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Home Mexican Burritos

Chicken Burrito

By:Nagi
Published:24 Feb '20Updated:5 May '20
197 Comments
Recipe v Video v Dozer v

Don’t you hate it when the filling of your Chicken Burrito falls out and you end up with a chaotic mess on your hands? This one won’t! Juicy, cheesy, flavour loaded chicken burrito filling keeps everything together as you munch your way through.

Eat some now, freeze some for later – you can even reheat from frozen!

Close up of stacked Chicken Burrito

Chicken Burritos

One of my biggest gripes about Burritos (other than how ridiculously gigantic they can be, far wider than any normal human mouth) is that by the time you get halfway through, you’ve got burrito explosion on your hands.

Rolling technique comes into play – the firmer it’s rolled, the better it holds together. The filling you choose also has an effect – Shredded Beef and Shredded Chicken holds together pretty well.

But chopped chicken more often than not comes tumbling out a few bites in. As for the last few bites – forget about it. It’s just one big diabolical mess (albeit a delicious one).

Which is why I make my chicken burrito filling using refried beans which not only holds everything together, it makes the filling juicy and adds extra flavour!

Seasoned Mexican Chicken for Chicken Burrito

Chicken Burrito filling being cooked in a skillet

What you need for Chicken Burritos

Here’s what you need. PLUS TORTILLAS! How did I forget the single most important ingredient for this recipe?? 🤦🏻‍♀️

Ingredients in Chicken Burrito

Refried beans are the secret ingredient that fills it out and holds everything together

I’ve used seasoned Mexican Red Rice here which is my favourite to stuff into burritos. But feel free to use plain white rice – the Chicken Burrito Filling has so much flavour you won’t feel deprived!


How to make Chicken Burritos

And here’s how I make it:

How to make Chicken Burrito

  • Sear chicken seasoned with a homemade Burrito spice mix, then chop it up;

  • Make burrito filling – sautéed onion, capsicum/bell peppers, refried beans, and add the chicken. The filling should be juicy and wet, but not watery – otherwise it will make the burrito soggy;

  • Pile filling, corn, rice, coriander/cilantro and cheese on a tortilla, then roll up tightly;

  • Bake or panfry to melt the cheese and warm it all up!

Few things in life rival the sense of smug satisfaction when you’ve got a stash of burritos in the freezer…. and you can reheat from frozen!

Hand picking up Chicken Burrito

How to freeze burritos

Burritos are PERFECT for freezing, making them the ideal standby homemade convenience meal! To freeze, just wrap in paper then foil, place in an airtight container or ziplock bags then freeze.

To reheat:

  • thaw then oven for 15 minutes; OR

  • reheat from frozen for 40 minutes.

Dunking Chicken Burrito into Avocado Sauce

Dunking Sauce for Burrito

You’ll find the filling for these Chicken Burritos is juicier than most, thanks to the refried beans. So you don’t even need a sauce.

However, I am never one to say no to a sauce for dunking or drizzling or dolloping or smearing, so here are some suggestions:

Sauce for burritos

Quesadilla being dipped into Avocado Sauce
Avocado Sauce
Salsa recipe for restaurant style salsa. Salsa in a ceramic bowl with corn chips.
Restaurant Style Salsa recipe
Code cracked: Queso Dip made with real cheese that's ultra silky even when it cools. recipetineats.com
Life Changing Queso Dip (Mexican Cheese Dip)
Close up of corn chip being dipped into Guacamole
Guacamole
This dip does not harden when cooled, and doesn't split when reheated. Just 5 min to make, without using processed cheese. #dip #cheese #nachos #sauce
Nachos Cheese Dip (and Sauce!)

The Avocado Sauce is pictured in the photo above. But the Queso is secretly my favourite. Seriously, imagine a burrito dunked in a warm Cheesy Mexican Dip?? – Nagi x


Watch how to make it

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Hand picking up Chicken Burrito

Chicken Burrito

Author: Nagi
Prep: 15 minutes mins
Cook: 15 minutes mins
Mains
Mexican, Tex-Mex
4.98 from 73 votes
Servings5
Tap or hover to scale
Print
Recipe video above. This is a chicken burrito stuffed with a juicy seasoned chicken filling, refried beans, corn, cheese and Mexican Red Rice. The refried beans makes it juicy inside without being soggy, adds flavour and holds it all together so the filling doesn't come tumbling out when you pick it up!

Ingredients

  • 5 tortillas , flour (approx 20cm/8" wide)

Burrito Seasoning:

  • 1 tsp each onion powder, dried oregano, salt
  • 2 tsp each dried cumin powder, paprika
  • 1/4 tsp black pepper
  • 3/4 tsp cayenne pepper (optional, adjust to taste)

Chicken Filling:

  • 600g / 1.2 lb chicken breast , sliced in half horizontally (Note 1)
  • 2 tbsp olive oil , separated
  • 1/2 onion , chopped
  • 2 garlic cloves , finely minced
  • 1 red capsicum/bell pepper , diced
  • 400g/14oz refried beans , canned (Note 2)
  • 1/4 cup water

Rice - CHOOSE one:

  • 2.5 cups white rice , plain (cooked, Note 3)
  • 2.5 cups Mexican Red Rice (the best for Burritos!)

