Ingredients

Chicken Filling

• 1½ pounds boneless skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon oregano
• Salt and black pepper to taste
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup refried beans
• 2 tablespoons water

For the Burritos

• 8 large burrito-size flour tortillas
• 2 cups cooked Mexican rice
• 1 cup corn
• 2 cups freshly shredded sharp cheddar cheese

Optional Toppings

• Salsa verde
• Sour cream
• Guacamole
• Jalapeños
• Chipotle sauce

Instructions

1. Heat olive oil in a skillet over medium-high heat.
2. Season chicken with chili powder, cumin, paprika, oregano, salt, and pepper.
3. Cook chicken until lightly golden and fully cooked.
4. Add onions, garlic, and bell peppers. Cook until softened.
5. Stir in refried beans and water until thick and combined.
6. Warm tortillas before assembling.
7. Add rice, chicken filling, corn, and cheese to each tortilla.
8. Fold in the sides and roll tightly.
9. Toast burritos in a dry skillet until lightly golden.
10. Serve with salsa, guacamole, or chipotle sauce.

Notes

• Warm tortillas before rolling.
• Avoid overfilling the burritos.
• Toasting improves flavor and texture.
• Rotisserie chicken works well for faster prep.

Nutrition Estimate (Per Burrito)