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Home Mexican Recipes Burritos

Chicken Burrito

By:Nagi
Published:24 Feb '20Updated:5 May '20
181 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 mins
Cook: 15 mins
Mains
Mexican, Tex-Mex
4.97 from 61 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 @RecipeTinEats.

Burrito Fever

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

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Food Porn for Dogs.

Dozer checking out burrito on screen

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181 Comments

  1. Debby says

    February 4, 2022 at 12:07 pm

    5 stars
    Excellent!! Great seasoning and flavor combo. I didn’t have the large burrito size tortillas (had the next size down/tortilla size) and it made 12 burritos. 1 was plenty for me – hubs had 2 for dinner. Wrapped in foil and baked in air fryer at 325 for 6 min. This filling would also be excellent as a naked burrito bowl. Recipe is Definitely a Keeper!!! Excellent job, Nagi, as usual!!

    Reply
    • Nagi says

      February 6, 2022 at 12:09 am

      Oh I’ll have to try those in the air fryer! N x

      Reply
  2. Pippenjay says

    January 31, 2022 at 6:51 am

    5 stars
    LOVED this recipe! I had smaller tortillas on hand so had lots of extra filling. Used it to make burrito bowls which I customized and had for lunches. Will try freezing some next time. Thank you!

    Reply
  3. Jay G says

    January 29, 2022 at 10:47 am

    5 stars
    I had some leftover rotisserie chicken and found your recipe and gave it try. Other than the chicken followed directions exactly. We LOVED this recipe. Like a previous reviewer I made 4 burritos and have plenty of the chicken mixture left to freeze a few more and enjoy later. Thank you very much. PS my wife loved that the stuffing didn’t fall out!

    Reply
  4. Naomi says

    January 19, 2022 at 6:36 pm

    5 stars
    Nagi, I made these in a Mini form to take to a Mexican themed going away party, and safe to say, they were a massive hit!
    Thank you so much 😊 you are my go to website and I can’t can’t till the cookbook xx

    Reply
    • Nagi says

      January 19, 2022 at 10:59 pm

      Thanks Naomi!! N x

      Reply
  5. Melissa says

    January 16, 2022 at 8:11 pm

    What can we use instead of refried beans ?

    Reply
    • Nagi says

      January 17, 2022 at 10:10 am

      Hi Melissa – the refried beans help to hold it together but if you can’t find them you can always get a can of pinto beans and mash and fry them yourself with some oil and whatever Mexican spices you like! N x

      Reply
  6. Jemma says

    January 16, 2022 at 3:59 pm

    5 stars
    These are so yummy! I made a batch for new parents to pop in the freezer for those nights when baby won’t let you cook. Miss 8 also gave it 2 thumbs up. I added in a handful of baby spinach with the chicken mixture to up the veggies a little bit.

    Reply
    • Nagi says

      January 17, 2022 at 10:30 am

      It’s the PERFECT make ahead for people to have in the freezer! N x

      Reply
  7. McKenzi says

    January 12, 2022 at 11:28 am

    So excited to make these. Your video shows paprika and oregano but your cooking instructions don’t. What’s the measurements?

    Reply
  8. Bradley says

    January 7, 2022 at 11:09 pm

    Hi just a question regarding nutrition info! Are all the amounts for the whole batch or for individual serving sizes? I have to be sodium conscious and also cholestorol conscious too! They look damn yummy 😊👌

    Reply
  9. Mei says

    January 7, 2022 at 11:43 am

    Can I use pork carnitas instead of the chicken?

    Reply
    • Nagi says

      January 7, 2022 at 3:58 pm

      Absolutely! N x

      Reply
  10. James says

    December 2, 2021 at 6:21 am

    This seems like a ton of filling for just 5 tortillas – are the quantities supposed to leave a lot of leftovers?

