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These chicken burritos are easy to make, filling, and built for busy nights. They’re packed with shredded chicken, black beans, rice, salsa, and cheese, then rolled up and toasted until the outside turns golden and crisp.
You can use rotisserie chicken to keep things simple, make them ahead, or stash a batch in the freezer for later.
Why These Chicken Burritos Are Worth Making
I come back to this recipe because it’s easy to work into real life. Sometimes I use rotisserie chicken to make dinner faster, and other times I use my slow cooker shredded chicken when I have some ready to go.
I also like that I can make these burritos ahead and stash them in the fridge or freezer for later. Warming the tortillas first makes assembly easier, and if I toast the burritos in a skillet before serving, they get a crisp, golden outside with melty cheese inside.
Ingredient Notes
Chicken: This recipe works well with any cooked, shredded chicken. Rotisserie chicken keeps things quick or you can cook a large batch of chicken in the slow cooker.
Black beans: Use black beans or make my Instant Pot black beans with dried beans.
Salsa: Use a salsa you actually like the flavor of since it carries through the whole filling.
Taco seasoning: Store-bought or homemade taco seasoning both work. If you’re using a salt-heavy blend, taste the filling before adding anything extra.
Rice: White rice or Mexican rice both work here. Just make sure it’s cooked and fluffy, not overly soft, so the burritos don’t turn dense.
Cheese: A mix of cheddar and Monterey Jack melts well and gives good flavor. Pre-shredded works fine, but freshly shredded melts a little smoother.
Flour tortillas: Use soft, fresh tortillas that are large enough to hold the filling without tearing. If they feel stiff, warm them before assembling.
Recipe Tips
Watch the moisture level: The filling should be moist enough to hold together but not wet. If it looks dry, add a splash of water or extra salsa.
Don’t overfill the tortillas: It’s easier to roll a burrito that has a manageable amount of filling. Overstuffed tortillas are more likely to tear and harder to keep closed.
Toast them for a better texture: A quick sear in a lightly oiled skillet gives the burritos a crisp exterior and helps seal the seam, which is especially helpful if you’re making them ahead.
Wrap tightly for storage: If you’re making these ahead or freezing them, wrap them snugly in foil to keep them from drying out.
Reheat: For the best texture, reheat in a skillet or oven instead of the microwave so the tortilla doesn’t turn soft and chewy.
Shredded Chicken Burritos
These chicken burritos are the kind of recipe that earns a repeat spot fast. They’re easy to assemble, flexible enough for using rotisserie chicken or leftover rice, and sturdy enough to stash in the fridge or freezer for later. Serve them with a scoop of homemade guacamole on the side to round things out.
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Easy Chicken Burritos
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Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cups shredded cooked chicken
- 1 cup canned black beans, drained, or refried beans
- ¾ cup salsa
- 2 tablespoons taco seasoning
- ⅓ cup water, as needed
- 2 cups cooked white rice, or Mexican rice
- 2 to 2 ½ cups shredded cheese, cheddar, Monterey Jack, or a blend
- 4 flour tortillas, 10-inches, or 8 (8-inch) tortillas
Instructions
- Cook the vegetables. Heat the oil in a skillet over medium heat. Add the diced onion and cook for about 2–3 minutes until it starts to soften. Add the diced red bell pepper and cook for another 2–3 minutes until tender.
- Make the filling: Add the shredded chicken, black beans, salsa, and taco seasoning. Stir to combine. If needed, add up to ⅓ cup water to help distribute the seasoning and keep everything from drying out. Simmer for 3 to 5 minutes. If the filling seems too wet, continue simmering until some of the liquid cooks off.
- Warm the tortillas. Stack the tortillas and wrap them in damp paper towels. Microwave for about 10 to 15 seconds until soft and pliable.
- Assemble the burritos. Lay out a tortilla and add a scoop of rice. Top with the chicken mixture, then sprinkle with cheese. Fold in the sides, then roll up, keeping it snug.
- Toast, if desired. Place the burritos seam-side down in a lightly oiled skillet over medium heat. Cook for 2–3 minutes per side until golden and crisp. Serve with your choice of toppings such as sour cream, guacamole, and salsa.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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