Fast & Flavorful Chicken Burritos

Easy Chicken Burrito Recipe: Homemade Perfection in Every Bite

This simple chicken burrito recipe makes crafting perfect, delicious, and satisfying burritos a breeze. Stuffed with tender seasoned chicken, creamy refried beans, fluffy rice, and generous shredded cheese, these burritos are not only incredibly flavorful but also budget-friendly and ideal for meal prepping. Enjoy them fresh tonight or freeze them for later, knowing you’ve mastered a foolproof method for rolling burritos that ensures every ingredient stays perfectly in place!

Recipe By: Cheryl Malik

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yields: 4 burritos

Equipment

• Cutting board
• Sharp chef’s knife
• Large skillet
• Large wooden spoon (or spatula)
• Medium microwave-safe bowl
• Whisk, silicone spatula, or spoon (for beans)
• 5 full-size paper towels
• Large microwave-safe plate
• Flat work surface
• Large serving plate

Ingredients

For the Chicken

• 1 medium rotisserie chicken (approximately 2–3 pounds)
• 1 tablespoon avocado oil
• 2 tablespoons taco seasoning (store-bought or homemade)
• 1 tablespoon water

For the Refried Beans

• 1 cup refried beans (store-bought or homemade)
• ¼ cup water

For the Burritos

• 2 cups cooked rice (white rice, brown rice, or Mexican rice)
• 4 10-inch flour tortillas (see Notes for alternatives)
• 1 cup shredded cheese, divided (Mexican-style cheese blend preferred)

Suggested Toppings (All Optional)

• Shredded lettuce
• Pico de gallo
• Diced onion
• Roasted corn kernels
• Chopped cilantro
• Sour cream
• Guacamole
• Chimichurri ranch

Instructions

To Prepare the Chicken

1. Start by preparing your chicken. Carefully remove the skin from the rotisserie chicken. Detach all the meat from the bones and discard the carcass. Chop the chicken meat into bite-sized pieces, ensuring they are small enough to be easily rolled into a tortilla.
2. Place a large skillet on your stovetop over medium-high heat. Drizzle 1 tablespoon of avocado oil evenly onto the surface of the skillet. Continue heating the pan, swirling and tilting occasionally to spread the oil across the entire surface, until the oil is hot and shimmery, indicating it’s ready for cooking.
3. Once the oil is hot, add the chopped chicken to the skillet. Sprinkle 2 tablespoons of taco seasoning generously over the chicken, then stir thoroughly with a large wooden spoon to ensure the chicken is evenly coated. Add 1 tablespoon of water to help the seasoning adhere and create a slight sauce. Stir again to fully incorporate the water, then cook for approximately 2 minutes, or until the chicken is heated through and fragrant.
4. As soon as the seasoned chicken is ready and warm, remove the skillet from the heat and set it aside. This chicken is now ready to be incorporated into your burritos.

To Prepare the Refried Beans

1. Add 1 cup of refried beans to a medium microwave-safe bowl. Heat the beans in your microwave in 30-second increments, stirring well between each interval, until they are warm and softened. This ensures a creamy and spreadable consistency.
2. Once the beans are warm, add ¼ cup of water to the bowl. Stir vigorously until the water is fully incorporated and the bean mixture is smooth and easily spreadable. Set the warmed and smoothed refried beans aside.

To Prepare the Rice

1. If your 2 cups of cooked rice are not already warm, transfer them to a microwave-safe bowl. Microwave the rice in 30-second increments, stirring between each, until it is warm and fluffy. If the rice begins to dry out, add small amounts of water (about a tablespoon at a time) to maintain its moisture and ideal texture.

To Warm the Tortillas

1. Moisten 5 full-size paper towels. Wring out the majority of the excess water, leaving the paper towels just damp, not dripping wet. This dampness will create steam to soften the tortillas.
2. Lay one damp paper towel flat on a large microwave-safe plate. Place one flour tortilla on top of the paper towel, then cover that tortilla completely with a second damp paper towel. Repeat this layering process, alternating tortillas and damp paper towels, until all 4 (10-inch) flour tortillas have been stacked and covered.
3. Place the plate with the stacked tortillas in the microwave. Microwave on full power for 15 seconds, then carefully check the tortillas. They should be warm and soft. If they are not yet adequately warm and pliable after 15 seconds, microwave for an additional 10 seconds. You may need to re-wet the paper towels if they dry out. Note: If the edges of your tortillas feel dry or crispy, it indicates that the paper towels either need more moisture or are not covering the tortillas completely, allowing them to dry out.

