Chicken Burrito: A Flavor-Packed Mexican Classic
Juicy chicken, bold Mexican spices, tender rice, and melty cheese all come together in this irresistible chicken burrito. A comforting and flavor-packed dish that’s perfect for busy weeknights or casual gatherings.
Ingredients
- 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
Chicken Filling
- 600 g 1.2 lbs chicken breast, sliced in half horizontally
- 2 tbsp olive oil divided
- 1/2 onion chopped
- 2 garlic cloves minced
- 1 red bell pepper diced
- 400 g 14 oz refried beans
- 1/4 cup water
Rice Options
- 2.5 cups plain cooked white rice or Mexican Red Rice
Additional Fillings
- 400 g 14 oz canned or thawed corn
- 1.5 cups 150g shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/4 cup fresh cilantro finely chopped
Sauces for Serving
- Avocado sauce
- Sour cream
- Salsa
Optional
- 5 large flour tortillas 10-12 inches
Instructions
Prepare the Burrito Seasoning:
- Mix all the seasoning ingredients (onion powder, oregano, salt, cumin, paprika, black pepper, and cayenne pepper) in a small bowl.
Season the Chicken:
- Drizzle 1 tbsp olive oil over the chicken slices.
- Sprinkle the seasoning mix evenly over the chicken and toss to coat.
Cook the Chicken:
- Heat 1 tbsp olive oil in a large skillet over high heat.
- Add the chicken and cook for 2 minutes on one side, then flip and cook for 1.5 minutes on the other side.
- Remove the chicken from the skillet, let it rest for 2 minutes, then chop into bite-sized pieces.
Sauté the Vegetables:
- In the same skillet, sauté the onion and garlic for 1 minute until fragrant.
- Add the red bell pepper and cook for 2 minutes until the onion becomes translucent.
Combine the Filling:
- Add the chopped chicken, refried beans, and water to the skillet.
- Stir everything together and cook for 2 minutes until the mixture thickens slightly.
- Let it cool for 5 minutes.
Warm the Tortillas:
- Gently warm the tortillas in the microwave or on a skillet to make them pliable.
Assemble the Burritos:
- Lay a tortilla flat on your work surface.
- Spread a layer of rice on the lower third of the tortilla.
- Add the chicken filling, corn, shredded cheese, and a sprinkle of cilantro.
- Fold the sides inward, then roll tightly from the bottom to form a burrito.
Toast or Bake the Burritos:
- For a crispy finish, pan-fry the burritos over medium-high heat for 2 minutes on each side.
- Alternatively, wrap the burritos in foil and bake at 180°C/350°F for 10 minutes.
Serve with Sauces:
- Serve the burritos with avocado sauce, sour cream, or salsa on the side.
Notes
- Customize Spice Level: Reduce or omit the cayenne pepper for less heat, or add hot sauce for extra spice.
- Freezer-Friendly: Wrap assembled burritos in foil and freeze for up to 3 months. Reheat at 180°C/350°F for 20-25 minutes.
- Vegetarian Option: Replace chicken with black beans, chickpeas, or sautéed mushrooms.
- Gluten-Free Option: Use gluten-free tortillas and ensure all ingredients are certified gluten-free.