This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

With this simple chicken burrito recipe, it couldn’t be easier to make, assemble, and roll perfect, delicious chicken burritos. Seasoned chopped chicken, creamy refried beans, fluffy rice, shredded cheese, and all of your favorite toppings, wrapped in a warm tortilla. Enjoy them immediately or stock your freezer for later!

Two halves of a chicken burrito stacked on top of each other, showing a filling of chicken, rice, beans, and gooey cheese.

🌯 Why You’ll Love This Recipe

  • Chicken burritos are super easy to make, and there’s SO much flavor! You’ve got aromatic taco seasoning, juicy chicken, tender rice, gooey cheese, and earthy refried beans, all in one tortilla.
  • This recipe is a fantastic base to build off of. We’ve kept it very basic here, but you can absolutely add some of your favorite ingredients to create your perfect chicken burrito! Add a little sour cream, lettuce, pico de gallo, queso, salsa, cilantro, avocado ranch dressing, cilantro lime dressing, or anything else you typically love on a burrito!
  • While this recipe is written for 4 burritos, you can prep several and freeze them for later! Follow all the instructions below, then let your burritos cool completely. Once they’re cool, wrap each burrito individually in foil, then place them in a sealable freezer bag or another freezer-safe airtight container. They’ll keep up to 4 months!
  • This isn’t just a chicken burrito recipe! No, no. I’ve also broken down my method for rolling burritos that happens to be foolproof and guarantees each ingredient is in every bite. It takes some practice, so don’t worry if your first few burritos aren’t perfectly rolled. They’ll still taste great! One important thing to keep in mind, though: don’t overfill them! If you use a lot of filling, your chicken burritos will be more difficult to roll.

👩🏼‍🍳 Chef’s Tips

  • Warming the tortillas makes them much easier to roll, so don’t skip this step! At the same time, don’t warm them too much. If you make them too soft, they can tear. If your paper towels aren’t damp enough, you could also end up with dried out, crispy tortillas.
  • How do you make an easy chicken burrito recipe even easier? Break out your Instant Pot or your Crockpot! I wrote this recipe using rotisserie chicken, which is super easy because there’s zero cooking involved. You do have to remove the meat from the chicken and chop it up, though, which isn’t always the easiest thing in the world. If you use my Instant Pot Salsa Chicken or Slow Cooker Mexican Shredded Chicken recipes, then there’s barely any cooking AND the chicken practically falls apart. Both recipes only need 3 ingredients, and you just need to dump everything into your appliance of choice, then chop or shred the chicken when it’s cooked.
  • We’ve all had those burritos that seem to lose their shape completely after a couple of bites, right? The more tightly you roll your chicken burrito, the less likely it is to fall apart on you halfway through. Just be careful not to overdo it, because you don’t want to tear the tortilla.
  • Can you use regular beans in your chicken burrito? Sure! The consistency of the refried beans helps hold all the other ingredients together, though. You can use canned refried beans or make your own at home – either refried pinto beans or refried black beans will work!
Two halves of a chicken burrito stacked on top of each other, showing a filling of chicken, rice, beans, and gooey cheese.

🌮 More Mexican-Inspired Recipes You’ll Love

Recipe By: Cheryl Malik

Easy Chicken Burrito Recipe

Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Enjoy them tonight or freeze them for later – these easy chicken burritos are perfect either way! Stuffed with chicken, beans, rice, and cheese, they're satisfying and budget-friendly. Includes my foolproof, collapse-proof method for rolling burritos!
4 burritos

Equipment

  • Cutting board
  • Sharp chef's knife
  • Large skillet
  • Large wooden spoon
  • Medium microwave-safe bowl
  • whisk or silicone spatula, or spoon
  • 5 Paper towels full-size sheets
  • Large microwave-safe plate
  • flat work surface
  • Large plate

Ingredients

For the Chicken

For the Refried Beans

  • 1 cup refried beans store-bought or make your own
  • ¼ cup water

For the Burritos

  • 2 cups cooked rice white rice, brown rice, or Mexican rice
  • 4 10-inch flour tortillas see Notes
  • 1 cup shredded cheese divided, Mexican-style cheese blend preferred

Suggested Toppings (All Optional)

  • shredded lettuce
  • pico de gallo
  • diced onion
  • roasted corn kernels
  • chopped cilantro
  • sour cream
  • guacamole
  • chimichurri ranch made from this recipe

Instructions

To Prepare the Chicken

  • Remove skin from 1 medium rotisserie chicken. Cut all meat off bones and discard carcass. Chop chicken into bite-sized pieces.
  • Place large skillet on stovetop over medium-high heat. Drizzle 1 tablespoon avocado oil evenly onto surface of skillet. Continue heating pan, swirling and tilting pan occasionally to spread oil across entire surface, until oil is hot and shimmery.
  • When oil is ready, add chopped chicken to skillet. Sprinkle 2 tablespoons taco seasoning over chicken and stir to incorporate, then add 1 tablespoon water. Stir to incorporate water, then cook 2 minutes or until chicken is heated through.
  • Once seasoned chicken is ready, remove skillet from heat and set aside.