    Reply
    • Nagi says

      December 2, 2021 at 5:56 pm

      I stuff them pretty full and use large tortillas – I usually use up all the filling! N x

      Reply
  11. Shanae says

    November 19, 2021 at 10:44 am

    I accidentally put one cup of sugar in instead of 1 1/2 cup. Do you think it will still be ok?
    Looks so moist! Hoping with the icing it will be sweet enoughy

    Reply
    • Jane says

      December 6, 2021 at 3:33 am

      5 stars
      Loved making these and even had a wee helper on hand !! They’re currently heating in the oven 😬Wish i could add the photo of my wee doozer helper to show you x

      Reply
  12. Sara Victoria says

    October 24, 2021 at 3:36 am

    5 stars
    Super deliciosas

    Reply
    • Nagi says

      October 25, 2021 at 11:43 am

      So glad you enjoyed it Sara! N x

      Reply
  13. Mary says

    October 13, 2021 at 11:59 am

    Hey Nagi,
    I don’t have any refried, black or red kidney beans right now. Do you think I can just leave it out? Will it affect the texture of the filling?

    Thank you so much. Looking forward to your reply.

    Reply
  14. Maze says

    October 8, 2021 at 2:04 am

    Hey there..
    I would like to ask.. what if we don’t have refried beans? Or any type of beans at all..? Do you think it is alright to omit it?

    Thanks in advance.

    Reply
    • Nagi says

      October 8, 2021 at 10:08 am

      Hi Maze…see note 2 in the recipe for bean substitutions! Nx❤️

      Reply
      • Maze says

        October 9, 2021 at 2:22 pm

        Thank you for replying.
        Yes I have read the note about bean substitutions, but currently I don’t have any type of beans. So will it be fine if I were to leave it out altogether?

        Reply
        • Spella says

          December 27, 2021 at 5:02 pm

          5 stars
          Some people will tell you it isn’t a real burrito without beans – they’re kind of right. Beans definitely a lot to this dish. However, if you don’t have them, you don’t have them – you can still make this recipe sans beans but you won’t get the thickened consistency which helps keep everything together.

          Reply
          • Maze says

            December 27, 2021 at 6:41 pm

            Thank you so much for answering. I really appreciate it 🙂 🤍

      • Maze says

        October 9, 2021 at 2:25 pm

        Thank you for answering.
        Yes I have read the note about beans substitution. Unfortunately I don’t have any kind of beans right now. Not refried, nor black or red kidney beans. Do you think it will be alright if I were to leave it out altogether?

        Reply
  15. Keller says

    September 25, 2021 at 8:01 pm

    What can I use instead of refried bean ?

    Reply
    • Nagi says

      September 27, 2021 at 11:00 am

      Hi Keller, see the recipe notes for a sub here 🙂 N x

      Reply
  16. Mary says

    August 29, 2021 at 3:55 pm

    5 stars
    This recipe is definately a keeper! My family loved them!! I did use black beans instead of refried beans, and served with avacado and salsa. Delicious!

    Reply
  17. Holly O'Toole says

    August 26, 2021 at 6:30 am

    5 stars
    Absolutely delicious!

    Reply
  18. Cat Parkinson says

    August 6, 2021 at 6:30 pm

    5 stars
    So since I last commented, we now have these about every week (with your flat breads) and I make 3 batches of spice mix each time, then double the recipe – hot tip (and it’s not pretty…) I mix in the pan the corn, the cooked rice (I use black rice – so good!) and cheese, then stuff them in the flat breads (or use Old El Paso tortilla rolls as a short cut). Then the 2nd half of the mix goes in the freezer and is amazing for nachos!! FYI if i can’t be bothered making your amazing avocado dip, Yumi’s make an amazing avo dip in little pots (3 in a pack) that goes so well with burritos, nachos etc. with sour cream. Thank you so much for this recipe – this has made my kids love me more ;-p

    Reply
  19. Anna B McNeese says

    August 4, 2021 at 8:18 am

    Mercy, Nagi! Super delish!

    Reply
  20. Sharon says

    August 2, 2021 at 3:33 am

    5 stars
    These burritos were so delicious! I left out the corn due to digestive issues nd substituted drained, rinsed black beans for the refried beans. Absolutely Delicious!!!

    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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