Name: Easy Chicken Burritos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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; 8 large flour tortillas; 2 cups cooked Mexican rice; 1 cup corn (canned, fresh, or thawed frozen); 2 cups shredded cheddar cheese; Salsa; Sour cream; Nacho cheese sauce (optional)

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Introduction

These easy chicken burritos are packed with flavorful seasoned chicken, creamy refried beans, and cheesy goodness. Perfect for a quick weeknight dinner or meal prep, they’re simple to make and can be customized to your taste.

A stack of three burrito halves sit directly on a white marbled surface, each filled with several colorful layers. Starting from the inside, there is shredded cooked chicken with a light brown color, mixed with black beans and diced red tomatoes. Next to that is bright yellow corn and small pieces of green cilantro, along with diced onions. On top of the fillings is a thick layer of chunky green guacamole. The burritos are wrapped in a light beige tortilla with light grill marks giving a slightly charred look. In the foreground, there is a small black bowl filled with guacamole and a lime wedge near it, along with another lime wedge resting on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
8 large flour tortillas
2 cups cooked Mexican rice
1 cup corn (canned, fresh, or thawed frozen)
2 cups shredded cheddar cheese
Salsa, to serve
Sour cream, to serve
Nacho cheese sauce (optional), to serve

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, chili powder, cumin, smoked paprika, and dried oregano. Add the chicken to the skillet and cook for 2–3 minutes until cooked through.
Step 2: Add the chopped onion, minced garlic, and red bell pepper to the skillet. Cook until the onion becomes translucent, stirring occasionally.
Step 3: Stir in the refried beans and water. Cook for about 2 more minutes, until the mixture thickens and is no longer watery. Remove from heat.
Step 4: Warm the flour tortillas in the microwave for about 30 seconds to make them easier to fold.
Step 5: On each tortilla, layer cooked Mexican rice, the chicken and bean filling, corn, and shredded cheddar cheese. Fold the tortillas burrito-style, tucking in the sides as you roll.
Step 6 (Optional): To toast the burritos, you can either: wrap them in foil and bake at 350°F for 10 minutes; pan-fry in a skillet over medium-high heat for about 2 minutes per side until golden and crispy; or heat vegetable oil in a skillet and cook the burritos seam-side down, turning to brown all sides, about 3 minutes per side.
Step 7: Serve the burritos with salsa, sour cream, and optional nacho cheese sauce for dipping or topping.

Tips & Variations

For extra spice, add chopped jalapeños to the filling or sprinkle hot sauce inside the burritos before rolling.
Use black beans instead of refried beans for a different texture and flavor.
Swap cheddar cheese for Monterey Jack or a Mexican cheese blend to vary the cheese flavor.
Leftover burritos can be wrapped in foil and frozen for up to 2 months—reheat in the oven for best results.

Storage

Store any leftover burritos wrapped tightly in the refrigerator for up to 3 days. To reheat, warm in a skillet or oven until heated through and crispy. Burritos also freeze well; wrap individually in foil and freeze for up to 2 months. Reheat frozen burritos in a 350°F oven, wrapped, for about 20-25 minutes.

How to Serve

Three stacked burrito halves sit on a white marbled surface, each wrapped in a light golden toasted flour tortilla. Inside, layers of shredded chicken with a reddish-brown seasoning mix are visible, mixed with black beans, chopped red onions, chopped tomatoes, and bright green guacamole. The textures range from tender chicken, creamy guacamole, to firm beans and fresh vegetables. In the foreground to the left, a small dark bowl holds a chunky green guacamole dip. To the right, there are two fresh lime wedges, their bright green color contrasting with the white marbled background, along with scattered small cilantro leaves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking the chicken from scratch?

Yes, shredded rotisserie chicken works well and saves time. Just mix it with the sautéed veggies and seasonings, then heat through with the refried beans.

What can I use instead of flour tortillas?

You can use large corn tortillas for a gluten-free option or whole wheat tortillas for a healthier twist. Just warm them gently to make folding easier.