To Prepare the Refried Beans

  • Add 1 cup refried beans to medium microwave-safe bowl. Microwave beans in 30-second increments, stirring between each, until beans are warm.
  • When beans are warm, add ¼ cup water to bowl and stir until water is fully incorporated and bean mixture is smooth. Set aside.

To Prepare the Rice

  • If 2 cups cooked rice are not already warm, add rice to microwave-safe bowl and microwave in 30-second increments, stirring between each, until warm. Add small amounts of water as needed to keep rice from drying out in microwave.

To Warm the Tortillas

  • Wet 5 full-size paper towels and wring out majority of excess water, leaving paper towels just damp.
  • Cover plate with one paper towel, laying paper towel flat. Place one tortilla on top of paper towel, then cover tortilla completely with second paper towel. Repeat layers, alternating tortillas and damp paper towels, until all 4 10-inch flour tortillas have been stacked and covered.
  • Place plate in microwave and microwave 15 seconds on full power, then check tortillas. If tortillas are not warm and soft after 15 seconds, microwave 10 seconds more. Rewet paper towels as needed. Note: if edges of tortillas feel dry or crisp, paper towels either need more moisture or are not covering tortillas completely.

To Assemble and Roll the Burritos

  • Remove top tortilla from plate and place on flat work surface. Keep remaining tortillas stacked between paper towels in microwave until ready to use.
  • Dollop ¼ cup refried beans onto center of tortilla and spread beans out horizontally, keeping beans in middle of tortilla. Leave approximately 1 to 2 inches between edge of bean layer and edge of tortilla.
  • Top layer of beans with ½ cup rice, spreading rice out to cover beans evenly.
  • Top rice with chopped chicken and ¼ cup shredded cheese, spreading each layer of ingredients out evenly. Add any additional toppings as desired.
  • Gently run fingers under edges of tortilla to ensure tortilla doesn't stick, then carefully lift edge of tortilla farthest from you. Fold edge down and over filling to meet bottom edge of tortilla (edge closest to you). Lightly press on filling, then unfold tortilla. Filling should now mostly cover bottom half of tortilla.
  • Gently fold left and right edges of tortilla in toward center, covering filling as much as possible without overlapping edges of tortilla. If tortilla edges don't touch, that's fine.
  • With sides of tortilla folded in, gently lift bottom edge of tortilla (edge closest to you) and fold tortilla up toward center, covering filling. Tuck bottom edge of tortilla under top edge of filling.
  • Gently but tightly roll tortilla away from you, holding sides together as needed, until burrito is completely rolled. Place rolled burrito seam-side down on large plate and set aside. Repeat process with remaining tortillas, until all 4 burritos have been rolled.
  • Serve burritos immediately, or warm burritos to melt cheese (optional, see Notes below) and then serve. To freeze burritos for later, see Notes below.
  • Refried Beans: Use black or pinto refried beans, whichever you prefer.
  • Tortillas: Use 10-inch tortillas for 4 standard burritos or 12-inch burritos for 2 extra-large burritos. Feel free to use flavored flour tortillas, like spinach, sun-dried tomato, jalapeño cheddar, etc.
  • Make it Gluten Free: Use gluten-free tortillas and gluten-free taco seasoning.
  • Make it Low Carb: Use low-carb flour tortillas.

 

To Melt Cheese (Optional)

  • Microwave: Place all 4 burritos seam-side down on microwave-safe plate. Microwave burritos 30 to 45 seconds, or until tortillas are warm and soft.
  • Stovetop: Heat 1 tablespoon avocado oil in large skillet. When oil is hot and shimmery, place all 4 burritos in skillet seam-side down. Sear burritos 2 to 3 minutes or until tortillas are golden-brown underneath, then flip

 

To Freeze Burritos for Later

  1. Prepare, assemble, and roll burritos as instructed. Leave out any wet ingredients like shredded lettuce, salsa, pico, guacamole, sour cream, or chimichurri ranch. They won’t freeze and defrost well, so save them for serving.
  2. Once burritos are rolled, let them cool completely, then wrap them tightly in aluminum foil. Be sure to cover both ends entirely.
  3. Place foil-wrapped burritos in an airtight, freezer-safe container or a sealable food-safe freezer bag. Remove as much air as possible from the container or bag, then seal it shut and put the burritos in the freezer. Keep frozen up to 4 months.
Reheating Frozen Burritos: Either defrost the frozen burritos overnight first, or pop them straight in the oven from the freezer. If you defrost them, you’ll reheat them (still in the foil) at 350° Fahrenheit for 15 to 20 minutes. If they’re frozen, you’ll need to reheat them (still in the foil) at 350° Fahrenheit for 30 to 40 minutes. After reheating, you can sear the burrito(s) in a large skillet with melted butter or hot avocado oil to crisp up the tortilla if you want.
Alternately, use this air fryer method to air fry the frozen burrito.

Approximate Information for One Serving

Serving Size: 1burritoCalories: 809calProtein: 66gFat: 31gSaturated Fat: 11gCholesterol: 197mgSodium: 1813mgPotassium: 101mgTotal Carbs: 66gFiber: 6gSugar: 4gNet Carbs: 60gVitamin A: 352IUVitamin C: 1mgCalcium: 345mgIron: 4mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did You Make This Recipe?

Tag @40aprons on Instagram and be sure to leave a review on the blog post!

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Where To Next?