Chicken Burrito

30 mins Cook
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Copy of NomNom Recipes 1 8

Don’t you hate it when the filling of your chook Burrito falls out and you come to be with a chaotic mess to your hands? This one was received’t! Juicy, cheesy, flavour-loaded fowl burrito filling keeps everything collectively as you munch your way through.

eat a few now, freeze a few for later – you could even reheat from frozen!


Chicken Burritos

One of my largest gripes about Burritos (other than how ridiculously massive they may be, a way wider than any everyday human mouth) is that by the time you get midway via, you’ve got a burrito explosion to your arms.

The rolling method comes into play – the firmer it’s rolled, the better it holds collectively. The filling you choose additionally has an effect – Shredded beef and Shredded hen holds collectively quite properly.

but chopped bird extra frequently then no longer comes tumbling out some bites in. As for the previous couple of bites – forget about approximately it. It’s just one big diabolical mess (albeit a scrumptious one).

that’s why I make my chicken burrito filling using refried beans which no longer simplest hold everything collectively, it makes the filling juicy and provides more flavor!

What you need for Chicken Burritos

Here’s what you need. PLUS TORTILLAS! How did I neglect the single most critical component of this recipe??
I’ve used pro-Mexican crimson Rice right here that’s my preferred to stuff into burritos. however, experience loose to use plain white rice – the bird Burrito Filling has so much flavor you received’t feel disadvantaged!

How to make Chicken Burritos

And right here’s how I make it:

  • Sear fowl pro with a homemade Burrito spice blend, then chop it up;
  • Make burrito filling – sautéed onion, capsicum/bell peppers, refried beans, and upload the bird. The filling has to be juicy and moist, but no longer watery – in any other case it will make the burrito soggy;
  • Pile filling, corn, rice, coriander/cilantro, and cheese on a tortilla, then roll up tightly;
  • Bake or pan-fry to soften the cheese and warm all of it up!

How to freeze burritos

Burritos are best for freezing, making them the perfect standby home made comfort meal! To freeze, simply wrap in paper then foil, region in an airtight container or ziplock luggage then freeze.

To reheat:

  • thaw then oven for 15 minutes; OR
  • reheat from frozen for forty minutes.

Dunking Sauce for Burrito

You’ll find the filling for those hen Burritos is juicier than maximum, way to the refried beans. so that you don’t even need a sauce.

however, I am by no means one to mention no to a sauce for dunking or drizzling or dolloping, or smearing, so here are a few guidelines:
The Avocado Sauce is pictured in the photograph above. but the Queso is secretly my favored. significantly, consider a burrito dunked in a heat cheesy Mexican Dip??

Chicken Burrito

Chicken Burrito

Don’t you hate it when the filling of your chook Burrito falls out and you come to be with a chaotic mess to your hands? This one was received’t! Juicy, cheesy, flavour-loaded fowl burrito filling keeps everything collectively as you munch your way through.
prep time
10 mins
cooking time
30 mins
total time
40 mins



  • 5 tortillas , flour (approx 20cm/8" wide)


  • 1 tsp each onion powder, dried oregano, salt

  • 2 tsp each dried cumin powder, 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 (Note 1)

  • 2 tbsp olive oil , separated

  • 1/2 onion , chopped

  • 2 garlic cloves , finely minced

  • 1 red capsicum/bell pepper , diced

  • 400g/14oz refried beans , canned (Note 2)

  • 1/4 cup water


  • 2.5 cups white rice , plain (cooked, Note 3)

  • 2.5 cups Mexican Red Rice (the best for Burritos!)


  • 400g/14oz canned corn , drained (or 280g/9oz frozen thawed)

  • 1.5 cups (150g) cheese , shredded (Mexican blend, cheddar, tasty, Montery Jack)

  • 1/4 cup coriander/cilantro , finely chopped


  • Avocado sauce

  • Sour cream

  • Salsa (restaurant style, smooth)


Burrito Seasoning - blend Seasoning Elements. Drizzle 1 tbsp oil over the chicken, and mix to coat. Sprinkle with Seasoning, and toss to coat.
cook dinner bird - warmth 1 tbsp oil in a big skillet over excessive warmness. add fowl, and cook for 2 minutes. flip and cook for 1.5 mins. do away with it, rest for 2 minutes then chop.
Saute onion - within the same skillet, add onion and garlic, and prepare dinner for 1 minute. add capsicum, and cook for 2 minutes until onion is translucent.
end Filling - upload refried beans, diced chook, and water. Stir and cook for two minutes till reduces slightly. should be thick and juicy, not watery, and no longer dry/stodgy! let cool for 5 mins - will thicken.


lightly heat tortillas in the microwave (makes them pliable), and lay them on the surface of the painting.
vicinity rice on lower 1/3, top with bird Filling, corn, and cheese then sprinkle with coriander. Fold up, burrito style.
Toasting: both pan fry over medium-high warmness (no oil) for two mins each aspect to make the tortilla crispy and soften cheese a bit OR wrap tightly in foil and bake in the oven 10 minutes at a hundred and eighty°C/350°F.
Dunk in sauce(s) of desire or douse with hot sauce of desire, and consume! pointers: Avocado Sauce, Guacamole, sour cream, eating place style Salsa, Queso, Nacho Cheese Dip.
Freezer friendly! note four for instructions.


fowl breast - slice in half horizontally to make 2 thin steaks out of every breast. I do this so there's a greater surface region to coat inside the spice mix! Refried beans - secret ingredient! Makes the burrito filling juicy and holds it all collectively, rather than dry and crumbly (which too many burritos are!) Substitution: Saute 1 garlic clove minced in a touch of oil until golden. upload 1 can of pinto, red kidney, or black beans with 1/4 cup of the liquid inside the can, half of tsp each cumin, onion, and paprika powder. Stir a little while until beans are very well heated then mash or puree. Any beans will paint simply satisfactory, only a one-of-a-kind color! Rice - you will need 1 cup of uncooked rice to make 2. Five cups cooked rice. See here for instructions on the way to prepare dinner plain rice, or make Mexican pink Rice! garage - Wrap in hang wrap or foil, fridge for 4 days, or freeze. quality to warm in oven - 15 minutes at 180C/350F wrapped in foil. Frozen - thaw overnight then warm in oven 15 mins. To reheat from frozen, wrap in foil and vicinity in the oven for 40 minutes at 180C/350F. five. vitamins in keeping with a burrito.
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