Easy Chicken Burrito Recipe

This easy chicken burrito recipe is packed with juicy chicken, refried beans, rice, corn, and cheese. These chicken burritos recipes are freezer-friendly, quick to reheat, and perfect for a balanced meal. Try this burrito recipe chicken for a tasty, simple, and satisfying dish that everyone will love.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Servings

Calories: 700kcal

Author: Liora

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.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition