These 30-minute chicken burritos are the perfect meal prep solution! They’re incredibly easy to make, freezer-friendly, and loved by the whole family.
I love this chicken burrito recipe because it only takes minutes to prepare, and it’s so much cheaper than ordering it at a restaurant. Don’t get me wrong, I enjoy eating out sometimes — but nothing can compare to being able to control the ingredients of your food from the comfort of your own home. Not to mention that you can make them ahead for a quick bite, and they turn out perfect every time!
I’ve been slowly sharing more and more recipes inspired by my first job at a Tex-Mex restaurant. That job probably had the biggest impact on my life, and it’s why I’ve told both of our boys that they have to work at a restaurant for their first job. There’s just something about it… you learn discipline, speed, how to work with people, etc. Honestly, it’s where my love for cooking and serving others really started.
Did you know? The word “burrito” translates to “little donkey” in Spanish, likely referring to the load of fillings that the tortillas can carry!
Chicken Burrito Video
How To Make A Chicken Burrito
Even though my restaurant days are over, I can still practically roll burritos in my sleep. These chicken burritos come together so quickly and easily, you’ll wonder where the time went!
- Cook the chicken: Cook the chicken in a large oiled skillet (my favorite) over medium-high heat for about 6–8 minutes, then add the taco seasoning and stir. Let the chicken cook for another 2–3 minutes.
- Warm the beans and rice: Warm the refried beans and rice until they are heated through.
- Assemble the burritos: Layer the refried beans, rice, chicken, and cheese on the warm tortillas. Fold in the sides and roll, then toast the burritos in a dry skillet if you like them crispy.
Hot tip: If you’re craving that zesty takeout flavor, substitute the plain white rice with cilantro lime rice!
Tips For the Best Chicken Burrito
Assembling a burrito like a pro may seem intimidating, but it’s a breeze. Start with high quality ingredients, then apply these techniques for success that I’ve learned over the years.
- Cut the chicken into small pieces. This means better flavor in every bite!
- Use the right tortillas. Make homemade flour tortillas for the freshest taste, or buy uncooked tortillas (my favorite are the Tortilla Land brand from Costco).
- Layer strategically. Spreading the refried beans on first makes rolling easier.
- Warm the tortillas before rolling. A quick pan-fry on a dry skillet for 15-20 seconds per side helps to prevent tearing. If you don’t feel like waiting for the pan to heat up, cover the tortillas with a slightly damp paper towel and pop them in the microwave for 30 seconds.
- Avoid overfilling. I know it’s tempting to pack it full, but unless you’re a seasoned Chipotle worker, rolling will be way easier with less toppings.
- Add your favorite toppings. If you’re planning to eat the burritos right away, add guacamole, lettuce, roasted tomato salsa, black bean and corn salsa, sour cream, sautéed peppers and onions, and any more of your favorite additions inside. Otherwise, serve them on the side later.
Make Ahead & Storage
These chicken burritos are one of my favorite choices for meal prep because they freeze beautifully. Make a bunch and keep them in the freezer, and you’ll have a quick lunch or dinner anytime.
- Short term storage: If you’re planning on enjoying the burritos within 3-4 days, store them in an airtight container in the fridge. Reheat the burritos on a dry skillet until warmed through.
- Long term storage: Wrap each burrito tightly in foil, then place them in an airtight container in the freezer and store for up to three months. When you’re ready to enjoy a burrito, take off the foil, wrap the burrito in a damp paper towel, and microwave it for 2-3 minutes until heated through. Or, reheat it in the air fryer at 350°F for 12–15 minutes for a crispy exterior.
More Burrito Recipes
- Breakfast Burrito — Stuffed with bacon, scrambled eggs, sautéed mushrooms, and cheese
- Ground Beef Burrito — So simple, hearty, and customizable
- Burrito Bowl — We joke that it’s like Chipotle at home… build an assembly line and have some fun!
- Crispy Chicken Burrito — Creamy and cheesy with the perfect crunch on the outside
Recipe
Ingredients
- 1 tbsp olive oil
- 2 lbs chicken breast cut into small, bite-sized pieces
- 3 tbsp taco seasoning
- 15 oz can refried beans
- 1 cup cooked white rice
- 15 oz Mexican blend shredded cheese
- 6 large flour tortillas
Instructions
- Heat a large skillet over medium-high heat and add the olive oil. Add the chicken pieces and cook until they are lightly golden and cooked through, about 6–8 minutes, stirring occasionally.
- Sprinkle in the taco seasoning and stir to coat the chicken evenly. Let the chicken cook for another 2–3 minutes until it is well seasoned and slightly caramelized.
- In a separate pan, warm the refried beans until they are smooth and heated through. Warm the rice as well.
- Lay out the tortillas and spread a layer of refried beans in the middle, then add the rice, seasoned chicken, and a generous sprinkle of cheese.
- Fold in the sides and roll each tortilla into a burrito. If desired, toast the burritos seam-side down in a dry skillet until they are golden and crisp. Enjoy!
No Comments