Easy Chicken Burritos

Chicken Burritos

This easy chicken burrito recipe is hearty, flavorful, and surprisingly simple to throw together.

Juicy spiced chicken, creamy refried beans,
and melty cheese all wrapped in a soft tortilla—what’s not to love?

Over the years, I’ve made plenty of burritos, but this one is the one I keep coming back to.

It’s quick enough for a weeknight, crowd-pleasing enough for a casual dinner party, and makes excellent leftovers.

These burritos are cozy, customizable, and freezer-friendly—
which basically makes them magic.

I hope they become a regular in your kitchen, too.

For the Chicken Filling

• Chicken – Boneless, skinless chicken breasts cut into small pieces. Thighs work too if you prefer dark meat.
• Salt and Pepper – Basic seasoning that enhances all the other flavors.
• Chili Powder, Cumin, Smoked Paprika, Oregano – A bold Tex-Mex spice blend that brings warmth and depth.
• Olive Oil – For sautéing the chicken and veggies to golden perfection.
• Onion, Garlic, Red Bell Pepper – Adds flavor, sweetness, and a little crunch.
• Refried Beans – Creamy texture and helps bind the filling together.
• Water – Just a splash to loosen the mixture while it cooks.

For the Burritos

• Flour Tortillas – Large tortillas make rolling easier and hold all the fillings without tearing.
• Mexican Rice – Adds hearty flavor and turns the burrito into a complete meal.
• Corn – A sweet, juicy pop in every bite. Use fresh, frozen, or canned.
• Cheddar Cheese – Melts beautifully throughout the burrito for that gooey finish.

For Serving

• Salsa – Adds freshness and spice on top or on the side.
• Sour Cream – Cool and creamy, the perfect contrast to the spicy filling.
• Nacho Cheese Sauce (optional) – A fun, indulgent topping if you want extra cheesy flavor.

Easy Chicken Burritos

These flavorful Chicken Burritos are packed with seasoned chicken, refried beans, Mexican rice, corn, and cheese. They’re quick to make, freezer-friendly, and perfect for busy weeknights.

Print Pin

Course: Dinner, Main Course

Cuisine: Mexican-inspired / Tex-Mex

Keyword: Easy Chicken Burritos

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 8

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Ingredients

For the Chicken Filling:

• 1 lb boneless, skinless chicken breasts, cut into small pieces
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1½ cups refried beans
• ¼ cup water

For the Burritos:

• 8 large flour tortillas
• 2 cups cooked Mexican rice
• 1 cup corn (canned, fresh, or thawed frozen)
• 2 cups shredded cheddar cheese

To Serve:

• Salsa
• Sour cream
• Nacho cheese sauce (optional)

 

Instructions

1. Make the Chicken Filling:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken with salt, pepper, chili powder, cumin, paprika, and oregano. Add to skillet and cook for 2–3 minutes until cooked through.
3. Add onion, garlic, and bell pepper. Cook until the onion becomes translucent.
4. Stir in refried beans and water. Cook for about 2 more minutes, until the mixture thickens and isn’t watery.

2. Assemble the Burritos:

1. Warm tortillas in the microwave for about 30 seconds to make them easier to fold.
2. On each tortilla, layer rice, chicken filling, corn, and cheese. Fold burrito-style.

3. Toast the Burritos (Optional but recommended):

• Oven: Wrap in foil and bake at 350°F for 10 minutes.
• Skillet: Pan fry over medium-high heat for 2 minutes per side until golden and crispy.
• With Oil: Heat a bit of vegetable oil in a skillet, place burritos seam-side down, and cook all sides until golden brown (about 3 minutes per side).

4. Serve:

Top with salsa, sour cream, or nacho cheese sauce.

 

Tips & Storage

• Tortilla Tip: Warm tortillas are easier to fold and won’t tear.
• Corn Options: Fresh (cooked), canned, or thawed frozen corn all work.
• Refried Beans: Essential for a moist, cohesive filling that holds everything together.
• Storage:
  • Refrigerate wrapped burritos for up to 3 days.
  • Freeze individually in foil for up to 3 months.

 

Nutrition

Calories: 413kcal | Carbohydrates: 38g | Protein: 26g | Fat: 17g | Saturated Fat: 7g |
Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 713mg | Potassium: 407mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1059IU |
Vitamin C: 22mg | Calcium: 271mg | Iron: 2mg

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1. Can I use store-bought rotisserie chicken instead of cooking raw chicken?
   
   Absolutely! Using rotisserie chicken is a great time-saver. Simply shred the cooked chicken and mix it with the spices, sautéed onions, garlic, and bell pepper. Since the chicken is already cooked, you can skip the initial cooking step and proceed with assembling the filling.
2. How can I prevent my burritos from becoming soggy?
   
   To keep your burritos from getting soggy, make sure the filling isn’t too wet. Cook the chicken mixture until any excess liquid has evaporated. Additionally, placing a layer of rice or cheese between the tortilla and the wetter ingredients like beans or salsa can help create a barrier that prevents sogginess.
3. What’s the best way to fold a burrito so the filling doesn’t fall out?
   
   Lay the tortilla flat and place the filling slightly off-center. Fold the sides over the filling, then roll from the bottom up, keeping the sides tucked in as you go. Warming the tortillas before assembling makes them more pliable and less likely to tear during folding.
4. Can I make these burritos ahead of time and freeze them?
   
   Yes, these burritos are freezer-friendly. Wrap each assembled burrito tightly in foil or plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, remove the wrapping and microwave for 3-4 minutes, or bake in the oven at 350°F (175°C) for about 20 minutes until heated through.
5. What are some good side dishes to serve with chicken burritos?
   
   Complement your chicken burritos with sides like Mexican rice, a simple green salad, tortilla chips with guacamole or salsa, or a corn and black bean salad. These additions round out the meal and add variety to your plate.