These easy chicken burritos are loaded with seasoned rice, pinto beans, juicy chicken, and shredded cheese. They’re the perfect meal prep lunch recipe, easy weeknight dinner recipe, or delicious grab-and-go option to have stocked in the freezer at all times!

Half of a chicken burrito wrapped in parchment paper next to an aluminum foil wrapped burrito.

This recipe is…

These burritos are really darn tasty. They’re everything delicious about your favorite restaurant burrito but made with ingredients you can feel really great about! Loaded with rice, beans, chicken, and cheese, these burritos are a complete meal on their own, so grab, heat, and enjoy as you please!

Make these for an easy weeknight dinner, a meal prep lunch, or just to have stocked and ready in the freezer so that you can grab-and-go as you please.

Looking for more burrito and wrap recipes? We’ve got you! These chicken caesar salad wraps, buffalo chicken wraps, and smoked salmon wraps are all delicious, easy, and great for meal prep.

Why You’ll Love This Recipe

  • It’s easy – this recipe is super easy. You’ll need to cook the chicken, cook the rice, and then add everything to the tortillas and roll ’em up!
  • It’s great for meal prep – if you’re a fan of meal prep, you’re in the right spot. These burritos are absolutely perfect for meal prep – you’ll make a batch over the weekend and then enjoy them all week long!
  • It’ll keep your freezer stocked – if you want to make several batches of these and then keep them stocked them in the freezer, these burritos are the ideal candidate for that! Make a bunch, wrap them up, and then store until you’re ready to heat and enjoy.

Chicken Burrito Recipe Ingredients

You don’t need much for these burritos – the tortillas themselves and then a handful of ingredients to fill them. Find ingredient notes (including substitutions and swaps) below.

All of the ingredients for chicken burritos on a terrazzo surface.
  • Chicken thighs – we chose chicken thighs for these burritos because they stay nice and juicy once cooked. If you’d prefer to swap for chicken breasts or chicken tenders, though, go for it.
  • Taco seasoning – we grabbed a pack of taco seasoning for this recipe, but you can absolutely make your own homemade taco seasoning, if you’d like!
  • Burrito-sized tortillas – we grabbed Siete’s burrito tortillas for this recipe, but feel free to grab any large, burrito-sized tortilla that you love. The ones we used are 11-inches in diameter, so you’ll want to grab something of similar size.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

  • Use a different protein – these burritos can be made with so many different proteins! You can use steak (think: flank or skirt steak), ground beef, ground chicken, chicken breasts, chicken tenders, or shredded pork.
  • Add more to each burrito – if you’re making these for a quick, easy weeknight dinner, feel free to add more into the burritos. Sour cream, guacamole, lettuce, and salsa would all be great. IF you’re planning on freezing the burritos, though, hold off on these extras and add them on top when you’re ready to enjoy.
  • Make it dairy-free – skip the cheese in this recipe or use dairy-free shredded cheese to make this recipe dairy-free.
  • Make it grain-free – grab grain-free burrito-sized tortillas (we used these Siete ones) to make this recipe grain-free.
  • Make it gluten-free – similar to the above, use either grain-free tortillas or gluten-free tortillas to make/keep this recipe gluten-free.

How to Make Chicken Burritos

These burritos are easy to make, y’all! Follow along below for the full how-to.

An enameled cast iron skillet of chopped chicken thighs loaded with seasoning for chicken burritos.
A pot of rice for chicken burritos on a terrazzo surface.

Step 1: Add the oil to a skillet over medium/high heat. Once hot, add the chopped chicken thighs to the skillet and sprinkle half of the taco seasoning (about 2 tablespoons) over the top. Use a spatula to incorporate the taco seasoning and cook, continuing to stir, for about 10 minutes, until the chicken is cooked through.

Step 2: While the chicken is cooking, follow the package instructions to make the rice. Once the rice is finished, stir in the other half of the taco seasoning (2 tablespoons) and the can of diced tomatoes.

A large burrito-sized tortilla filled in the middle with chicken burrito filling.
A person rolling a tortilla around chicken burrito filling.

Step 3: Assemble the burritos by adding ¼ cup of rice to the middle of the tortilla, followed by a ¼ cup of pinto beans, and then a ¼ cup of chicken. Top with a ¼ cup of shredded cheese.

Step 4: Roll the burritos by folding in the sides and then rolling the rest of the burrito up.

A person rolling a chicken burrito up.
A person wrapping a parchment paper wrapped chicken burrito in aluminum foil.

Step 5: Once the burritos are rolled, you can either enjoy them right away or wrap and freeze them. Either way, heat a tablespoon of oil in a skillet over medium heat. Once hot, place the burritos seam side-down onto the skillet and let them cook for 2-3 minutes, until the seam is sealed.

Step 6: If you plan on enjoying the burritos later and want to store them in the fridge, let them cool completely, and then wrap each burrito in parchment paper and then in foil. Label each foil wrapped burrito, pop them all in a large freezer safe bag, and then store in the freezer for up to 3 months.

Recipe Tips

If you find that your tortillas are cracking as you’re trying to roll the burritos up, heating them (either in the microwave or over a flame on the stovetop) first will help. This depends entirely on the brand of your tortillas (the Siete ones we used definitely needed to be heated up, but many flour tortillas do not).

