Chicken Burrito Recipe
Mexican · Main course · 45 min total
A hearty and flavorful chicken burrito packed with seasoned chicken, rice, beans, and cheese, wrapped in a warm flour tortilla. This recipe is perfect for a satisfying weeknight dinner.
20
min prep
min prep
25
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup cooked white rice
- 1 cup canned black beans, drained and rinsed
- 1/2 cup salsa
- 1 cup shredded cheddar or Monterey Jack cheese
- 4 large flour tortillas (10-inch)
- 1/2 cup sour cream (optional)
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Season chicken breasts with chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through (internal temp 165°F). Let rest 5 minutes, then dice into bite-sized pieces.
- In a bowl, combine cooked rice, black beans, and salsa. Mix well.
- Warm tortillas in a dry skillet or microwave until pliable.
- To assemble, place a tortilla on a flat surface. Spoon 1/4 of the rice-bean mixture down the center, top with 1/4 of the diced chicken, and sprinkle with 1/4 cup cheese. Add sour cream and cilantro if desired.
- Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito. Repeat with remaining ingredients.
- Optional: Heat a clean skillet over medium heat. Place burritos seam-side down and cook for 2-3 minutes per side until golden and crispy.
Tips
- To make ahead, wrap burritos in foil and refrigerate. Reheat in oven at 350°F for 15 minutes.
- Substitute chicken with beef, pork, or tofu for variation.
- Serve with extra salsa, guacamole, or hot sauce.
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