 minutes
Variations
- Rice swap: Use Mexican red rice or cilantro-lime rice for more flavor
- Vegetarian version: Replace chicken with sautéed mushrooms or beans only
- Spice level: Increase cayenne or add jalapeño slices for heat
- Add-ins: Try diced avocado, shredded lettuce, tomatoes, pickled jalapeños
- Cheese alternatives: Substitute with vegan cheese or omit for dairy-free version
Storage/Reheating
- Storing: Wrap cooled burritos individually in foil or plastic wrap; refrigerate up to 3 days. Freeze for longer storage (see freezer tips below).
- Reheating:
- From fridge: Reheat by pan-frying seam side down until heated and crisp.
- From freezer: Unwrap and bake at 180 °C (350 °F) for about 20 minutes, or microwave until heated through and crisp exterior forms.
FAQs
Can I Use Chicken Thighs Instead of Breast?
Yes—just slice thighs into similar size pieces and cook until fully done.
Why Rest the Chicken Before Chopping?
Resting lets juices redistribute, ensuring moist chicken pieces.
Can I Make the Filling in Advance?
Absolutely—prep chicken mixture ahead and refrigerate. Assemble burritos just before serving.
Which Rice Is Best for Burritos?
Mexican red rice adds more flavor, but plain white rice works fine. Cilantro-lime rice is another great option.
How Can I Prevent Soggy Burritos?
Let the filling cool slightly before assembling, and avoid adding too much water.
Can I Omit the Cheese?
Yes—omit if dairy-free or reduce for lighter version. For vegan, try plant-based cheese.
Are These Freezer-Friendly?
Yes. Wrap fully cooled burritos in foil and plastic, and freeze flat. Defrost before heating for best result.
Can Kids Eat These?
Certainly—adjust the cayenne pepper or sauce heat to mild levels.
Can I Use Corn Tortillas Instead?
You can—but flour tortillas are more flexible and hold up better under filling and toasting.
How Do I Keep Burritos from Falling Apart?
Warm tortillas to make them pliable, roll snugly with tight folding, and optionally toast the seam side down to seal.
Conclusion
These homemade Chicken Burritos are flavorful, versatile, and satisfying. With seasoned chicken, beans, rice, corn, cheese, and cilantro wrapped in a warm tortilla, they’re ideal for weeknight dinners, meal prep, or freezer meals. Toasting adds a crispy finish and melty cheese, but even un-toasted they’re delicious. Serve with your favorite dipping sauce and enjoy!
Print
Chicken Burrito
- Total Time: 25 minutes
- Yield: 5 burritos
- Diet: Low Lactose
Description
A hearty flour tortilla burrito filled with seasoned chicken, refried beans, rice, corn, cheese, and cilantro—optionally toasted to crisp the outside and melt the cheese.
Ingredients
Burrito seasoning (mix): 1 tsp onion powder, 1 tsp dried oregano, 2 tsp ground cumin, 2 tsp paprika, ¼ tsp black pepper, ¾ tsp cayenne (optional), 1 tsp salt
Chicken filling: 600 g (1.2 lb) chicken breast (sliced), 2 Tbsp olive oil, ½ onion, chopped; 2 garlic cloves, minced; 1 red bell pepper, diced; 400 g refried beans; ¼ cup water
Rice: 2½ cups cooked white rice or Mexican red rice
Extras: 400 g canned corn (drained), 1½ cups shredded cheese (Mexican blend or cheddar/Monterey Jack), ¼ cup chopped cilantro
Optional sauces: avocado sauce or guacamole, sour cream, smooth salsa
Instructions
- Season the chicken: Mix the burrito seasoning. Drizzle 1 Tbsp oil on chicken, toss with seasoning.
- Cook chicken: Heat remaining oil in skillet over high heat. Cook chicken ~2 min per side, rest 2 min, then chop.
- Sauté aromatics: In same skillet, sauté onion and garlic ~1 min, add bell pepper and cook ~2 min until translucent.
- Finish filling: Stir in beans, chicken, and water; cook ~2 min until thickened. Cool 5 min.
- Assemble burritos: Warm tortillas. Lay rice, then chicken mixture, corn, cheese, cilantro. Fold sides and roll tightly.
- Toast or bake (optional): Pan‑fry seam‑side down ~2 min per side, or bake wrapped in foil at 180 °C (350 °F) ~10 min.
- Serve: Serve hot with your preferred sauces.
Notes
- Use cooked chicken filling to prevent sogginess.
- Let filling cool briefly before assembly for better texture.
- Warm tortillas before rolling to avoid tearing.
- Toast seam side down for a sealed, crispy finish.
- Customize fillings or sauces to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch / Dinner
- Method: Skillet or oven assembly
- Cuisine: Mexican‑Inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 550
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 8 g
- Protein: 34 g
- Cholesterol: 95 mg
