Chicken Burrito is the PERFECT grab-and-go meal made with chicken breast, Mexican rice, refried beans, cheddar cheese, and seasoning.
I love easy Mexican Recipes, including favorites like Spanish Rice (Mexican Rice), Chicken Fajitas, and our super popular Best Homemade & QUICK Enchilada Sauce.
Easy Burritos are one of my all-time favorite grab-and-go recipes because they’re insanely easy to make and 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 fresh ingredients, precisely why it surpasses store-bought burritos in flavor and texture.
CAN YOU USE OTHER MEAT TO MAKE THESE?
You can make this recipe with steak, lamb, or turkey. Cook it thoroughly, then chop it the same way you would chicken.
MORE BURRITO RECIPES
HOW TO MAKE BURRITO FILLING IN AN INSTANT POT
- Using the sauté function, add the onions, oil, and seasoning. Cook, stirring, for 2-3 minutes until the onions are translucent.
- Add all other ingredients (except 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 remove the chicken. Dice it and stir it back into the sauce.
- Build as usual.
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HOW TO MAKE THE BURRITO FILLING IN THE SLOW COOKER
- Add everything except the tortillas, rice, beans, and sour cream to the slow cooker. Stir to combine everything.
- Cook on high for 4 hours or on low for 8 hours. Remove the chicken and dice it into small pieces.
- Stir back into the pot. Assemble according to the original recipe.
COOKING TIPS
- To lighten this recipe, you can replace the Mexican rice with brown rice and use low-fat refried beans, cheese, and sour cream.
- If you don’t want to cook your own, 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.
- To add heat to your dish, sprinkle with cayenne pepper or hot sauce.
- You can also omit the tortillas and divide the filling among freezer-safe containers for burrito bowls.
- If you’ll eat some immediately, top with fresh cilantro, sour cream, and avocado slices.
- For another way to flavor a chicken burrito, you should also try my Orange Chicken Burrito.
Ingredients
- 2 tablespoons vegetable 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 Mexican rice , prepared
- 15 oz refried beans (one regular can)
- 2 cups shredded cheddar cheese
- 8 tablespoons sour cream
- 8 large 10-inch flour tortillas (burrito size tortillas)
Instructions
- Add the vegetable 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. Chicken will not be fully cooked yet.
- 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.
- Serve immediately or wrap each burrito with saran wrap, and then place burritos in a freezer-safe ziplock bag. Freeze up to 2 months.
Nutrition
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Gee, what am I doing wrong? Got through the recipe, and it tasted good, but didn’t have any instructions on how to keep everything warm—the beans, the rice, the tortillas. Plus, with only 1/4 cup of water and some lime juice, the mixture (due to the tomato paste) cooked up right away, so there was no liquid to cook down with the chicken. Also, would the recipe be better with a sauce to pour over the burritos?
I’m glad you enjoyed the burritos, and I can definitely see how it can be confusing. It looks like this recipe needs a bit of clarification, but I will give you this information now, and I’ll get this fixed soon. Since the amount of beans per burrito is so small, scooping straight from the can is fine. The rice should be warm just like the chicken mixture. And to keep the tortillas warm, warm them up in a pan or microwave, stack and wrap in a kitchen towel, then wrap in foil. That will keep them soft without drying out, and you can take them out one at a time to prep. And to answer your second question, yes, smothered burritos are always delicious. Top with whatever you like- red or green enchilada sauce, cheese, Chile verde, etc.
Is 1/4 cup water enough when using Instant pot
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.
Thank you too! I’m so glad you enjoyed this recipe!
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!
Sounds like perfection, Jillian! So glad you enjoyed it.
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?!
Yes, you can add 250 ml of water when using an instant pot. Thanks for catching that.
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….
Sounds like a great addition!
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.
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.
Reminds me of fast food burritos but so much better! Such a great recipe.
Thanks, Matt. So glad you enjoyed them!
I love burritos but never think to make them! These look so good, I’m craving them now! Saving this recipe!!
Enjoy!
Fun recipe who doesn’t love a good chicken burrito? And better when is homemade and made with lots of love
So true!
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!
Yes, so much easier for grab and go type of meals.
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!
Glad I’ve inspired you to try them again. Enjoy!
I really like that you include instructions for freezing and re-heating. These will be great to have on hand for after school snacks.
I’m glad you found it helpful, Jill! Enjoy!
Look so yummy. Will give it a try.