Easy Chicken Burrito Recipe
Nobody likes a burrito that falls apart halfway through. This easy chicken burrito recipe keeps the filling perfectly together with juicy chicken, melted cheese, and flavorful ingredients. You can enjoy it fresh, freeze it for later, or even reheat from frozen without losing any taste.
Whether you want a quick meal, meal prep for the week, or a tasty dinner, this chicken burritos recipe is perfect for everyone.
WHY THIS BURRITO RECIPE CHICKEN WORKS
Burritos often get messy because chopped chicken or loose fillings fall out when you bite in. Rolling technique is important, but the filling also makes a big difference. Using refried beans in this burrito recipe chicken acts like a glue: it keeps the chicken, rice, and other ingredients together while making the filling moist and flavorful.
Shredded chicken or beef usually holds better than chopped meat, but this recipe works well with chopped chicken because the beans bind everything. Every bite stays intact until the very end.
INGREDIENTS FOR CHICKEN BURRITOS RECIPE
- 2 cups cooked chicken, seasoned with homemade burrito spice mix
- 1 cup refried beans
- 1 onion, diced
- 1 bell pepper (red or green), diced
- 1 cup cooked Mexican red rice (or plain white rice)
- 1/2 cup corn (optional)
- 1 cup shredded cheese
- Fresh cilantro, chopped
- Large flour tortillas
Pro tip: Don’t skip the tortillas! They’re the essential base for your burrito.
HOW TO MAKE CHICKEN BURRITOS RECIPE
- Prepare the chicken: Sear chicken with your homemade burrito spice mix, then chop or shred it into bite-sized pieces.
- Cook the filling: In a pan, sauté onions and bell peppers until soft. Add refried beans and chicken, stirring gently. The mixture should be juicy but not watery to avoid soggy burritos.
- Assemble the burrito: Lay out a tortilla, then pile on rice, corn, chicken mixture, cheese, and cilantro. Roll tightly, tucking in the sides.
- Heat to melt the cheese: Bake at 180°C (350°F) for 10–15 minutes or pan-fry until the cheese melts and the burrito is warm.
Extra tip: For perfectly rolled burritos, don’t overfill them. Keep the layers balanced so they hold together while eating.
CHICKEN BURRITO BOWLS RECIPE
Not everyone wants a full burrito wrap. Try this as a chicken burrito bowls recipe:
- Skip the tortilla and layer rice, chicken mixture, corn, cheese, and cilantro in a bowl.
- Add avocado, salsa, or sour cream for extra flavor.
- This is a lighter, lower-carb option that still has all the taste of a classic burrito.
FREEZING AND REHEATING CHICKEN BURRITOS RECIPES
These chicken burritos recipes are perfect for meal prep. To freeze:
- Wrap each burrito in parchment or paper, then foil.
- Place in airtight containers or ziplock bags.
- Freeze for up to 2–3 months.
To reheat:
- Thaw in the fridge, then bake at 180°C (350°F) for 15 minutes.
- Or reheat from frozen for 40 minutes until warm and the cheese melts.
Pro tip: Freezing individually ensures each burrito keeps its shape and can be reheated one at a time.
SAUCES AND DIPS FOR CHICKEN BURRITO RECIPE
The filling is flavorful enough on its own, but sauces make it even better. Try:
- Avocado sauce for creaminess
- Queso dip for extra cheesy indulgence
- Salsa or sour cream for a fresh, tangy kick
Dipping your burrito into warm queso is especially satisfying, turning a regular meal into a treat.
VARIATIONS AND TIPS FOR EASY CHICKEN BURRITO RECIPE
- Spicy chicken burrito: Add chili powder or hot sauce to the filling.
- Vegetable-loaded burrito: Include zucchini, mushrooms, or spinach for extra nutrition.
- Mini burritos: Make smaller versions for kids or parties.
- Cheese lovers: Mix different types of cheese like cheddar and Monterey Jack for richer flavor.
FINAL THOUGHTS ON CHICKEN BURRITOS RECIPE
This chicken burrito recipe is simple, flexible, and perfect for busy days or meal prep. With juicy chicken, cheesy filling, and clever tricks to keep it together, every bite is delicious.
Try it as a burrito or a chicken burrito bowls recipe, freeze extras for later, and enjoy a stress-free, flavorful meal anytime.
CAN I USE LEFTOVER CHICKEN FOR THIS BURRITO RECIPE CHICKEN?
Absolutely. Leftover cooked chicken works well. Just chop it into bite-sized pieces and mix with the refried beans and vegetables for a juicy filling.
