Burrito, chicken, with beans and rice, cheese
Common food
Photo: Wikipedia
A warm, soft flour tortilla tightly wrapped around a savory filling of seasoned shredded chicken, creamy beans, fluffy rice, and melted cheese. Each bite offers a satisfying blend of textures—tender chicken, hearty beans, and a mild, comforting flavor profile. Nutritionally, it provides a balanced mix of protein and carbohydrates for sustained energy.
Calorie split: 21% protein · 50% carbs · 28% fat
↓ Full nutrition💚 Why it's loved
People love it for its perfect handheld convenience and the harmonious, customizable blend of savory, mild flavors and hearty textures. It's a beloved staple that embodies the comforting, shareable spirit of Mexican-inspired cuisine.
⚠️ Watch-outs & how to enjoy it better
The flour tortilla and rice can cause a rapid blood-sugar spike, especially for those with insulin resistance. To counteract this, eat a smaller portion and pair it with a side of non-starchy vegetables (like a salad or fajita veggies) to add fiber and slow digestion. Be mindful of sodium content in the seasoning and cheese; opt for low-sodium beans if making at home.
Key benefits
- Good source of complete protein from chicken and beans.
- Provides complex carbohydrates for energy.
- Contains dietary fiber from beans.
- Relatively low in fat compared to many fast-food options.
- Offers a balanced macronutrient profile in a single package.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'burrito' in Spanish can mean 'little donkey,' possibly referring to the donkey packs the rolled tortillas resemble, or to a legend about a traveling vendor who used a donkey to carry his food.
Full nutrition (USDA data · scales with serving)
| Water | 54.7 g |
| Energy | 209 kcal |
| Protein | 11.1 g |
| Total lipid (fat) | 6.5 g |
| Carbohydrate, by difference | 26.1 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 1.6 g |
| Calcium, Ca | 99.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 170 mg |
| Potassium, K | 168 mg |
| Sodium, Na | 466 mg |
| Zinc, Zn | 0.82 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 17.7 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.26 mg |
| Riboflavin | 0.18 mg |
| Niacin | 3.6 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 52.0 ug |
| Folic acid | 40.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 79.0 ug |
| Choline, total | 26.2 mg |
| Vitamin B-12 | 0.12 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 13.0 ug |
| Retinol | 13.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 4.0 ug |
| Vitamin E (alpha-tocopherol) | 0.09 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 4.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.5 g |
| SFA 4:0 | 0.04 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.05 g |
| SFA 14:0 | 0.16 g |
| SFA 16:0 | 1.5 g |
| SFA 18:0 | 0.71 g |
| Fatty acids, total monounsaturated | 1.7 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 1.6 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 29.0 mg |
Amino acid profile (per 100g)
Estimated from TACO BELL, BURRITO SUPREME with steak — USDA does not publish this profile for Burrito.
| Tryptophan | 0.11 g |
| Threonine | 0.37 g |
| Isoleucine | 0.37 g |
| Leucine | 0.69 g |
| Lysine | 0.62 g |
| Methionine | 0.17 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.42 g |
| Tyrosine | 0.27 g |
| Valine | 0.43 g |
| Arginine | 0.46 g |
| Histidine | 0.25 g |
| Alanine | 0.41 g |
| Aspartic acid | 0.82 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.38 g |
| Proline | 0.59 g |
| Serine | 0.44 g |
FAQ
Is a chicken, bean, and rice burrito considered healthy?
It can be a reasonably balanced meal, offering protein, carbs, and some fiber. Its healthiness depends heavily on portion size, the type of tortilla (whole grain vs. white flour), and the amount of cheese and added fats. Making it at home allows for better control over ingredients.
How does the nutrition change if I add sour cream or guacamole?
Adding sour cream will significantly increase the saturated fat and calorie content. Guacamole adds healthy monounsaturated fats and fiber, but also increases the total calorie count. Both are flavorful additions but should be used in moderation if monitoring calories.
Can I freeze a burrito like this?
Yes, it freezes very well. Wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer bag. It can be stored for 1-2 months. Reheat from frozen in the microwave or oven until steaming hot throughout.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.09 kcal/g · 21% calories from protein · 2.0 g fiber · 1.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.77 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.