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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Servings
5
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Calories
700 kcal
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Course
Main Course
Chicken Burrito
Description
This Chicken Burrito recipe starts by coating thin halved chicken breasts with a blend of onion powder, oregano, cumin, paprika, salt, pepper, and cayenne for a mildly spicy and aromatic profile. The chicken is cooked quickly over high heat and then chopped into bite-sized pieces. Onions, garlic, and diced red bell pepper are sautéed to soften and add sweetness before combining with refried beans, water, and the chicken to create a filling that is moist but not watery.
The burrito is assembled by placing a warm flour tortilla on a surface, layering cooked rice or Mexican-style red rice, the chicken filling, drained or thawed corn, shredded cheese, and chopped coriander. The tortilla is folded burrito-style and optionally toasted in a pan to crisp the exterior and melt the cheese slightly, adding texture contrast.
This meal works well as a handheld, fulfilling dish with a combination of savory, spiced meat, creamy beans, and fresh herbs, ideal for lunch or dinner. The filling can be adjusted to taste by varying heat levels or substituting beans.
For storage, wrap leftover burritos tightly and refrigerate up to four days or freeze; reheat wrapped in foil in the oven to maintain texture. To reheat from frozen, bake longer to ensure thorough warming.
Ingredients
- 5 tortillas , flour (approx 20cm/8" wide)
Burrito Seasoning:
- 1 tsp onion powder dried oregano
- 1 tsp oregano
- 1 tsp salt
- 2 tsp cumin powder dried cumin powder
- 2 tsp paprika dried cumin powder
- 1/4 tsp black pepper
- 3/4 tsp cayenne pepper (optional, adjust to taste)
Chicken Filling:
- 600g / 1.2 lb chicken breast , sliced in half horizontally (Note 1)
- 2 tbsp olive oil , separated
- 1/2 onion , chopped
- 2 garlic finely minced, cloves
- 1 red bell pepper diced
- 400g/14oz refried beans , canned (Note 2)
- 1/4 cup water
Rice - CHOOSE one:
- 2.5 cups white rice , plain (cooked, Note 3)
- 2.5 cups red rice the best for Burritos!, Mexican style
Other Stuffings:
- 400g/14oz corn drained (or 280g/9oz frozen thawed, canned
- 1.5 cups (150g) cheese , shredded (Mexican blend, cheddar, tasty, Montery Jack)
- 1/4 cup Coriander finely chopped, or cilantro
Sauce for dunking - choose:
- avocado sauce
- sour cream
- salsa (restaurant style, smooth)
Instructions
- Burrito Seasoning - Mix Seasoning ingredients. Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
- Cook chicken - Heat 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
- Saute onion - In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
- Finish Filling - Add refried beans, diced chicken and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery and not dry/stodgy! Let cool 5 minutes - will thicken.
Assemble burritos:
- Gently warm tortillas in microwave (makes them pliable), lay on work surface.
- Place rice on lower third, top with Chicken Filling, corn, cheese then sprinkle with coriander. Fold up, burrito style.
- Toasting: Either pan fry over medium high heat (no oil) for 2 minutes each side to make tortilla crispy and melt cheese a bit OR wrap tightly in foil and bake in oven 10 minutes at 180°C/350°F.
- Dunk in sauce(s) of choice or douse with hot sauce of choice, and devour! Suggestions: Avocado Sauce, Guacamole, sour cream, Restaurant Style Salsa, Queso, Nacho Cheese Dip.
- Freezer friendly! Note 4 for directions.
Notes
- Slice chicken halves thinly for better spice coating and even cooking.
- Refried beans add moisture and help hold the filling together, preventing dryness.
- Beans can be substituted with mashed canned pinto, red kidney, or black beans combined with cumin, onion, and paprika powders.
- Use about 1 cup uncooked rice to make 2.5 cups cooked rice; Mexican red rice offers extra flavor.
- Store burritos wrapped in cling film or foil refrigerated for up to 4 days or freeze for longer storage.
- Reheat burritos wrapped in foil in a 180°C/350°F oven for about 15 minutes for best texture.
- When reheating from frozen, bake for about 40 minutes wrapped in foil to ensure thorough heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Calories | 700cal | 35% |
| Carbohydrates | 72g | 24% |
| Protein | 49g | 98% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 109mg | 36% |
| Sodium | 2051mg | 85% |
| Potassium | 1209mg | 26% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 2036IU | 41% |
| Vitamin C | 101mg | 112% |
| Calcium | 470mg | 47% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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