Why You’ll Love Chicken Burrito Recipe
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Big, bold Mexican‑Tex‑Mex flavours that satisfy in one wrap
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The addition of refried beans gives you juicy, cohesive filling instead of loose, crumbly chicken
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Versatile and convenient: you can make a batch, wrap them and freeze for later
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Quick prep and cook time (about 15 mins prep + 15 mins cooking) means you can have them on the table without long waits
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Easily customised to your taste or what you have in the pantry
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
5 flour tortillas (about 20 cm / 8 ” wide)
Burrito seasoning: onion powder, dried oregano, salt, ground cumin, paprika, black pepper, cayenne pepper (optional)
600 g chicken breast (sliced in half horizontally)
2 tbsp olive oil (divided)
½ onion, chopped
2 garlic cloves, finely minced
1 red capsicum (bell pepper), diced
400 g (14 oz) canned refried beans
¼ cup water
Choose one: 2½ cups cooked white rice or 2½ cups cooked Mexican red rice
400 g (14 oz) canned corn, drained (or 280 g frozen, thawed)
1½ cups (150 g) shredded cheese (Mexican blend / cheddar / Monterey Jack)
¼ cup finely chopped coriander/cilantro
Optional: avocado sauce, sour cream or salsa for dunking
Directions
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Mix the burrito seasoning. Drizzle 1 tbsp oil over the chicken, toss to coat, then sprinkle with seasoning and toss again.
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Heat 1 tbsp oil in a skillet over high heat. Cook the chicken for 2 minutes on one side, then 1½ minutes on the other. Rest for 2 minutes, then chop.
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In the same skillet, sauté onion and garlic for about 1 minute. Add bell pepper and cook until onion is translucent.
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Add refried beans, chopped chicken and water. Stir and cook for 2 minutes until the mixture thickens. Let it rest for 5 minutes.
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Warm the tortillas to make them pliable. Layer each with rice, chicken-bean mix, corn, cheese, and coriander.
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Fold the burrito tightly: bottom over the filling, fold in sides, then roll.
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Toast in a dry skillet for 2 minutes per side or wrap in foil and bake at 180 °C (350 °F) for 10 minutes.
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Serve with avocado sauce, sour cream, or salsa.
Servings and timing
Serves: 5 burritos
Prep time: 15 minutes
Cook time: 15 minutes
Variations
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Swap chicken for shredded beef, pulled pork, or grilled vegetables for a vegetarian version
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Use black beans, pinto beans, or mashed red kidney beans instead of refried beans
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Add jalapeños or hot sauce for a spicy kick
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Replace rice with cauliflower rice for a lower-carb version
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Skip the tortilla and turn the mix into a burrito bowl
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Add extras like sautéed mushrooms, olives, guacamole, or roasted vegetables
Storage/Reheating
To store: wrap each burrito in foil or cling wrap and freeze or refrigerate in an airtight container
To reheat:
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From fridge: bake in foil at 180 °C (350 °F) for about 15 minutes
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From frozen: bake in foil at 180 °C (350 °F) for about 40 minutes or thaw overnight for faster reheating
For best results, use oven or skillet to keep the tortilla crispy.
FAQs
1. Can I use tortillas smaller or larger than 20 cm / 8″ wide?
Yes. Smaller ones require less filling; larger ones may need extra filling to roll properly.
2. Are refried beans absolutely necessary?
They help bind the filling and keep it juicy, but you can use mashed black beans or pinto beans as a substitute.
3. Can I make these burritos vegetarian?
Yes, replace chicken with sautéed vegetables or more beans for a meat-free option.
4. How can I make them spicier or milder?
Adjust the cayenne in the seasoning, add jalapeños for heat, or serve with mild salsa for less spice.
5. Can I prepare the filling ahead of time and assemble later?
Yes. Cook the components in advance, then warm and assemble when ready to eat.
6. What if my tortilla tears when rolling?
Warm it to make it more flexible and avoid overfilling. Thick, not runny, filling helps prevent tearing.
7. Is there a good sauce to serve with it?
Yes, try avocado sauce, sour cream, salsa, or queso for added flavour.
8. How long will the burritos keep in the fridge?
Up to 3–4 days. For longer storage, freeze them.
9. Can I reheat in a microwave?
You can, but the texture may be softer. Toast briefly in a skillet or oven to restore crispness.
10. Can I freeze without baking/toasting first?
Yes. Assemble, wrap tightly, and freeze. Bake or toast from frozen when ready to eat.
Conclusion
This chicken burrito recipe is a go-to for flavour, convenience, and comfort. With juicy chicken, creamy beans, and classic toppings wrapped in a soft tortilla, it’s satisfying every time. Whether fresh off the skillet or pulled from the freezer for a quick meal, these burritos deliver every bite.