Other Stuffings:

  • 400g/14oz canned corn , drained (or 280g/9oz frozen thawed)
  • 1.5 cups (150g) cheese , shredded (Mexican blend, cheddar, tasty, Montery Jack)
  • 1/4 cup coriander/cilantro , finely chopped

Sauce for dunking - choose:

  • Avocado sauce
  • Sour cream
  • Salsa (restaurant style, smooth)

Instructions

  • Burrito Seasoning - Mix Seasoning ingredients. Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
  • Cook chicken - Heat 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
  • Saute onion - In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
  • Finish Filling - Add refried beans, diced chicken and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery and not dry/stodgy! Let cool 5 minutes - will thicken.

Assemble burritos:

  • Gently warm tortillas in microwave (makes them pliable), lay on work surface.
  • Place rice on lower third, top with Chicken Filling, corn, cheese then sprinkle with coriander. Fold up, burrito style.
  • Toasting: Either pan fry over medium high heat (no oil) for 2 minutes each side to make tortilla crispy and melt cheese a bit OR wrap tightly in foil and bake in oven 10 minutes at 180°C/350°F.
  • Dunk in sauce(s) of choice or douse with hot sauce of choice, and devour! Suggestions: Avocado Sauce, Guacamole, sour cream, Restaurant Style Salsa, Queso, Nacho Cheese Dip.
  • Freezer friendly! Note 4 for directions.

Recipe Notes:

1. Chicken breast - slice in half horizontally to make 2 thin steaks out of each breast. I do this so there's more surface area to coat in the spice mix! 
2. Refried beans - secret ingredient! Makes the burrito filling juicy and holds it all together, rather than dry and crumbly (which too many burritos are!)
Substitution: Saute 1 garlic clove minced in a little oil until golden. Add 1 can pinto, red kidney or black beans  with 1/4 cup of the liquid in the can, 1/2 tsp each cumin, onion and paprika powder. Stir few minutes until beans thoroughly heated then mash or puree.
Any beans will actually work just fine, just a different colour!
3. Rice - you'll need 1 cup of uncooked rice to make 2.5 cups cooked rice. See here for instructions for how to cook plain rice, or make Mexican Red Rice!
4. Storage - Wrap in cling wrap or foil, fridge for 4 days or freeze. Best to warm in oven - 15 minutes at 180C/350F wrapped in foil. Frozen - thaw overnight then warm in oven 15 minutes. To reheat from frozen, wrap in foil and place in oven for 40 minutes at 180C/350F.
5. Nutrition per burrito.

Nutrition Information:

Calories: 700cal (35%)Carbohydrates: 72g (24%)Protein: 49g (98%)Fat: 23g (35%)Saturated Fat: 9g (56%)Cholesterol: 109mg (36%)Sodium: 2051mg (89%)Potassium: 1209mg (35%)Fiber: 10g (42%)Sugar: 8g (9%)Vitamin A: 2036IU (41%)Vitamin C: 101mg (122%)Calcium: 470mg (47%)Iron: 9mg (50%)
Keywords: Burrito Recipe, Chicken burrito
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Burrito Fever

I love a good burrito….so handy to have a stash in the freezer!

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Life of Dozer

Food Porn for Dogs.

Dozer checking out burrito on screen

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197 Comments

  1. Matt says

    December 8, 2023 at 2:28 pm

    5 stars
    Made it a few times and family loves it. I follow the directions for the mash and use black beans. Decided to try doing them in the air fryer at 350 for 4 or 5 minutes and they come out really crispy without needing to use the oven or fry pan. Thanks for a great recipe

    Reply
  2. Ann says

    December 4, 2023 at 2:04 am

    Hi Nagi, adding smashed beans to help hold everything together is genius! I also adds fiber to the meal too. I freeze a whole bunch of chicken burritos and bring them to my son’s apartment. He is very thankful for those times he is tied up with school and work and has no time to put together a decent meal. Oh and he is not crazy about any types of beans but he gobbles these up! Thank you very much for sharing!

    Reply
  3. Shaheen says

    November 7, 2023 at 5:55 am

    5 stars
    It’s a flavor-packed experience. Thanks for the recipe.

    Reply
  4. Lina says

    August 29, 2023 at 11:55 pm

    Hi Nagi! I made this recipe yesterday was wondering how long can you keep them in the freezing for?

    Reply
  5. Greg says

    July 30, 2023 at 4:18 am

    I like your recipe layout a lot. Many cooks do not give times or servings info, though time varies considerable with skill level, it gives you some expectation. If it is 8 Hours, you know the recipe will not make tonights dinner.. I like a section of the recipe I call PREP, where I list any preparations to accomplish before actual cooking begins. Very handy for cooking Chinese or Japanese where significant marinade or chopping can be done ahead, and what oven setting may be required. The recipe itself looks delicious !

