Easy Chicken Burritos
Easy Chicken Burritos
There’s something unbeatable about a burrito soft tortilla, gooey cheese, and a filling so satisfying that one bite feels like comfort on a plate. These Easy Chicken Burritos are just that: hearty, flavorful, and ready in about 30 minutes.
The beauty of this recipe is how adaptable it is. You can prepare them fresh for dinner, wrap and freeze for later, or make a batch to reheat for quick lunches. With juicy seasoned chicken, creamy beans, tender rice, and plenty of cheese, these burritos deliver Tex-Mex flavor without the hassle. Whether you’re cooking for family, hosting friends, or simply craving something cozy, this recipe is one you’ll come back to again and again.
Why You’ll Love These Easy Chicken Burritos
- Quick & Simple: From skillet to table in half an hour.
- Crowd-Pleasing: Perfect for kids, adults, and picky eaters alike.
- Customizable: Swap fillings to match your mood.
- Meal Prep Hero: They freeze beautifully and reheat like a dream.
- Budget-Friendly: Uses affordable pantry staples.
Easy Chicken Burritos
These Easy Chicken Burritos are loaded with juicy seasoned chicken, refried beans, fluffy Mexican rice, sweet corn, and melty cheese. A quick, freezer-friendly dinner that’s perfect for busy weeknights!
Course: Dinner, Main Course Cuisine: Mexican-inspired / Tex-Mex
Keyword: Easy Chicken Burritos Prep Time: 10minutes minutes
Cook Time: 20minutes minutes Total Time: 30minutes minutes Servings: 8
Ingredients You’ll Need
Chicken Filling
- Chicken: Boneless, skinless chicken breasts or thighs cut into bite-sized chunks.
- Spices: Chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
- Olive Oil: To sauté and bring out flavor.
- Onion & Garlic: Aromatic base for depth.
- Red Bell Pepper: Adds color, crunch, and sweetness.
- Refried Beans: Creamy binder to hold everything together.
- Water: Just a splash to keep the filling from drying out.
For the Burritos
- Large Flour Tortillas: Strong enough to hold all the fillings without breaking.
- Mexican Rice: Adds flavor and makes the burrito more filling.
- Corn: Fresh, canned, or frozen—all work well.
- Cheddar Cheese: Shreds that melt into gooey perfection.
To Serve
- Salsa for spice
- Sour cream for cooling creaminess
- Nacho cheese sauce (optional) for indulgence
How to Make Chicken Burritos
1. Cook the Chicken Filling
Heat olive oil in a skillet over medium-high heat. Season the chicken with salt, pepper, and spices, then cook until golden brown. Add onion, garlic, and bell pepper, stirring until softened. Mix in the refried beans with a splash of water and cook until the mixture thickens into a hearty filling.
2. Assemble the Burritos
Warm tortillas for 30 seconds to keep them pliable. Spread rice in the center, add chicken filling, sprinkle with corn, and top with cheddar cheese.
3. Fold the Burritos
Tuck in the sides, then roll from the bottom up, keeping the tortilla tight around the filling.
4. Toast for Extra Flavor (Optional)
- Oven: Wrap in foil and bake at 350°F for 10 minutes.
- Skillet: Dry-toast each side for 2 minutes.
- With Oil: Lightly pan-fry until golden and crispy on all sides.
5. Serve
Pair with salsa, sour cream, or nacho cheese sauce for dipping.
Tips for the Best Burritos
- Warm tortillas first—cold tortillas crack easily.
- Drain or cook down any watery filling to avoid sogginess.
- Use rice or cheese closest to the tortilla to form a barrier.
- Don’t overfill—too much filling makes rolling difficult.
Variations & Customizations
- Rotisserie Shortcut: Use shredded rotisserie chicken for a 10-minute filling.
- Different Proteins: Try ground beef, shredded pork, or turkey.
- Vegetarian Option: Double up on beans and add roasted vegetables.
- Spicy Kick: Toss in jalapeños, hot sauce, or chipotle peppers.
- Lighter Swap: Use whole wheat tortillas and low-fat cheese.
Make-Ahead & Storage
- Refrigerator: Wrap burritos in foil and store for up to 3 days.
- Freezer: Wrap individually and freeze for up to 3 months.
- Reheating: Microwave for 3–4 minutes or bake at 350°F until hot.
For a crispy finish, reheat thawed burritos in a skillet with a touch of oil.
Nutrition (Per Burrito)
| Nutrient | Amount |
|---|---|
| Calories | 413 kcal |
| Carbohydrates | 38 g |
| Protein | 26 g |
| Fat | 17 g |
| Saturated Fat | 7 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Calcium | 271 mg |
| Iron | 2 mg |
What to Serve with Chicken Burritos
Complete your meal with:
- Cilantro-lime rice
- Tortilla chips and guacamole
- Salsa verde or pico de gallo
- Mexican street corn salad
- Fresh garden salad with lime dressing
Can I use rotisserie chicken instead of raw?
Yes—shred the chicken and mix with spices and veggies before filling the tortillas.
How do I stop burritos from falling apart?
Don’t overstuff, and roll tightly while folding in the sides.
Can I make these vegetarian?
Definitely—swap chicken for black beans, corn, and sautéed vegetables.
What sides go well with burritos?
Mexican rice, guacamole with chips, corn and black bean salad, or a crisp green salad.
Final Thoughts
These Easy Chicken Burritos hit every note juicy chicken, creamy beans, cheesy goodness, and a warm tortilla to wrap it all up. They’re quick to make, easy to freeze, and endlessly customizable, making them a must-have in your recipe collection.
Whether you’re cooking for a busy weeknight, prepping meals ahead, or simply craving Tex-Mex comfort, these burritos will always deliver.
