Chicken Burrito Recipe
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!
Servings: 4 Servings
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.
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