Description
This Chicken Burrito recipe delivers a delicious and satisfying meal combining seasoned grilled chicken, refried beans, sautéed vegetables, and flavorful Mexican rice wrapped in a warm flour tortilla. Perfectly balanced with cheese, corn, and fresh cilantro, it’s easy to prepare in just 30 minutes and can be pan-toasted or baked for a crispy finish. Ideal for a quick dinner or meal prep, these burritos also freeze well for convenience.
Ingredients
Seasoning and Chicken
- 5 tortillas, flour (approx 20cm/8" wide)
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- 2 tsp dried cumin powder
- 2 tsp paprika
- 1/4 tsp black pepper
- 3/4 tsp cayenne pepper (optional, adjust to taste)
- 600g / 1.2 lb chicken breast, sliced in half horizontally
- 2 tbsp olive oil, separated
Vegetables and Beans
- 1/2 onion, chopped
- 2 garlic cloves, finely minced
- 1 red capsicum/bell pepper, diced
- 400g/14oz canned refried beans
- 1/4 cup water
- 400g/14oz canned corn, drained (or 280g/9oz frozen thawed)
Rice and Cheese
- 2.5 cups white rice, plain (cooked)
- 2.5 cups Mexican Red Rice
- 1.5 cups (150g) shredded cheese (Mexican blend, cheddar, tasty, Monterey Jack)
- 1/4 cup coriander/cilantro, finely chopped
Optional Sauces
- Avocado sauce
- Sour cream
- Restaurant style salsa
Instructions
- Make Burrito Seasoning: In a small bowl, mix the onion powder, dried oregano, salt, cumin, paprika, black pepper, and cayenne pepper. Drizzle 1 tablespoon of olive oil over the chicken pieces and toss to coat evenly. Sprinkle the seasoning mix over the chicken and thoroughly coat the pieces.
- Cook Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat. Add the seasoned chicken and cook for 2 minutes on one side, then flip and cook for another 1.5 minutes. Remove the chicken from the skillet, let it rest for 2 minutes to retain juices, then chop into bite-sized pieces.
- Sauté Vegetables: In the same skillet, add the chopped onion and minced garlic. Cook for 1 minute until fragrant. Add the diced red capsicum and continue cooking for 2 minutes until the onion turns translucent.
- Finish Filling: Add the canned refried beans, chopped chicken, and 1/4 cup water to the skillet. Stir and cook for 2 minutes until the mixture thickens slightly. It should be thick and juicy but not watery or dry. Remove from heat and let cool for 5 minutes to thicken further.
- Prepare Tortillas: Gently warm the tortillas in the microwave to make them pliable. Lay them flat on a work surface for assembling.
- Assemble Burritos: On the lower third of each tortilla, evenly spread a layer of plain white rice followed by a layer of Mexican red rice. Top with the chicken and bean filling, then add drained corn, shredded cheese, and sprinkle with finely chopped coriander/cilantro.
- Fold Burritos: Fold the sides of the tortilla and roll it up burrito-style to encase the filling securely.
- Toast Burritos: To crisp and melt the cheese, either pan fry the burritos in a medium-high heated pan without oil for 2 minutes on each side or wrap them tightly in foil and bake in a preheated oven at 180°C (350°F) for 10 minutes.
- Add Sauces and Serve: Serve the burritos hot with sauces of choice such as avocado sauce, guacamole, sour cream, restaurant-style salsa, queso, or nacho cheese dip for dipping or topping.
- Freezing Option: Burritos can be wrapped individually in foil or plastic wrap and frozen. Reheat in the oven or microwave when ready to eat following thawed or frozen instructions for best results.
Notes
- Note 1: Slicing chicken breasts horizontally ensures they cook quickly and evenly for burrito filling.
- Note 2: Using canned refried beans simplifies preparation; drain excess liquid if needed.
- Note 3: Cook rice in advance; plain white rice and Mexican red rice can be used for authentic flavor and texture.
- Note 4: For freezer-friendly burritos, wrap each tightly and store in an airtight container or freezer bag. Reheat from frozen wrapped in foil at 180°C (350°F) for 20-25 minutes or microwave until heated through.