To Assemble and Roll the Burritos

1. Remove the top tortilla from the stack on the plate and place it on a clean, flat work surface. Keep the remaining tortillas stacked between the damp paper towels in the microwave to maintain their warmth and flexibility until you are ready to use each one.
2. Dollop ¼ cup of the warmed refried beans onto the center of the tortilla. Using the back of a spoon or a small spatula, spread the beans horizontally across the middle of the tortilla, forming a band. Ensure you leave approximately 1 to 2 inches of space between the edge of the bean layer and the edge of the tortilla on all sides. This space is crucial for successful rolling.
3. Evenly spread ½ cup of the warm cooked rice over the layer of refried beans, making sure the beans are completely covered. This layer adds texture and bulk to your burrito.
4. Next, add a generous portion of the chopped seasoned chicken on top of the rice. Follow this with ¼ cup of shredded cheese. Distribute both the chicken and cheese evenly across the rice layer. If you desire any additional toppings like diced onions, roasted corn, or fresh cilantro, now is the time to add them on top of the cheese.
5. To begin rolling, gently slide your fingers under the edges of the tortilla to ensure it is not sticking to the work surface. Carefully lift the edge of the tortilla farthest from you (the top edge). Fold this edge down and over the filling, aiming to meet the bottom edge of the tortilla (the edge closest to you). Lightly press down on the filling to compact it slightly, then unfold the tortilla. The filling should now mostly cover the bottom half of the tortilla, leaving a clean flap at the top.
6. Gently fold the left and right edges of the tortilla inward toward the center of the burrito. The goal is to cover as much of the exposed filling as possible without overlapping the folded edges of the tortilla. If the folded side edges don’t quite touch in the middle, that is perfectly fine.
7. With the side flaps now folded in, gently lift the bottom edge of the tortilla (the edge closest to you) and fold it up and over the filling. Tuck this bottom edge snugly under the top edge of the filling, creating a tight starting point for your roll. This initial tuck is crucial for a firm burrito.
8. Using gentle but firm pressure, tightly roll the tortilla away from you, working from the bottom edge upwards. As you roll, use your fingers to hold the side flaps securely in place, ensuring the burrito remains compact and the fillings are contained. Continue rolling until the burrito is completely sealed. Place the finished, rolled burrito seam-side down on a large plate and set it aside. Repeat this entire assembly and rolling process with the remaining tortillas and fillings until all 4 burritos are complete.
9. Serve your delicious burritos immediately. For an optional melted cheese experience, you can warm the burritos further (see Notes below). If you’re planning to enjoy them later or for meal prep, follow the freezing instructions provided in the Notes section below.

Notes and Variations

• Refried Beans: The choice is yours! You can use either black or pinto refried beans for this recipe. Both varieties offer a rich, creamy texture and distinct flavor that complements the chicken beautifully. Feel free to use your preferred type or mix it up for variety.
• Tortillas: For standard-sized, satisfying burritos, 10-inch flour tortillas are ideal. If you prefer to make fewer, larger burritos (perhaps for a bigger appetite or for easier freezer storage), you can opt for 12-inch tortillas, which would yield 2 extra-large burritos with the same amount of filling. Don’t hesitate to get creative with flavored flour tortillas, such as spinach, sun-dried tomato, or jalapeño cheddar, to add an extra layer of flavor to your wraps.
• Make it Gluten-Free: Adapting this recipe for a gluten-free diet is straightforward. Simply ensure that you use certified gluten-free tortillas, which are widely available in most grocery stores. Additionally, double-check that your taco seasoning is explicitly labeled as gluten-free, as some brands may contain wheat-based anti-caking agents or fillers.
• Make it Low-Carb: For those following a low-carb diet, you can easily modify these burritos. Replace traditional flour tortillas with low-carb flour tortillas, which offer a similar texture and pliability with significantly fewer carbohydrates. Many brands now offer excellent low-carb options that taste great and hold up well to rolling.

