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Learn to make the perfect chicken burrito recipe stuffed with juicy pulled chicken, Mexican rice, refried beans and sautéed veggies. Don’t forget the toppings!
Table of Contents
Why Make This Recipe
I mean I think this chicken burrito recipe kind of speaks for itself but if you’re wondering why you’ll definitely want to add this chicken burrito recipe to your meal plan, allow me to convince you.
Filling – Is there anything more filling than a burrito? these shredded chicken burritos are packed with protein, veggies and carbs so they’ll keep you full for hours!
Easy to Meal Prep – I love doubling this recipe to make extra that I can freeze! Even if you just make one batch, you’ll have 8 burritos that you can save for the week or freeze for later.
Easily Customizable – Want to make this a 30 minute recipe? There’s so many easy swaps you can make to speed up the prep process. You can also customize all your fillings and toppings.
Ingredients Needed
There are several components needed to make these chicken burritos.
Pulled Chicken:
- Chicken breasts – I use roughly 1 1/2 lbs of chicken breasts. You could also use chicken thighs or pre-shredded chicken.
- Water – for boiling chicken.
- Olive oil – for cooking your veggies + chicken
- Yellow onion – Use half for chicken and half for veggies.
- Garlic cloves – Ideally freshly minced garlic cloves.
- Taco seasoning – or make your own using a combo of chili powder, ground cumin, paprika, garlic powder, onion powder, oregano + salt and pepper.
- Chicken broth/stock – for cooking your pulled chicken.
- Salsa – You can use homemade salsa or jarred salsa. Try a green salsa version if you’re up for it!
- Salt + Pepper – feel free to adjust to flavor and sodium preferences.
Sautéed veggies:
- Olive oil – for cooking veggies
- Yellow onion – the other half leftover from the chicken.
- Garlic cloves – Ideally freshly minced garlic cloves.
- Red Bell Pepper – sliced
- Green Bell Pepper – sliced
- Corn – you can use fresh, frozen or canned.
- Salt + Pepper – feel free to adjust to flavor and sodium preferences.
Cilantro Lime Rice:
- Cooked white rice or brown rice – cook your rice according to package instructions (I like to cook mine in the Instant Pot)
- Cilantro – Ideally fresh cilantro. You can omit if you don’t like cilantro though.
- Lime zest + juice – A fresh lime makes all the difference!
- Salt + Pepper – feel free to adjust to flavor and sodium preferences.
Refried Beans – I generally just buy canned refried beans. You could also use black beans or pinto beans.
Guacamole – This is my go-to recipe.
Pico de Gallo – I like to make homemade pico de gallo but you can also just use salsa.
Sour Cream – you can omit if you don’t like sour cream or use Greek yogurt instead.
Shredded Cheese -I like shredded cheddar cheese or Monterrey Jack Cheese.
Flour Tortillas – be sure to buy large burrito-sized flour tortillas
How to Make Chicken Burritos
STEP 1: COOK CHICKEN
Add salted water to a large pot and once it’s boiling mix in chicken breasts. Boil chicken for 15 minutes or until cooked all the way through. Remove from water and allow to cool before shredding with two forks. Add olive oil to a large skillet over medium heat and cook onion and garlic for 3-5 minutes. Stir in chicken, taco seasoning, chicken broth, salsa and salt and pepper. Lower heat to medium-low and cook for 5-10 minutes or until chicken has absorbed most of liquid. Remove pulled chicken from heat and set aside.
STEP 2: COOK VEGGIES
Add remaining tablespoon of olive oil to skillet and stir in all veggies (onion, garlic, peppers, and corn). Cook for 5-10 minutes or until lightly browned. Season with salt and pepper.
STEP 3: MAKE RICE
Cook rice according to package instructions. Stir in chopped cilantro, lime zest + juice and salt and pepper.
STEP 4: ASSEMBLE BURRITOS
Follow this recipe to make guacamole and this recipe to make pico de gallo. Alternatively you can use store-bought. Heat up your refried beans. Heat up tortillas in microwave for 30-60 seconds wrapped in a dishtowel to ensure they a pliable. To the center of each burrito add shredded chicken, cooked veggies, rice, guacamole, pico de gallo, refried beans, shredded cheese and a dollop of sour cream. Fold in the sides of the burrito (1-2 inches inwards). Now fold in the bottom of the burrito and slowly roll your burrito upwards, tucking in the filling and sides as you go. Don’t worry if stuff is coming out the sides. Just push it back in.
STEP 5: PAN-FRY BURRITOS (OPTIONAL)
I personally like to give my chicken burritos a pan fry in a skillet with a little olive oil. This step is optional but I like the crunch it adds. Simply add your olive oil over medium heat and cook your burritos for 1-3 minutes per side until it is golden brown.
Frequently Asked Questions
Yes. Feel free to sub in shredded rotisserie chicken instead of making your own boiling your chicken. Use your rotisserie chicken and continue with making the pulled chicken.