CAN I MAKE A CHICKEN BURRITO BOWLS RECIPE INSTEAD OF WRAPPING THEM?
Yes! Simply skip the tortilla and layer rice, chicken mixture, corn, cheese, and cilantro in a bowl. It’s a lighter, easy alternative that keeps all the flavors of the burrito.
CAN I USE PLAIN WHITE RICE INSTEAD OF MEXICAN RED RICE?
Definitely. The filling is packed with flavor, so plain white rice will still taste delicious in this easy chicken burrito recipe.
CAN I MAKE THIS RECIPE SPICY?
Yes! Add chili powder, hot sauce, or jalapeños to the filling for a spicy twist. The spice level can be adjusted to your taste.
Love this recipe? Pin it on Pinterest so you can find it easily next time!
More Tasty Chicken Dishes:
Easy Chicken Burrito Recipe
Ingredients
- 5 large flour tortillas about 20 cm / 8″ wide
BURRITO SEASONING
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- 2 tsp cumin powder
- 2 tsp paprika
- 1/4 tsp black pepper
- 3/4 tsp cayenne pepper optional, adjust to taste
CHICKEN FILLING
- 600 g 1.2 lb chicken breast, sliced in half horizontally
- 2 tbsp olive oil divided
- 1/2 onion chopped
- 2 garlic cloves minced
- 1 red bell pepper capsicum, diced
- 400 g 14 oz canned refried beans
- 1/4 cup water
RICE – CHOOSE ONE
- 2.5 cups cooked white rice plain
- OR 2.5 cups Mexican red rice adds extra flavor, best for burritos
OTHER FILLINGS
- 400 g 14 oz canned corn, drained (or 280 g / 9 oz frozen, thawed)
- 1.5 cups 150 g shredded cheese (Mexican blend, cheddar, Monterey Jack, or your favorite)
- 1/4 cup fresh coriander / cilantro finely chopped
SAUCES FOR DUNKING (OPTIONAL)
- Avocado sauce
- Sour cream
- Smooth restaurant-style salsa
Instructions
- Prepare the seasoning and chicken: Mix all the burrito seasoning ingredients together. Drizzle 1 tablespoon of olive oil over the chicken and toss to coat. Sprinkle the seasoning evenly and mix until the chicken is fully coated.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the chicken and cook for about 2 minutes on one side, then 1.5 minutes on the other. Remove the chicken and let it rest for 2 minutes. Chop into bite-sized pieces.
- Sauté the vegetables: In the same skillet, add chopped onion and garlic. Cook for 1 minute until fragrant. Add diced red bell pepper (capsicum) and cook for 2 minutes until the onion becomes translucent.
- Finish the chicken filling: Add refried beans, chopped chicken, and 1/4 cup water. Stir and cook for about 2 minutes until slightly thickened. The filling should be thick, juicy, and not watery or dry. Let it cool for 5 minutes—it will continue to thicken, making it perfect for rolling.
- Warm the tortillas: Gently heat the tortillas in the microwave to make them flexible. Lay them flat on your work surface.
- Assemble the burritos: Place cooked rice on the lower third of each tortilla. Add the chicken filling, corn, shredded cheese, and sprinkle with chopped cilantro. Fold the sides over and roll up burrito-style.
Cook the burritos:
- Pan-fry method: Heat a non-stick skillet over medium-high heat. Toast each side for 2 minutes to make the tortilla crispy and melt the cheese slightly.
- Oven method: Wrap the burritos tightly in foil and bake at 180°C (350°F) for 10 minutes until heated through.
- Serve and enjoy: Serve with optional sauces or dips, such as avocado sauce, guacamole, sour cream, smooth restaurant-style salsa, queso, or nacho cheese dip. Dunking or drizzling adds extra flavor and makes each bite more delicious.
- Freeze for later: Wrap each burrito in parchment or foil and place in airtight containers or ziplock bags. Reheat directly from frozen in the oven or microwave for a quick and easy meal anytime.
Notes
- This chicken burrito recipe is easy, tasty, and perfect for any meal. Chicken breasts are sliced thin so the spice mix sticks well. Refried beans keep the filling juicy and hold everything together.
- Rice can be plain or Mexican red rice. Add corn, cheese, and cilantro for extra flavor. Burritos can be stored in the fridge for 4 days or frozen for longer.
- Reheating is simple. Warm from the fridge, thawed overnight, or cook directly from frozen. Each burrito gives protein, carbs, and fats for a balanced meal. Optional sauces like avocado, sour cream, or salsa make it even more delicious.
Nutrition
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