    Reply
  6. Helen says

    June 18, 2023 at 8:58 pm

    5 stars
    There were great – another hit. I made the red rice and added some jalopeno slices, not enough so I’m told, so will load it up next time. My trouble is that I can never get even close to your prep and cook time. It took a very long time to make (closer or even over an hour rather than 15 minutes). Bonus is we have a stash in the freezer, but I suspect will be snaffled for uni student lunches.

    Reply
  7. JodieT says

    May 18, 2023 at 4:30 pm

    5 stars
    This is now on regular rotation at our place. Delicious and I love that it makes a good quantity, although none have ever lasted long enough to make it into my freezer.

    Reply
  8. Sean Engelmann says

    May 8, 2023 at 7:26 am

    5 stars
    I make this recipe often and it’s a solid 9!! Last time I made as stated but added about 1/2 cup of velveta queso blanco to shocker stuffing. Took it to an 11!!!!

    Reply
  9. Sarah Sullivan says

    April 6, 2023 at 5:36 pm

    These were delightful and so quick to whip up, we made with Avocado sauce…yum. I changed the chicken to rotisserie chicken as that’s what had on hand.

    Reply
  10. Denise says

    February 5, 2023 at 10:27 pm

    5 stars
    Oh my gosh this dish is the bomb!! This has been one of our top meals from Nagi. My kids said it was one of the best things they have eaten.

    Reply
  11. Sara says

    January 5, 2023 at 3:47 pm

    5 stars
    This recipe has made it into our regular dinner rotation! I have subbed in regular turkey and tonight we used prawns + firm tofu to rave reviews. Love your recipes – thank you!

    Reply
  12. Channthyda says

    December 2, 2022 at 12:38 am

    5 stars
    we love this recipe . I made a big batch of the burritos seassoning to use on other things like scramled eggs or home made hash brown.

    Reply
  13. Sara says

    November 17, 2022 at 4:23 pm

    5 stars
    From the teenager: “these are the best burritos we’ve ever made!” (And we make a lot of burritos)

    Reply
  14. Rachel says

    October 11, 2022 at 11:36 am

    5 stars
    Yummy! It wasn’t at all spicy so my kids ate it happily, I prefer a little more kick but I’ll try your dunking suggestions next time!

    Reply
  15. Tracy Brody says

    June 20, 2022 at 9:55 am

    5 stars
    Fixed these tonight and we loved them. Nagi is so right about them staying moist. Better than restaurant burritos!
    I used Costco rotisserie chicken. Loved that you could click and adjust the serving size. Will share this recipe and definitely fix again.

    Reply
  16. Shannon says

    May 11, 2022 at 2:27 am

    Would this recipe work in a crockpot?

    Reply
    • Nagi says

      May 11, 2022 at 3:55 pm

      No sorry Shannon – it needs to thicken and reduce on the stovetop! N X

      Reply
      • Dawn says

        September 12, 2022 at 1:04 pm

        5 stars
        We really enjoyed the mix of flavors in these stuffed with lots of stuff burritos!

        Reply
  17. lee says

    May 10, 2022 at 7:38 pm

    5 stars
    My whole family goes nuts for these burritos they are so moreish i always do extra for the freezer.Anyhow if any one was wondering about using left over pre-cooked chicken/turkey i found a bag of turkey lurking in the freezer but wanted that smokey charred taste/smell of the chicken cooked in the burrito spices so i mixed the seasoning with some oil tossed this through the turkey and hard fried it in a dry pan enough to get that lovely smokey char definatley works.
    p.s. you might need to open a window or turn up the extractor fan.

    Reply
    • Nagi says

      May 11, 2022 at 4:20 pm

      Thanks for that feedback Lee!! N X

      Reply
  18. Terry says

    May 6, 2022 at 1:34 am

    Delicious! This is a great make ahead recipe. I used slightly more chicken than the recipe calls for. Made 8 large burritos and wrapped them individually in foil for reheating the next day. Perfecto!

    Reply
    • Nagi says

      May 6, 2022 at 3:00 pm

      Happy Cinco de Mayo!! N x

      Reply
  19. Dylan says

    April 12, 2022 at 9:09 am

    5 stars
    This recipe is one of my most favourite things to make! The burritos are so tasty and I always feel like it doesn’t make enough. Need to spend a day making a huge amount haha.
    Thank you so much, you have made my husband a very happy man. It’s a recipe that I make every week because it is that good!

    Reply
    • Nagi says

      April 12, 2022 at 1:43 pm

      I am happy that you both enjoyed them Dylan!! N x

      Reply
  20. Dave. says

    March 21, 2022 at 1:26 am

    Will make these again. I doubled the recipe to make 10 and ended up with 18 very full burritos.
    Not that that’s a problem.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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