Chicken Burrito

Chicken Burrito is the PERFECT grab-and-go meal made with chicken breast, Mexican rice, refried beans, cheddar cheese, and seasoning, wrapped in a flour tortilla and frozen until you need it!

We love easy Mexican recipes including our favorites: Spanish Rice (Mexican Rice), Chicken Fajitas, and our super popular Best Homemade & QUICK Enchilada Sauce.

Chicken Burrito
CHICKEN BURRITO

Chicken Burritos are one of my all-time favorite grab-and-go recipes because they’re insanely easy to make, while being absolutely delicious every single time. They also keep really well in the freezer, so you can make a big batch at one time and pull them out anytime over the next two months.

This is made with really fresh ingredients, which is exactly why it blows store-bought burritos out of the water when it comes to flavor and texture.

CAN YOU USE OTHER MEAT TO MAKE THESE?

You can make this recipe with steak, lamb, or turkey. Just cook it completely, then chop it the same way as you would for chicken.

MORE BURRITO RECIPES

HOW TO MAKE CHICKEN BURRITO FILLING IN AN INSTANT POT

  • Using the sauté function, add the onions, oil, and seasoning. Cook stirring for 2-3 minutes, until onions are translucent.
  • Add all other ingredients (except for tortillas, sour cream, beans, and rice).
  • Seal the lid and pressure valve. Cook on high for 10 minutes and release naturally.
  • When the pressure releases, remove the lid and take out the chicken. Dice and stir back into the sauce.
  • Build as usual.

Mexican Chicken Burrito

HOW TO MAKE CHICKEN BURRITO FILLING IN THE SLOW COOKER

  • Add everything except for the tortillas, rice, beans, and sour cream to the slow cooker. Stir to mix everything together.
  • Cook on high for 4 hours, or on low for 8 hours. Remove the chicken and dice into small pieces.
  • Stir back into the pot. Assemble according to the original recipe.

TIPS FOR MAKING CHICKEN BURRITOS

  • You can replace the Mexican rice with brown rice and use low-fat refried beans, cheese, and sour cream to lighten this recipe up a little bit.
  • If you don’t want to cook your own, you can use a rotisserie chicken. This is also a great way to use up leftovers!
  • If you don’t have refried beans, you can substitute with pureed black beans.
  • Add a sprinkle of cayenne pepper or a dash of hot sauce to add some more heat to your dish.
  • You can also omit the tortillas and divide the filling among freezer-safe containers for burrito bowls.
  • If you’re going to eat some right away, top with fresh cilantro, sour cream, and avocado slices.

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Chicken Burrito

Chicken Burrito is the PERFECT grab-and-go meal made with chicken breast, Mexican rice, refried beans, cheddar cheese, and seasoning, wrapped in a flour tortilla and frozen until you need it!
Yield 8 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Author Sabrina Snyder

Ingredients
 

  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • 1 pound chicken breast boneless skinless
  • 1/2 cup chopped onion
  • 3 cloves garlic minced
  • 3 Tablespoons tomato paste
  • 1/2 Tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 2 Tablespoons fresh lime juice
  • 1/4 cup water
  • 2 cups prepared Mexican rice
  • 1 15 oz. can refried beans
  • 2 cups shredded cheddar cheese
  • 8 Tablespoons sour cream
  • 8 large large 10-inch flour tortillas

Instructions

  • Add the canola oil to a cast iron skillet on medium heat, season the chicken with salt and cook for 4-5 minutes on each side before removing from the pan and adding in the onion and garlic to skillet, cooking for 1-2 minutes.
  • Add tomato paste, cumin, chili powder, oregano, salt, lime juice and water. Cook and stir until mixture comes to a slight boil. Reduce heat to low and cook for 5 to 8 minutes or until thoroughly heated while you chop the chicken finely and add it back into the pan to cook down with the mixture.
  • Remove from heat and let stand 15 minutes or until mixture comes to warm room temperature.
  • Lay tortillas out on a flat surface and divide the beans, chicken, rice, cheddar cheese and sour cream among the 8 tortillas. Fold each burrito-style.
  • Wrap each burrito with saran wrap, and then place burritos in a freezer-safe ziplock bag. Freeze up to 2 months.
  • To Reheat: Unwrap burrito from plastic wrap. Place on a microwave-safe plate. Microwave 2 to 3 minutes or until heated through.

Nutrition

Calories: 543kcal | Carbohydrates: 62g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 1128mg | Potassium: 445mg | Fiber: 4g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 3.2mg | Calcium: 297mg | Iron: 2.8mg
Keyword: chicken burrito

Easy Mexican Chicken and Bean Burrito

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This is the best recipe.Even I didn’t put jack Monterey cheese on it I forgot to buy .. but this pass on my taste as Filipino ?? Thank you for sharing.

  2. Excellent recipe. The whole family loved it! I cooked the chicken for exactly 4 1/2 minutes on each side. When I chopped the chicken it wasn’t fully cooked but that is what you want; because it will go back in the pan to finishing cooking with the sauce, resulting in perfectly cooked chicken. Very delicious! I chose to make cilantro-lime white rice and a portion of cauliflower rice. Shredded my own pepper jack & Monterey Jack cheese. Used spicy black beans. Salsa, sour cream, & homemade guacamole. After I wrapped the burritos I placed them on the griddle for a little crisp. Yum! Saving this one. Thank you!

  3. I made these in the pan and they were absolutely delicious. Much more what I was looking to create than another recipe I tried. I’d like to try doing the Instant Pot version, but I’m worried there’s not enough liquid. I thought 250ml was the minimum but you’ve only got 1/4 cup of water (from the UK so I don’t think in cups, but I work out that’s about 55ml)? Plus with the tomato purée I’d worry about the burn message… can you reassure me?!

  4. Ok, this was the BOMB. The chicken filling is on-point! The only change I made was to add avocado to the burrito. Thank you for the recipe…I’ll be making this again, and again, and again….

  5. The ingredient list notes cheddar cheese. I can’t seem to find when to add this to the burrito. When do you add the cheddar cheese…is on on top? Thanks for the great recipes.

    1. Thanks for catching that! How could I have missed adding in the glorious cheese?! I’ve edited it but you’ll want to add it while you’re doing the assembly of the tortillas.

  6. I love burritos but never think to make them! These look so good, I’m craving them now! Saving this recipe!!

  7. Fun recipe who doesn’t love a good chicken burrito? And better when is homemade and made with lots of love

  8. I’m not sure why I never make these for my three teenagers. I think they would love them and I appreciate that I can make them ahead!

  9. I honestly can’t remember the last time I had a burrito — ever since soft tacos and street tacos became a “thing” I’ve gone with that… but now I remember how much I loved burritos. I appreciate your rotisserie chicken tip too! Easier some nights!

  10. I really like that you include instructions for freezing and re-heating. These will be great to have on hand for after school snacks.