Quick Chicken Burritos

Growing up, our family’s version of “Mexican food” was those boxed taco kits from the grocery store. Don’t get me wrong – I loved those crunchy shells and seasoning packets! But it wasn’t until I met my college roommate Maria that I discovered what real Mexican cooking could taste like.

One of the first things she taught me was how to make proper chicken burritos. No more plain ground meat and lettuce – she showed me how a few simple seasonings and fresh ingredients could make all the difference. These days, my kids ask for these burritos at least once a week, and I’m happy to oblige since they’re so easy to put together.

What Kind of Chicken Should I Use?

For burritos, boneless, skinless chicken breasts are the most popular choice, but you could easily swap them out for chicken thighs if you prefer darker meat. Chicken thighs tend to stay a bit more juicy and are harder to overcook, while breasts are leaner but need a careful eye to avoid drying out. If you’re in a rush, you can use pre-cut chicken strips from the grocery store, though they tend to be a bit more expensive than cutting up whole breasts yourself. Just make sure your chicken pieces are cut into similar-sized chunks (about 1-inch pieces) so they cook evenly and stay tender in your burrito filling.

Options for Substitutions

This burrito recipe is super flexible and you can switch things up based on what you have in your kitchen:

• Chicken breasts: You can easily swap chicken breasts for chicken thighs, ground turkey, or even ground beef. For a vegetarian version, try using crumbled firm tofu or black beans instead.
• Flour tortillas: While flour tortillas are traditional for burritos, you can use whole wheat tortillas for a healthier option. Just make sure to warm them slightly to make them more pliable. Corn tortillas aren’t recommended here as they’re too small and tend to break.
• Refried beans: You can use whole black beans or pinto beans if you prefer. Just mash them slightly with a fork and add some of their liquid for a similar texture.
• Cheddar cheese: Feel free to use Monterey Jack, Mexican cheese blend, or pepper jack for different flavor profiles. For dairy-free options, try dairy-free shredded cheese alternatives.
• Red bell pepper: Any color bell pepper works fine here, or you could use poblano peppers for a slightly spicier kick.
• Mexican rice: Plain white rice, brown rice, or even cauliflower rice can work as alternatives. Just season them with some cumin and garlic powder to add Mexican-style flavor.
• Sour cream: Greek yogurt makes a great substitute for sour cream. For dairy-free options, try using mashed avocado or guacamole.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken burritos is overcrowding your pan when cooking the chicken – work in batches if needed, as cramming too much meat in at once will cause it to steam rather than brown, resulting in less flavorful meat. A common error is rolling your burrito with cold tortillas, which can lead to tears and splits – instead, warm your tortillas in a dry skillet or microwave for 20-30 seconds until they’re pliable. Another crucial mistake is overfilling your burritos; stick to about 3/4 cup of filling per tortilla and place it slightly off-center, leaving space around the edges for proper rolling. To prevent soggy burritos, make sure to drain any excess liquid from your ingredients, especially the corn and beans, and let the chicken rest for a few minutes after cooking to keep the juices from making your tortilla wet.

What to Serve With Chicken Burritos?

These hearty chicken burritos pair perfectly with classic Mexican-inspired sides that’ll make your meal feel like a real fiesta! A simple bowl of tortilla chips with fresh guacamole or queso dip makes for easy snacking while you eat. I love serving these burritos with Mexican street corn (elote) or a light and fresh Mexican coleslaw dressed with lime juice and cilantro. For a complete spread, add some Mexican rice and black beans on the side, or keep it light with a crisp green salad topped with chunks of avocado and a squeeze of lime juice.

Storage Instructions

Keep Fresh: These chicken burritos will stay good in the fridge for up to 3 days when wrapped individually in foil or plastic wrap. For meal prep, I like to wrap each burrito in parchment paper first, then foil – this makes them easy to grab and go!

Freeze: Burritos are perfect for freezing! Wrap each burrito tightly in foil and place them in a freezer bag – they’ll keep for up to 3 months. Pro tip: write the date on the foil with a marker so you know when you made them. Just skip the lettuce, fresh tomatoes, and sour cream if you’re planning to freeze them.

Reheat: To warm up your burrito, remove the foil and wrap it in a slightly damp paper towel. Microwave for 2-3 minutes if frozen, or 1-2 minutes if refrigerated. For a crispy exterior, you can pop it in a preheated oven at 350°F for about 10-15 minutes. Add fresh toppings like sour cream and salsa after reheating.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 150-180 g
• Fat: 150-180 g
• Carbohydrates: 280-320 g

Ingredients

For the chicken:

• 1 tsp dried oregano
• 1 tsp chili powder (for a warm, smoky flavor)
• 1 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 lb chicken breast (boneless, skinless, cut into 1/2-inch pieces)

For the vegetables and base:

• 3 garlic cloves (finely minced for best flavor)
• 1 medium red bell pepper (diced into 1/2-inch pieces)
• 1 small onion (diced into 1/4-inch pieces)
• 1/4 cup water
• 2 tbsp olive oil (I use Bertolli extra virgin olive oil)
• 1 1/2 cups refried beans

For assembly:

• 2 cups shredded cheddar cheese (sharp cheddar works well for extra flavor)
• 8 large flour tortillas
• 1 cup corn (canned, drained)
• 2 cups cooked Mexican rice

For serving (optional):

• sour cream
• salsa
• Nacho cheese sauce (optional, for an extra creamy topping)

Step 1: Cook the Chicken

Begin by heating olive oil in a large skillet over medium-high heat.

Season the chicken breast pieces with salt, pepper, chili powder, cumin, smoked paprika, and dried oregano.

Add the seasoned chicken to the skillet and cook for 2 to 3 minutes or until the chicken is cooked through and no longer pink in the center.

Step 2: Sauté the Vegetables and Beans

Once the chicken is cooked, add the onions, garlic, and red bell pepper to the skillet.

Stir well and cook until the onion becomes translucent.

Add the refried beans and a bit of water to the skillet.

Stir everything together and cook for about 2 minutes until the mixture reduces slightly and is not watery.

Step 3: Warm the Tortillas

While the chicken mixture is finishing, warm the tortillas in the microwave for about 30 seconds.

This will make them more pliable and easier to fold into burritos.

Step 4: Assemble the Burritos

To assemble the burritos, lay out a tortilla and layer it with a scoop of rice, the chicken filling mixture, corn, and cheese.

Fold the tortillas burrito style by folding in the sides and rolling them up tightly.

You should have enough to make 8 burritos.

Step 5: Toast the Burritos

Choose your preferred method to toast the burritos.

You can either wrap them in foil and toast in the oven for 10 minutes at 350°F, or pan fry on a skillet over medium-high heat for about 2 minutes per side until crispy.

Alternatively, heat some vegetable oil in a large skillet over medium heat, place the burritos seam side down, and cook on all sides until golden brown, approximately 3 minutes per side.

Step 6: Serve

Once toasted, serve the burritos with salsa and sour cream on the side for an added burst of flavor.

Enjoy your delicious homemade burritos!