To Melt Cheese (Optional for Extra Gooeyness)

If you prefer your cheese melted and extra gooey in your fresh burritos, here are two methods:

• Microwave Method: For a quick melt, place all 4 assembled burritos, seam-side down, on a microwave-safe plate. Microwave the burritos for 30 to 45 seconds on high power. The tortillas should become warm and soft, and the cheese should be delightfully melted and gooey. Be careful not to over-microwave, as tortillas can become tough.
• Stovetop Sear for a Crispy Exterior: For a deliciously crispy exterior and melted interior, heat 1 tablespoon of avocado oil in a large skillet over medium heat. Once the oil is hot and shimmery, carefully place all 4 burritos into the skillet, seam-side down. Sear the burritos for 2 to 3 minutes, or until the tortillas are beautifully golden-brown and slightly crispy underneath. Then, flip them over and sear the other side for another 2-3 minutes. This method not only melts the cheese but also adds an appealing texture contrast.

To Freeze Burritos for Later (Excellent for Meal Prep!)

1. Prepare, assemble, and roll your burritos exactly as instructed in the main recipe. However, it’s crucial to omit any wet ingredients or fresh toppings at this stage, such as shredded lettuce, fresh salsa, pico de gallo, guacamole, sour cream, or chimichurri ranch. These ingredients do not freeze and defrost well, often becoming watery or changing texture unpleasantly. Save these for serving just before you eat your reheated burrito.
2. Once the burritos are rolled, allow them to cool down completely to room temperature. This step is important to prevent condensation and ice crystals from forming in the freezer. Then, wrap each cooled burrito tightly in aluminum foil, ensuring both ends are fully covered and sealed. The tight foil wrap helps protect against freezer burn.
3. Place the individually foil-wrapped burritos into an airtight, freezer-safe container or a sealable food-safe freezer bag. If using a bag, press out as much air as possible before sealing. Removing air helps prevent freezer burn. Seal the container or bag securely and place the burritos in the freezer. They can be stored frozen for up to 4 months, providing you with convenient, ready-to-heat meals.

Reheating Frozen Burritos:

You have a couple of options for reheating your frozen burritos, depending on how much time you have and your preferred texture:

• From Defrosted (Oven Method): For best results, it’s ideal to defrost the frozen burritos overnight in the refrigerator first. Once defrosted, keep them wrapped in their foil and reheat in a preheated oven at 350°F (175°C) for 15 to 20 minutes, or until thoroughly heated through.
• From Frozen (Oven Method): If you’re reheating straight from the freezer, keep the burritos wrapped in foil. Place them in a preheated oven at 350°F (175°C) for 30 to 40 minutes, or until the center is hot.
• Optional Crispy Finish: After reheating in the oven (whether from defrosted or frozen), if you desire a crispy tortilla, unwrap the burrito(s) and sear them in a large skillet over medium-high heat with a tablespoon of melted butter or hot avocado oil for 2-3 minutes per side. This adds a fantastic texture.

Alternatively, for a quick and convenient option, consider using this air fryer method to reheat your frozen burritos.

Nutrition Information

Approximate Information for One Serving

• Serving Size: 1 burrito
• Calories: 809 cal
• Protein: 66 g
• Fat: 31 g
• Saturated Fat: 11 g
• Trans Fat: 0 g
• Cholesterol: 197 mg
• Sodium: 1813 mg
• Potassium: 101 mg
• Total Carbs: 66 g
• Fiber: 6 g
• Sugar: 4 g
• Net Carbs: 60 g
• Vitamin A: 352 IU
• Vitamin C: 1 mg
• Calcium: 345 mg
• Iron: 4 mg

Nutrition Disclaimers

The number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the exact weight of one serving, prepare the recipe as instructed. Weigh the finished recipe (excluding the container) and divide that total weight by your desired number of servings. The result will be the precise weight of one serving.

Did You Make This Delicious Recipe?

We’d absolutely love to see your culinary creations! Share your homemade chicken burritos on Instagram and be sure to tag @40aprons. Your feedback is invaluable, so please take a moment to leave a review on this blog post. Your experiences help other home cooks like you discover and enjoy these recipes!