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Chicken Burrito

Recipe video above. This is a chicken burrito stuffed with a juicy seasoned chicken filling, refried beans, corn, cheese and Mexican Red Rice. The refried beans makes it juicy inside without being soggy, adds flavour and holds it all together so the filling doesn't come tumbling out when you pick it up!

Prep Time
15 mins
Cook Time
15 mins
Servings: 5
Calories: 700 kcal
Course: Main Course
Cuisine: Mexican , Tex-Mex

Ingredients

  • 5 tortillas , flour (approx 20cm/8" wide)
Burrito Seasoning:
  • 1 tsp each onion powder, dried oregano, salt
  • 2 tsp each dried cumin powder, paprika
  • 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 cloves , finely minced
  • 1 red capsicum/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 Mexican Red Rice (the best for Burritos!)
Other Stuffings:
  • 400g/14oz canned corn , drained (or 280g/9oz frozen thawed)
  • 1.5 cups (150g) cheese , shredded (Mexican blend, cheddar, tasty, Montery Jack)
  • 1/4 cup coriander/cilantro , finely chopped
Sauce for dunking - choose:
  • Avocado sauce
  • sour cream
  • salsa (restaurant style, smooth)

Instructions

    Cup of Yum
  1. Burrito Seasoning - Mix Seasoning ingredients. Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
  2. 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.
  3. Saute onion - In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
  4. 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:
    Cup of Yum
  1. Gently warm tortillas in microwave (makes them pliable), lay on work surface.
  2. Place rice on lower third, top with Chicken Filling, corn, cheese then sprinkle with coriander. Fold up, burrito style.
  3. 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.
  4. 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.
  5. Freezer friendly! Note 4 for directions.

Notes

  • Chicken breast - slice in half horizontally to make 2 thin steaks out of each breast. I do this so there's more surface area to coat in the spice mix! 
  • Refried beans - secret ingredient! Makes the burrito filling juicy and holds it all together, rather than dry and crumbly (which too many burritos are!)
  • Substitution: Saute 1 garlic clove minced in a little oil until golden. Add 1 can pinto, red kidney or black beans  with 1/4 cup of the liquid in the can, 1/2 tsp each cumin, onion and paprika powder. Stir few minutes until beans thoroughly heated then mash or puree.
  • Any beans will actually work just fine, just a different colour!
  • Rice - you'll need 1 cup of uncooked rice to make 2.5 cups cooked rice. See here for instructions for how to cook plain rice, or make Mexican Red Rice!
  • Storage - Wrap in cling wrap or foil, fridge for 4 days or freeze. Best to warm in oven - 15 minutes at 180C/350F wrapped in foil. Frozen - thaw overnight then warm in oven 15 minutes. To reheat from frozen, wrap in foil and place in oven for 40 minutes at 180C/350F.
  • Nutrition per burrito.

Nutrition Information

Calories 700cal (35%) Carbohydrates 72g (24%) Protein 49g (98%) Fat 23g (35%) Saturated Fat 9g (45%) Cholesterol 109mg (36%) Sodium 2051mg (85%) Potassium 1209mg (35%) Fiber 10g (40%) Sugar 8g (16%) Vitamin A 2036IU (41%) Vitamin C 101mg (112%) Calcium 470mg (47%) Iron 9mg (50%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 700

% 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.