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Chicken Burritos

These easy 30 minute Chicken Burritos are stuffed with an incredibly delicious and perfectly seasoned chicken filling, Mexican rice, refried beans, corn and lots of cheese. If you have some leftovers, they're perfect for freezing so you can enjoy some later.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 413 kcal
Course: Lunch
Cuisine: American , Mexican , Tex-Mex

Ingredients

Chicken Filling
  • 1 pound chicken breasts skinless and boneless, cut into small pieces.
  • ½ salt
  • ¼ teaspoon pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 tablespoon olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 medium red bell pepper chopped
  • 1½ cups refried beans
  • ¼ cup water
Burritos
  • 8 large flour tortillas
  • 2 cups Mexican rice
  • 1 cup corn canned
  • 2 cups cheddar cheese shredded
Serve with
  • salsa
  • sour cream
  • nacho cheese sauce

Instructions

Make the filling:
    Cup of Yum
  1. Cook Chicken: Heat olive oil in a large skillet. Season the chicken breast pieces with the salt, pepper, chili powder, cumin, smoked paprika and dried oregano. Add chicken breast to the skillet and cook over medium-high heat for 2 to 3 minutes or until the chicken is cooked through.
  2. Add Ingredients: Add the onion, garlic, and red bell pepper to the skillet and stir. Cook until onion is translucent. Add the refried beans, water and stir everything together. Cook for 2 minutes until the mixture reduces slightly, and no longer watery.
Assemble burritos
  1. Warm Tortillas: Warm the tortillas in the microwave for about 30 seconds. Warming them up simply makes them more pliable and easy to fold.
  2. Assemble: To assemble tortillas, layer them with rice, chicken filling, corn, cheese and then fold them up burrito style. You should have enough ingredients to make 8 burritos.
  3. Toast: Toast them in the oven for 10 minutes at 350°F, wrapped in foil, or pan fry over medium-high heat for 2 minutes per side until the tortilla is crispy and the cheese melts. Alternatively, you can heat some vegetable oil in a large skillet over medium heat. Place the burritos in the skillet seam side down. Cook on all sides until the golden brown, about 3 min per side.
  4. Serve: Serve with salsa and sour cream.

Notes

  • Warming up your tortillas before assembling them will make them more pliable and easy to wrap!
  • Fresh, canned or frozen corn will work in this recipe, if using fresh, you'll have to cook the corn first. If using frozen, make sure it is completely thawed and any excess moisture is removed.
  • Don't skip the refried beans, it's what makes the burrito chicken filling juicy and holds it together nicely, so that your filling doesn't fall out.
  • Refrigerate leftover chicken burritos wrapped in foil or stored in an airtight container for 2 to 3 days.
  • You can even freeze these burritos for up to 3 months as long they’re stored in an airtight container or wrapped securely. I would recommend wrapping the burritos individually in foil so you can defrost them as you wish.
  • Originally shared October 2012.

Nutrition Information

Serving 1burrito Calories 413kcal (21%) Carbohydrates 38g (13%) Protein 26g (52%) Fat 17g (26%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 66mg (22%) Sodium 713mg (30%) Potassium 407mg (12%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1059IU (21%) Vitamin C 22mg (24%) Calcium 271mg (27%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 413

% Daily Value*

Serving 1burrito
Calories 413kcal 21%
Carbohydrates 38g 13%
Protein 26g 52%
Fat 17g 26%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 66mg 22%
Sodium 713mg 30%
Potassium 407mg 9%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 1059IU 21%
Vitamin C 22mg 24%
Calcium 271mg 27%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.