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a stack of chicken burritos with a hand holding the top one.
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4.48 from 19 votes

Chicken Burritos

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch
Cuisine: American, Mexican, Tex Mex
Keyword: burrito recipe, chicken burritos
Servings: 8
Calories: 413kcal

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
  • 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

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

  1. Warming up your tortillas before assembling them will make them more pliable and easy to wrap!
  2. 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.
  3. 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.
  4. Refrigerate leftover chicken burritos wrapped in foil or stored in an airtight container for 2 to 3 days.
  5. 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.
  6. Originally shared October 2012.

Nutrition

Serving: 1burrito | Calories: 413kcal | Carbohydrates: 38g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 713mg | Potassium: 407mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1059IU | Vitamin C: 22mg | Calcium: 271mg | Iron: 2mg