This Chicken Burrito Recipe is an easy and flavorful dish, perfect for busy weeknights or casual gatherings. It combines juicy chicken, seasoned vegetables, and creamy toppings, making it a go-to meal for everyone to enjoy!

This is a recipe I like to make for busy weeknights, casual gatherings, or even meal prep. It’s a versatile dish that works for a lot of occasions and satisfies everyone at the table.

And let me be honest: this recipe is my favorite way to enjoy a quick, hearty meal. I’m not gonna lie — I love the balance of flavors, from the tangy lime rice to the savory chicken filling. It’s always my first choice when I want something tasty and filling.

I make these chicken burritos with juicy chicken, fresh vegetables, and creamy extras like sour cream and guacamole. You can also add other ingredients like corn, jalapeños, or hot sauce if you like a little spice, and the result is just “Wow!” You’ll love it for sure.

For a perfect meal, you can serve it with a side of tortilla chips and salsa, a crisp salad, or even some Mexican street corn. This recipe is super easy to make and absolutely delicious, making it a go-to in my kitchen.

Why This Chicken Burrito Is Great

This chicken burrito is great because it’s packed with bold, satisfying flavors and wholesome ingredients. The tender chicken, seasoned vegetables, and tangy lime rice come together in a way that’s both comforting and exciting. Plus, it’s easy to customize with your favorite toppings or spices.

Another reason this recipe stands out is how simple and quick it is to prepare. You can have a hearty, delicious meal on the table in under 30 minutes, which makes it perfect for busy days. It’s also great for meal prep since the burritos can be made ahead and stored for later.

Ingredients

• 1 pound cooked boneless chicken, shredded or diced
• 1 medium yellow onion, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 medium lime (zest and juice)
• 4 sprigs fresh cilantro, chopped
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup warm cooked rice
• 1/2 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 3/4 cup jarred tomato salsa
• 2 teaspoons taco seasoning
• 1 cup shredded Mexican-blend cheese
• 4 large flour tortillas
• 4 tablespoons sour cream
• Guacamole (optional)

Kitchen Equipment You’ll Need

• Cutting board
• Sharp knife
• Large skillet
• Wooden spoon or spatula
• Small mixing bowl
• Citrus zester or grater
• Measuring cups and spoons
• Microwave-safe plate
• Damp paper towel

How to make Chicken Burrito

Step 1:

Shred or dice the chicken into bite-sized pieces. Slice the onion and bell pepper into thin strips. Mince the garlic, zest the lime, and juice it. Chop the cilantro. Rinse and drain the black beans.

Step 2:

Combine the cooked rice, lime zest, 1 tablespoon lime juice, cilantro, and salt in a small bowl. Stir well and set aside.

Step 3:

Heat the oil in a skillet over medium-high heat. Add the onion and bell pepper, sautéing until tender and golden brown (about 4–5 minutes). Remove and set aside.

Step 3:

Reduce the skillet heat to medium. Add the chicken, black beans, garlic, remaining lime juice, salsa, and taco seasoning. Cook for 1–2 minutes until heated through and most liquid has evaporated.

Step 4:

Stack the tortillas on a microwave-safe plate, cover them with a damp paper towel, and microwave for about 30 seconds to make them pliable.

Step 5:

On each tortilla, layer 1/4 cup cheese, 1/4 cup rice, 3/4 cup chicken mixture, 1/4 cup cooked vegetables, and 1 tablespoon sour cream. Add guacamole if desired.

Step 6:

Fold the bottom of the tortilla tightly over the filling, fold in the sides, and roll up securely.

Step 7:

Cut each burrito in half and serve with extra salsa or guacamole on the side.

Helpful Tips

• After wrapping, place the burrito in a hot skillet seam-side down for a minute or two. This seals it and adds a crispy layer.
• Sauté some zucchini, mushrooms, or corn along with the onion and peppers for a colorful, nutrient-rich twist.
• Add jalapeños or a sprinkle of cayenne pepper to the filling for some heat.
• Use shredded beef, ground turkey, or even tofu for a different take on the classic chicken burrito.
• Swap black beans for refried beans or kidney beans for a new flavor.
• Instead of shredded cheese, drizzle queso sauce over the filling for extra creaminess.

What to Serve with Chicken Burrito?

For serving, always think about balancing the burrito’s hearty flavors with lighter sides. My go-to option is a fresh green salad with a zesty vinaigrette. The crisp, refreshing greens pair beautifully with the rich burrito filling.

Another great option is Mexican street corn, or “elote.” The creamy, tangy, and slightly smoky flavors of the corn complement the burrito perfectly. You can also serve a side of tortilla chips with guacamole or pico de gallo for dipping.

Finally, don’t forget a refreshing drink to complete the meal. I’d recommend a classic margarita, sparkling water with lime, or even a cold beer to wash it all down. These additions elevate the dining experience and make it feel extra special.

