Description
Our Chicken Burrito is loaded with seasoned chicken, rice, beans, cheese, and fresh toppings wrapped in a warm tortilla for a satisfying, restaurant-style meal you can make at home.
Ingredients
Scale
- 1 lb shredded chicken (breast or thigh)
- 1 tablespoon taco seasoning
- 1 tablespoon butter
- 1 cup refried beans
- 1 cup Colby-Jack cheese (shredded)
- ½ cup sour cream
- 1 cup Mexican rice
- 4 flour tortillas
Instructions
- Place the flour tortillas on a baking sheet and heat in a 200-degree oven for 10 minutes while we prepare the burrito filling. Once warm, cover and set aside until needed.
- Heat the Mexican rice and refried beans until they reach an internal temperature of 165 degrees F.
- Add butter to a large skillet.
- Place the pre-cooked shredded chicken into the pan and sprinkle with taco seasoning.
- Stir together so all the chicken is coated with the taco seasoning, then cook for 3-4 minutes until warmed.
- Once warmed, add the prepared Mexican rice to the pan and stir to combine. Set aside until needed.
- Add a spoonful of warmed refried beans to a flour tortilla and spread across. Spoon a dollop of sour cream over the top of the beans.
- Sprinkle Colby-Jack cheese over the top of the sour cream.
- Top with the warmed shredded chicken and Mexican rice. Be careful not to over-stuff the burritos, or the tortilla will tear when rolling.
- Fold the flour tortilla over, folding the ends in so it closes. Roll tightly.
- Place the chicken burrito seam side down in a heated pan and brown on both sides for 1-2 minutes.
- Serve with Mexican rice, refried beans, guacamole and additional sour cream.
Notes
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 615 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
Keywords: Chicken Burrito, Homemade Burrito, Mexican Recipe