Chicken Burritos
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These easy 30 minute Chicken Burritos are stuffed with an incredibly delicious and perfectly seasoned chicken filling, Mexican rice, refried beans, corn and lots of cheese. If you have some leftovers, they’re perfect for freezing so you can enjoy some later.
Chicken Burritos Recipe
Take a look at these chicken burritos! Do they look good or what? They are absolutely delicious and so easy to make. I just think burritos are the the greatest thing ever invented because they’re so versatile. The filling in these burritos is incredible. Perfectly seasoned chicken pieces, veggies, refried beans, corn, Mexican rice and lots and lots of cheese.
- Easy To Make – 30 Minutes
- Simple Ingredients
- Versatile & Customizable
- Delicious & Perfect For Picky Eaters!
When I make these, I go all out and make everything from scratch. I make my own refried beans, my own Mexican rice, my own Enchilada Sauce for the rice, and I also love to make some nacho cheese sauce from scratch. Sometimes, I even go ahead and make some homemade salsa. Of course, you don’t have to, but if I do this, I have lots of food for the week and we sure love our Mexican, so nobody ever complains.
This is a recipe that I’ve had on the blog for almost a decade now so I hope you enjoy it as much as we do!
Ingredient Notes
Chicken Filling
- Chicken Breasts -Skinless and boneless, cut into small pieces. You can also use chicken thighs.
- Seasoning – I used chili powder, dried oregano, cumin, smoked paprika, salt and pepper.
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Onion – A small white or yellow onion, chopped.
- Garlic – Fresh is best! Minced.
- Bell Pepper – Medium red bell pepper, chopped.
- Refried Beans – Canned, or you can use my homemade refried beans recipe!
Burritos
- Tortillas – I used large flour tortillas.
- Rice – You’ll want some nice Mexican rice for these burritos. Here’s my recipe for 3 ingredients only Mexican rice.
- Corn – I used canned corn to make it easier, but fresh or frozen will work as well!
- Cheese – Cheddar cheese, shredded. You can use any type of cheese you prefer. Mexican blends are great in these burritos.
Serve With
- Salsa – Try my homemade salsa!
- Sour Cream – Use your favorite.
- Nacho Cheese Sauce – Use your favorite, or make your own with my nacho cheese sauce recipe!
How To Make Chicken Burritos
Make The Filling:
- Cook Chicken: Heat olive oil in a large skillet. Season the chicken breast pieces with the salt, pepper, chili powder, cumin, smoked paprika and dried oregano. Add chicken breast to the skillet and cook over medium-high heat for 2 to 3 minutes or until the chicken is cooked through.
- Add Ingredients: Add the onion, garlic, and red bell pepper to the skillet and stir. Cook until onion is translucent. Add the refried beans, water and stir everything together. Cook for 2 minutes until the mixture reduces slightly, and no longer watery.
Assemble Burritos
- Warm Tortillas: Warm the tortillas in the microwave for about 30 seconds. Warming them up simply makes them more pliable and easy to fold.
- Assemble: To assemble tortillas, layer them with rice, chicken filling, corn, cheese and then fold them up burrito style. You should have enough ingredients to make 8 burritos.
- Toast: Toast them in the oven for 10 minutes at 350°F, wrapped in foil, or pan fry over medium-high heat for 2 minutes per side until the tortilla is crispy and the cheese melts. Alternatively, you can heat some vegetable oil in a large skillet over medium heat. Place the burritos in the skillet seam side down. Cook on all sides until the golden brown, about 3 min per side.
- Serve: Serve with salsa and sour cream.
Frequently Asked Questions
Do I Have To Use Chicken Breast?
Nope! You can use chicken thighs or ground chicken/turkey for this recipe. Honestly, if you’re not feeling chicken, use beef, pork or tofu! Keep in mind when using different protein or parts of the chicken, the cook times could vary.
What Else Can I Add To My Chicken Burritos?
You can truly add whatever you want to these! Feel free to have some fun and experiment with spices, veggies, protein, cheese etc.
How To Serve
I always serve my burritos with a side of sour cream and salsa! And if i’m really wanting to amp them up, I’ll add some nacho cheese sauce. These make the perfect lunch or dinner, one the entire family will love!
Can I Make These In Advance?
Absolutely! You can make these chicken burritos and freeze them for up to 3 months. Scroll down to freezing section for full instructions.
Tips
- Warming up your tortillas before assembling them will make them more pliable and easy to wrap!
- Fresh, canned or frozen corn will work in this recipe, if using fresh, you’ll have to cook the corn first. If using frozen, make sure it is completely thawed and any excess moisture is removed.
- Don’t skip the refried beans, it’s what makes the burrito chicken filling juicy and holds it together nicely, so that your filling doesn’t fall out.
Storing Leftovers
Refrigerate leftover chicken burritos wrapped in foil or stored in an airtight container for 2 to 3 days.
Freezing
You can even freeze these burritos for up to 3 months as long they’re stored in an airtight container or wrapped securely. I would recommend wrapping the burritos individually in foil so you can defrost them as you wish.
More Delicious Recipes To Try
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Chicken Burritos
Video
Ingredients
Chicken Filling
- 1 pound chicken breasts (skinless and boneless, cut into small pieces.)
- ½ salt
- ¼ teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoon olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (chopped)
- 1½ cups refried beans
- ¼ cup water
Burritos
- 8 large flour tortillas
- 2 cups Mexican rice
- 1 cup corn (canned)
- 2 cups cheddar cheese (shredded)
Serve with
- salsa
- sour cream
- nacho cheese sauce
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make the filling:
- Cook Chicken: Heat olive oil in a large skillet. Season the chicken breast pieces with the salt, pepper, chili powder, cumin, smoked paprika and dried oregano. Add chicken breast to the skillet and cook over medium-high heat for 2 to 3 minutes or until the chicken is cooked through.
- Add Ingredients: Add the onion, garlic, and red bell pepper to the skillet and stir. Cook until onion is translucent. Add the refried beans, water and stir everything together. Cook for 2 minutes until the mixture reduces slightly, and no longer watery.
Assemble burritos
- Warm Tortillas: Warm the tortillas in the microwave for about 30 seconds. Warming them up simply makes them more pliable and easy to fold.
- Assemble: To assemble tortillas, layer them with rice, chicken filling, corn, cheese and then fold them up burrito style. You should have enough ingredients to make 8 burritos.
- Toast: Toast them in the oven for 10 minutes at 350°F, wrapped in foil, or pan fry over medium-high heat for 2 minutes per side until the tortilla is crispy and the cheese melts. Alternatively, you can heat some vegetable oil in a large skillet over medium heat. Place the burritos in the skillet seam side down. Cook on all sides until the golden brown, about 3 min per side.
- Serve: Serve with salsa and sour cream.
Notes
- Warming up your tortillas before assembling them will make them more pliable and easy to wrap!
- Fresh, canned or frozen corn will work in this recipe, if using fresh, you’ll have to cook the corn first. If using frozen, make sure it is completely thawed and any excess moisture is removed.
- Don’t skip the refried beans, it’s what makes the burrito chicken filling juicy and holds it together nicely, so that your filling doesn’t fall out.
- Refrigerate leftover chicken burritos wrapped in foil or stored in an airtight container for 2 to 3 days.
- You can even freeze these burritos for up to 3 months as long they’re stored in an airtight container or wrapped securely. I would recommend wrapping the burritos individually in foil so you can defrost them as you wish.
- Originally shared October 2012.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
