Easy Chicken Burrito Recipe
Chicken burritos are big on flavor and stuffed full of good, wholesome ingredients. Fresh chicken breast, beans, rice, cheese, and authentic seasonings are wrapped up together in a warm flour tortilla to make the best burritos you’ve ever had. Portable, packable, and perfectly delectable.
Servings: 10 burritos
Calories: 337kcal
Ingredients
- 1 lb boneless chicken
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp ground pepper
- 1 tbsp olive oil
- 2 cups Spanish rice make from homemade or use boxed mix.
- 1 15-ounce can black beans drained and rinsed
- 1 cup cheddar cheese shredded
- 10 8-inch tortillas flour, whole wheat, gluten-free all work
Instructions
- Season the chicken by sprinkling on chili powder, ground cumin, salt and pepper.
- In a large skillet over medium heat add olive oil and chicken. Cook the chicken until tender, around 7 minutes. Remove from the pan and place on a cutting board to rest for about 5 minutes. Then slice into strips.
- In the meantime, cook your Spanish rice according to directions. Let it cool.
- Using a fine mesh strainer, drain and rinse black beans until rinse water runs clear. Set aside and allow to drip until mostly dry.
- Assemble your burritos. Place 3 Tablespoons of Spanish rice and 4-5 slices of chicken, 2 Tablespoons black beans and about 2 Tablespoons shredded cheese to each tortilla. Pull in each end of tortilla and roll up tightly into a burrito shape.
MAKE IT NOW
- PAN: Spread a little bit of soft butter on the outside of the burrito. In a large skillet over medium high heat, add burrito and cook for 1-2 minutes, until golden, then flip and cook an additional 1-2 minutes until golden.
- OVEN: Wrap tortilla in foil and bake at 350 degrees for 15 minutes, or until heated through.
- MICROWAVE: Wrap burrito in a moist paper towel and cook in microwave on High for 30 seconds to 1 minute or until heated through.
FREEZE FOR LATER
- Place uncooked chicken burritos into a gallon freezer safe bag, seal removing as much air as possible and freeze. If you plan on removing burritos from freezer for lunches or on the go individually, wrap each in foil first and then place in bag so they don’t stick together.
COOK FROM FROZEN
- OVEN: Remove from freezer. Take foil wrapped burrito and bake at 350 degrees for 25-30 minutes, or until heated through.
- MICROWAVE: Remove foil and wrap frozen burrito in a moist paper towel and cook in microwave on High for 2-3 minutes or until heated through.
Notes
Turn these chicken burritos into “wet burritos” by making them enchilada style by pouring a can of red or green enchilada sauce over a pan of your burritos, top with extra shredded cheddar cheese, and bake at 350 degrees for 10 minutes until the cheese melts.
Sautéed onions and bell peppers add excellent flavor and depth to this recipe. Cook the chopped onions and peppers in a separate pan with olive oil until the veggies are translucent, then combine them with your chicken when filling your burritos.
Be sure to buy burrito-sized tortillas (or larger) for this recipe. 8-inch tortillas should be your minimum.
For little hands (or little appetites), use a sharp bread knife to cut the finished burritos in half before serving. Or you could use make this recipe with smaller-sized tortillas and make mini-burritos. Great as an appetizer, too!
Nutrition
Serving: 1g | Calories: 337kcal | Carbohydrates: 45g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 567mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg