Easy Chicken Burritos

A chicken burrito cut in half and on a plate with guacamole.

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These chicken burritos are filled with shredded chicken, black beans, rice, salsa, and cheese, then rolled and toasted until golden. They’re easy to make, hold up well for meal prep, and work with rotisserie or homemade chicken.

Prep Time15

Cook Time15

Total Time30

Course: dinner, Main Dish

Cuisine: American, Mexican

Keyword: chicken burritos, comfort food, meal prep

Servings: servings

Author: Dahn Boquist

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

Adding liquid: Taco seasoning needs a little moisture to blend in properly. If the filling looks dry, add a splash of water or extra salsa. The filling should be moist but not soupy.

Chicken: You can make my slow cooker shredded chicken or grab a rotisserie chicken and shred it or chop it.

Refried beans option: You can swap the black beans for refried beans if you prefer. They make the filling more cohesive and a little creamier, which helps everything hold together better.

Tortilla sizes: You can make about 8 smaller burritos with 8-inch tortillas, or 4 larger burritos with 10-inch or 12-inch tortillas. Just don’t overfill them or they’ll be harder to roll.

Make ahead:. Assemble the burritos, wrap tightly in foil, and refrigerate for up to 3 days. Reheat in a skillet or oven for the best texture.

Freezer option: Wrap tightly in foil and freeze. Reheat in a 350°F oven until heated through. For best results, thaw overnight in the fridge first.

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