How to Serve

Serve these burritos alongside salsa, guacamole, sour cream, and any other burrito toppings/dips you love. Because the burritos are loaded with rice, beans, chicken, and cheese, they are a complete, filling meal all on their own. That said, if you want to serve them alongside a green veggie, this simple arugula salad would be a great pick!

How to Store and Reheat

If you make these burritos and enjoy them right away (so, you never wrapped or froze them) and end up with leftovers, store those leftovers in an airtight container in the fridge for up to 3 days.

If you are making these as a meal prep or freezer option, you’ll wrap each burrito in parchment paper and foil and then store the wrapped burritos together in a freezer-safe bag in the freezer for up to 3 months.

To reheat the burritos, simply pop them in an air fryer (375°F for 6-7 minutes), oven (350°F 18-20 minutes), or microwave (1-2 minutes), until warmed through.

Halved chicken burritos on a tray next to salsa and guacamole.

Frequently Asked Questions

What does a chicken burrito contain?

These chicken burritos are filled with seasoned rice, pinto beans, juicy chopped chicken thighs, and shredded cheese.

Are chicken burritos healthy?

These burritos are a complete meal and totally delicious, but when it comes to whether or not they’re healthy, that’s really an individualized decision. If you tolerate all of the ingredients included (rice, beans, chicken, and cheese), they’re a great option for you!

If you tried this Chicken Burritos recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Chicken Burrito Recipe

5 — Votes 2 votes
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Servings: 4 Servings
These easy chicken burritos are loaded with seasoned rice, pinto beans, juicy chicken, and shredded cheese. They're the perfect meal prep lunch recipe, easy weeknight dinner recipe, or delicious grab-and-go option to have stocked in the freezer at all times!

Ingredients  

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken thighs, chopped
  • 1 packet (about 4 tablespoons) taco seasoning
  • 1 cup dry white rice
  • 1, 14.5-ounce can diced tomatoes, drained
  • 4 burrito-sized (11-inch diameter) tortillas
  • 1, 15.5-ounce can pinto beans, drained and rinsed
  • 1 cup shredded cheddar cheese

Instructions 

  • Add the oil to a skillet over medium/high heat. Once hot, add the chopped chicken thighs to the skillet and sprinkle half of the taco seasoning (about 2 tablespoons) over the top. Use a spatula to incorporate the taco seasoning and cook, continuing to stir, for about 10 minutes, until the chicken is cooked through.
  • While the chicken is cooking, follow the package instructions to make the rice. Once the rice is finished, stir in the other half of the taco seasoning (2 tablespoons) and the can of diced tomatoes.
  • Assemble the burritos by adding ¼ cup of rice to the middle of the tortilla, followed by a ¼ cup of pinto beans, and then a ¼ cup of chicken. Top with a ¼ cup of shredded cheese.
  • Roll the burritos by folding in the sides and then rolling the rest of the burrito up.
  • Once the burritos are rolled, you can either enjoy them right away or wrap and freeze them. Either way, heat a tablespoon of oil in a skillet over medium heat. Once hot, place the burritos seam side-down onto the skillet and let them cook for 2-3 minutes, until the seam is sealed.
  • If you plan on enjoying the burritos later and want to store them in the fridge, let them cool completely, and then wrap each burrito in parchment paper and then in foil. Label each foil wrapped burrito, pop them all in a large freezer safe bag, and then store in the freezer for up to 3 months.
  • To reheat the burritos, simply pop them in an air fryer (375°F for 6-7 minutes), oven (350°F 18-20 minutes), or microwave (1-2 minutes), until warmed through.

Recipe Notes

  • Use a different protein – these burritos can be made with so many different proteins! You can use steak (think: flank or skirt steak), ground beef, ground chicken, chicken breasts, chicken tenders, or shredded pork.
  • Add more to each burrito – if you’re making these for a quick, easy weeknight dinner, feel free to add more into the burritos. Sour cream, guacamole, lettuce, and salsa would all be great. IF you’re planning on freezing the burritos, though, hold off on these extras and add them on top when you’re ready to enjoy.

Nutrition

Calories: 641kcal | Carbohydrates: 72g | Protein: 34g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 136mg | Sodium: 309mg | Potassium: 354mg | Fiber: 5g | Sugar: 2g | Vitamin A: 334IU | Vitamin C: 0.1mg | Calcium: 223mg | Iron: 1mg

Additional Info

Course: Dinner, Lunch
Cuisine: Tex Mex
Servings: 4 Servings
Calories: 641
Keyword: chicken burritos

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Brandi Schilhab


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4 Comments

  1. 5 stars
    Yum!!! These are so good.
    I served them with sour cream and salsa.
    I think next time I’ll put Rotel in the rice. I plan to make more and freeze for lunches and dinners!

  2. 5 stars
    We made these last night. Huge hit with the family ages 12 to 72.. delicious! I can alway count on your recipes being nutritious and easy and loved by my family.

  3. Hi! The instructions say to follow instructions on rice package, but I’m confused as the recipe calls for 1 cup dry white rice. Can you please share what package I would be using to season the rice? TY

    1. Hi Marisol! You’ll follow the package instructions to cook the rice. Once it’s cooked, you’ll stir in the taco seasoning and can of diced tomatoes. If you’re looking for a taco seasoning recipe, this one is great. Store-bought will also work, though! I hope that helps!