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!
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!
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?? 🤦🏻♀️
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:
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Sear chicken seasoned with a homemade Burrito spice mix, then chop it up;
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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;
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Pile filling, corn, rice, coriander/cilantro and cheese on a tortilla, then roll up tightly;
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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!
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:
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thaw then oven for 15 minutes; OR
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reheat from frozen for 40 minutes.
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
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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Chicken Burrito
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:
Nutrition Information:
Burrito Fever
I love a good burrito….so handy to have a stash in the freezer!
Life of Dozer
Food Porn for Dogs.
Jenn says
These are sooo good! I did the Mexican rice, but added half a can of rinsed black beans while it was simmering. I should have lowered the amount water. Tasted delicious, but a bit softer than it should have been. I did the chicken, but didn’t use refried beans, because I added the beans to the rice. I didn’t read through all the notes (oops…). Either way, the softer rice made up for the moisture. Topped with salsa and sour cream, Monterey Jack cheese, and cilantro. Won’t need to buy burritos anymore 🙂
Shalini says
Made these for dinner and it was a hit. I got requests to make these again. Thanks Nagi for the recipe!
Becks says
These are insanely good. Best burritos we’ve ever eaten!! Easy to make and a family favourite. Awesome?
Val says
A bit too salty for my taste but will definitely remake without the salt. Thank you for the recipe!
Taylor Millar says
Amazing, restaurant quality burrito me and my husband love them!!
oreofan says
I used a can of baked beans as I had no other and pureed them. Worked beautifully.
This recipe is amazing thank you. I also use the chicken marinade for other chicken dishes – its scrummy.
Marie says
Hi Nagi,
If I want to make this vegetarian would you suggest I just omit the chicken or substitute it with something else? Thanks!
Tammy says
Just wondering if you leave the skin on the breast or take it off?
Nagi says
Hi Tammy, I use skinless breast here. N x
Keiko says
Hi, Nagi ! This is best recipe, and easier to wrap because beans and chicken stick together, I love your recipes, your big fan from Japan ❤️
Nagi says
Perfect Keiko!! N x
Richard Sherrington says
The link in your email for chicken burritos doesn’t work
Jade says
Hi Nagi. Is there a particular brand of tortilla you recommend? My whole family love your recipes, thank you for making cooking a pleasure again, Jade x
Nagi says
Hi Jade – any brand will work fine here! N x
Maryanna says
These are so amazing but as per Jade’s comment – really curious as to what you use – I end up buying the El Paso Jumbo (pack of 6) and still feel like they’re not big enough for the filling ….
Saru says
Came out delicious. My teenagers loved it. Thank you!
Sarah Millais-Close says
This was a great family feed, I had to cheat and use microwave rice and a packet burrito seasoning but still turned out great but will definitely try with your spices next time. Made in smaller tortillas and enough for second meal for family in freezer, winner! thank you so much
Nagi says
I’m so glad you enjoyed it Sarah!! N x
meiling says
Hi Nagi, would be be ok to omit the rice?
Rebecca says
My husband is northern Mexican and is horrified any time that rice appears in a burrito! We always omit rice and make more meat filling instead.
Meiling Akbarally says
Hi Rebecca, Yes, I did omit the rice too.
Thank you
Lukas says
I just tried it yesterday and it was delicious.
Robin says
Just made a double batch (as written) to freeze. So tasty!
Cynthia Mickens says
ABSOLUTELY SOUNDS DELICIOUS CAN’T WSIT TO TRY IT
Anne says
Beautiful recipe. Loved the flavours. Thanks Nagi
Pam says
Amazing!!! Will be making these often!
KDavis says
The seasoning for the chicken was fantastic!! This recipe will Definitely be going in my “quick&easy” dinner book. As it was very easy to put together &I had all the ingredients at home already. I did substitute the refried beans for black beans (I have my own refried bean recipe) but other than that I followed the recipe and it turned out GREAT! Thanks for sharing 🙂