Absolutely! You can use regular cooked chicken breast or chicken thighs. You could also use beef, barbacoa or even a plant-based option like chickpeas or tofu.
For sure! You can use whatever kind of veggies you prefer.
Nope! I like making my homemade guac and pico de gallo but you can sub in pre-made to save time or use salsa in place of pico de gallo.
Yes! This chicken burrito recipe is perfect for prepping in advance. I’d recommend leaving out some of the “wet” ingredients like guac, pico and sour cream if you are planning to make them in advance. This is especially true if you are planning to freeze your chicken burritos. See freezer instructions below.
Chicken Burrito Toppings
Generally I like to stuff my burritos as full as possible but you could also leave out some ingredients and/or add some on top and eat with a fork and knife! Here are some chicken burrito toppings suggestions:
- Cheese – shredded cheddar or pepper jack cheese right on top!
- Salsa – If you’re prepping in advance or just love the taste of salsa you can always smother more on top.
- Guacamole – I mean you can never have enough guac!
- Lime juice – a squeeze of lime juice always adds more flavor.
- Hot Sauce – We love adding my homemade jalapeno hot sauce but you can use store-bought hot sauce as well!
Storage Instructions
Wrap each burrito in foil and store in the fridge for up to 3 days. Ideally if you’re storing long-term I’d leave out the “wet” ingredients like guac, salsa/pico and sour cream. You can always add them on top! These chicken burritos freeze super well too.
*Freezer Tip
If freezing your pulled chicken burritos you’ll want to omit the guac, pico/salsa and sour cream. All other ingredients can be included.
Wrap each burrito in foil and store in a Ziploc or freezer-safe bag. You can remove the burrito(s) the night before to thaw overnight in the fridge. Reheat in the microwave or bake in the oven at 350 degrees for 5-10 minutes. Alternatively you can microwave from frozen for about 1-3 minutes per side.
More Mexican-Inspired Recipes
- Sheet Pan Chicken Fajitas
- Black Bean Enchiladas
- Chipotle Burrito Bowls
- Chicken Al Pastor
- Turkey Tacos
- Instant Pot Chicken Taquitos
- Green Chicken Enchiladas
Chicken Burrito Recipe
Learn to make the perfect chicken burrito recipe stuffed with juicy pulled chicken, Mexican rice, refried beans and sautéed veggies. Don’t forget the toppings!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Mexican
Ingredients
For the pulled chicken:
- 1 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 large yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp taco seasoning
- 1/2 cup salsa
- 1/2 cup chicken broth
- salt + pepper, to taste
For the sautéed veggies:
- 1 tbsp olive oil
- 1/2 large yellow onion, sliced (can use remaining half from chicken)
- 1 garlic clove, minced
- 1 red bell pepper, seeded + sliced
- 1 green bell pepper, seeded + sliced
- 1/2 cup corn kernels
- salt + pepper, to taste
For the cilantro lime rice:
- 1 cup dry white or brown rice
- 1/2 cup freshly chopped cilantro
- zest + juice, 1 lime
- salt + pepper, to taste
For the burritos:
- homemade guacamole (roughly 1 1/2 cups)
- homemade pico de gallo (roughly 1 1/2 cups)
- 8 burrito-size tortillas
- 1 cup refried beans
- 1 cup shredded cheese
- 1/2 cup sour cream
Instructions
For the pulled chicken:
- Add salted water to a large pot and once it’s boiling add in chicken breasts. Boil chicken for 15 minutes or until cooked all the way through.
- Remove from water and allow to cool before shredding with two forks.
- Add olive oil to a large skillet over medium heat and cook onion and garlic for 3-5 minutes.
- Stir in chicken, taco seasoning, chicken broth, salsa and salt and pepper.
- Lower heat to medium-low and cook, uncovered for 5-10 minutes or until chicken has absorbed most of liquid.
- Remove pulled chicken from heat and set aside.
For the veggies:
- Add remaining tablespoon of olive oil to skillet and stir in all veggies (onion, garlic, peppers, and corn). Cook for 5-10 minutes or until lightly browned and soft.
- Season with salt and pepper.
For the rice:
- Cook rice according to package instructions.
- Stir in cilantro, lime zest + juice and salt and pepper
For burrito assembly:
- Make guacamole and pico de gallo as directed (or use store bought).
- Heat up your refried beans.
- Heat up tortillas in microwave for 30-60 seconds wrapped in a dishtowel to ensure they a pliable.
- To the center of each burrito add shredded chicken, cooked veggies, rice, guacamole, pico de gallo, refried beans, shredded cheese and a dollop of sour cream. Divide evenly into each burrito.
- Fold in the sides of the burrito (1-2 inches inwards). Now fold in the bottom of the burrito and slowly roll your burrito upwards, tucking in the filling as you go.
- Feel free to serve immediately or pan fry your chicken burritos in a splash of olive oil for 1-3 minutes per side over medium heat until golden brown.
