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Chicken Burritos

Enjoy these delicious and customizable chicken burritos made with simple ingredients like shredded chicken, rice, and cheese, perfect for a quick meal any day of the week.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Burrito Filling
  • 2 cups cooked, shredded chicken Leftovers work great.
  • 1 can black beans, drained Can substitute with pinto beans.
  • 1 cup cooked rice Can use white or brown rice.
  • 1 cup shredded cheese Cheddar or Monterey Jack recommended.
  • to taste N/A salsa or hot sauce Optional for added flavor.
  • 4 large soft flour tortillas Use corn tortillas for a different texture.
  • pinch N/A cumin Optional seasoning.
  • to taste N/A salt and pepper Season as desired.
Extra Toppings (optional)
  • to taste N/A sour cream
  • to taste N/A guacamole
  • to taste N/A lettuce
  • to taste N/A diced tomatoes

Method
 

Preparation
  1. In a skillet, combine the shredded chicken, black beans, and a few splashes of salsa. Add cumin, salt, and pepper to taste. Warm until heated through and aromatic.
  2. Warm the tortillas in the microwave for about 10 seconds wrapped in a damp paper towel to make them pliable.
Assembly
  1. Take a warm tortilla and add a layer of cooked rice.
  2. Spoon the warm chicken-bean mixture over the rice.
  3. Sprinkle a generous amount of shredded cheese on top.
  4. Add any extra toppings you prefer, then fold the sides in and roll the tortilla tightly to enclose the filling.
  5. For a toasted finish, place the burrito seam-side down in a dry skillet for 1-2 minutes until golden.

Notes

These burritos can be made ahead and stored in the fridge for up to 3 days. They freeze well if wrapped tightly in foil and plastic wrap. Reheat in the microwave or oven.