Description
A flavor-packed chicken burrito recipe filled with seasoned chicken, creamy beans, rice, corn, cheese, and fresh cilantro, all wrapped in a warm tortilla.
Ingredients
5 flour tortillas (8″ wide)
1 tsp onion powder
1 tsp dried oregano
1 tsp salt
2 tsp cumin powder
2 tsp paprika
1/4 tsp black pepper
3/4 tsp cayenne pepper (optional)
600g / 1.2 lb chicken breast, sliced horizontally
2 tbsp olive oil (divided)
1/2 onion, chopped
2 garlic cloves, minced
1 red bell pepper, diced
400g / 14oz refried beans (canned)
1/4 cup water
2.5 cups cooked white rice or Mexican red rice
400g / 14oz canned corn, drained
1.5 cups (150g) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
1/4 cup cilantro, chopped
Optional sauces: avocado sauce, sour cream, salsa
Instructions
1. Mix seasoning spices. Drizzle 1 tbsp olive oil over chicken and coat with seasoning.
2. Heat 1 tbsp olive oil in a skillet on high heat. Cook chicken 2 minutes per side. Remove, rest, then chop.
3. In the same skillet, sauté onion and garlic for 1 minute. Add bell pepper and cook 2 minutes until softened.
4. Add refried beans, chicken, and water. Stir and cook until thickened. Let cool for 5 minutes.
5. Warm tortillas. Place rice on bottom third, then add filling, corn, cheese, and cilantro.
6. Fold in sides, roll tightly into a burrito.
7. Toast in a skillet 2 minutes per side until crispy or bake wrapped in foil for 10 minutes at 350°F (180°C).
8. Serve with avocado sauce, salsa, sour cream, or queso.
Notes
Slice chicken breasts horizontally for even cooking and maximum seasoning coverage.
Use refried beans to keep the burrito filling creamy and cohesive.
Plain rice or Mexican red rice both work well as a base.
For meal prep, wrap in foil and refrigerate up to 4 days or freeze up to 3 months.
Reheat in oven for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet, Oven
- Cuisine: Mexican, Tex-Mex