Recipe Variations

Vegetarian Burrito: Replace the chicken with sautéed mushrooms, black beans, and roasted sweet potatoes for a delicious meat-free option.

Breakfast Burrito: Swap the chicken for scrambled eggs and add crumbled sausage or bacon for a breakfast twist.

Low-Carb Option: Use a large lettuce leaf or a low-carb tortilla instead of a traditional flour tortilla.

Buffalo Chicken Burrito: Toss the shredded chicken with buffalo sauce for a spicy and tangy flavor.

Asian Fusion: Use teriyaki chicken and add shredded cabbage and carrots for a unique twist.

Mini Burritos: Make smaller versions using taco-size tortillas for a party-friendly appetizer.

How to Store

If you have leftovers, wrap each burrito tightly in foil or plastic wrap. Please place them in an airtight container and store them in the refrigerator for up to 3 days. To reheat, microwave them for about 1–2 minutes or warm them in a skillet for a crispy exterior.

For longer storage, freeze the wrapped burritos in a freezer-safe bag. They’ll keep for up to 3 months. When ready to eat, defrost in the refrigerator overnight and heat as usual. This makes them perfect for meal prep and busy weeks.

FAQ

What type of tortilla should I use?

• Large flour tortillas are ideal for burritos because they are soft and pliable, and hold the filling well without breaking.

Can I make this recipe gluten-free?

• Yes, use gluten-free tortillas and double-check that the taco seasoning and other ingredients are certified gluten-free.

What vegetables can I add?

• You can add corn, zucchini, mushrooms, or roasted sweet potatoes. These vegetables add flavor, texture, and nutrition to the burrito.

Can I use something other than black beans?

• Yes, you can substitute pinto beans, kidney beans, or even refried beans for a creamier texture and slightly different flavor.

How do I keep my burrito from falling apart?

• Warm the tortilla before wrapping it to make it more pliable. Avoid overfilling it and ensure you roll it tightly, tucking in the sides as you go.

Can I skip the cheese?

• Yes, you can omit the cheese if youu2019re lactose intolerant or prefer a lighter burrito. Alternatively, use a vegan cheese substitute.

What sides go well with this burrito?

• Pair the burrito with tortilla chips and salsa, guacamole, Mexican street corn, or a fresh salad to complement the flavors.

Can I make it vegetarian?

• Yes, replace the chicken with more beans, sautu00e9ed vegetables, or plant-based protein alternatives like tofu or tempeh. The burrito will still be hearty and flavorful.

Chicken Burrito Recipe

Recipe by Wasian CookeryCourse: MainCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

This Chicken Burrito Recipe is an easy and flavorful dish, perfect for busy weeknights or casual gatherings. It combines juicy chicken, seasoned vegetables, and creamy toppings, making it a go-to meal for everyone to enjoy!

Ingredients

• 1 pound cooked boneless chicken, shredded or diced

• 1 medium yellow onion, thinly sliced

• 1 medium red bell pepper, thinly sliced

• 2 cloves garlic, minced

• 1 medium lime (zest and juice)

• 4 sprigs fresh cilantro, chopped

• 1 (15-ounce) can black beans, drained and rinsed

• 1 cup warm cooked rice

• 1/2 teaspoon kosher salt

• 1 tablespoon vegetable oil

• 3/4 cup jarred tomato salsa

• 2 teaspoons taco seasoning

• 1 cup shredded Mexican-blend cheese

• 4 large flour tortillas

• 4 tablespoons sour cream

• Guacamole (optional)

Directions

• Shred or dice the chicken into bite-sized pieces. Slice the onion and bell pepper into thin strips. Mince the garlic, zest the lime, and juice it. Chop the cilantro. Rinse and drain the black beans.
• Combine the cooked rice, lime zest, 1 tablespoon lime juice, cilantro, and salt in a small bowl. Stir well and set aside.
• Heat the oil in a skillet over medium-high heat. Add the onion and bell pepper, sautéing until tender and golden brown (about 4–5 minutes). Remove and set aside.
• Reduce the skillet heat to medium. Add the chicken, black beans, garlic, remaining lime juice, salsa, and taco seasoning. Cook for 1–2 minutes until heated through and most liquid has evaporated.
• Stack the tortillas on a microwave-safe plate, cover them with a damp paper towel, and microwave for about 30 seconds to make them pliable.
• On each tortilla, layer 1/4 cup cheese, 1/4 cup rice, 3/4 cup chicken mixture, 1/4 cup cooked vegetables, and 1 tablespoon sour cream. Add guacamole if desired.
• Fold the bottom of the tortilla tightly over the filling, fold in the sides, and roll up securely.
• Cut each burrito in half and serve with extra salsa or guacamole on the side.