Chicken Burrito
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
543 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Burrito
Description
Chicken Burrito presents a well-rounded filling centered on boneless, skinless chicken breast cooked in vegetable oil and seasoned with salt, cumin, chili powder, and oregano. The mixture incorporates tomato paste, lime juice, and water, simmering until a saucy consistency develops. This seasoned chicken is finely chopped and combined with sautéed onions and garlic. The burritos are assembled by layering refried beans, Mexican rice, cheddar cheese, sour cream, and the cooked chicken mixture on large flour tortillas, then folded into classic burrito style.
The texture balances tender chicken with creamy beans and cheese, while the lime juice adds brightness to the savory, spiced filling. These burritos provide a substantial meal and can be served immediately or frozen for up to two months to reheat as needed.
The recipe is practical for batch cooking and offers flexibility in reheating options. The use of tomato paste and spices creates a flavorful and cohesive filling that holds together well in the tortillas.
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 pound chicken breast , boneless, skinless
- 1/2 cup onion chopped
- 3 cloves garlic , minced
- 3 tablespoons tomato paste
- 1/2 tablespoon cumin ground
- 1 teaspoon chili powder
- 1 teaspoon oregano dried
- 2 tablespoons lime juice fresh
- 1/4 cup water
- 2 cups Mexican rice , prepared
- 15 oz refried beans (one regular can)
- 2 cups cheddar cheese shredded
- 8 tablespoons sour cream
- 8 large flour tortillas burrito size tortillas, 10-inch
Instructions
- Add the vegetable oil to a cast iron skillet on medium heat, season the chicken with salt and cook for 4-5 minutes on each side before removing from the pan and adding in the onion and garlic to skillet, cooking for 1-2 minutes. Chicken will not be fully cooked yet.
- Add tomato paste, cumin, chili powder, oregano, salt, lime juice and water. Cook and stir until mixture comes to a slight boil. Reduce heat to low and cook for 5 to 8 minutes or until thoroughly heated while you chop the chicken finely and add it back into the pan to cook down with the mixture.
- Remove from heat and let stand 15 minutes or until mixture comes to warm room temperature.
- Lay tortillas out on a flat surface and divide the beans, chicken, rice, cheddar cheese and sour cream among the 8 tortillas. Fold each burrito-style.
- Serve immediately or wrap each burrito with saran wrap, and then place burritos in a freezer-safe ziplock bag. Freeze up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 62g | 21% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 72mg | 24% |
| Sodium | 1128mg | 47% |
| Potassium | 445mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 297mg | 30% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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