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If you love Chipotle but you don’t love the price of takeout, then this is the chicken burrito recipe for you! The easiest homemade burritos are simple, flavorful, and freezer-friendly. Keep them stashed in your kitchen and satisfy a craving for Mexican food any night of the week!
Table of Contents
If you love Mexican-inspired recipes as much as we do, be sure to try this dump-and-bake chicken fajita casserole, this easy chicken enchilada recipe, a quick tamale pie, restaurant-quality flank steak fajitas, and this Crock Pot chicken tortilla soup, too!
Why You’ll Love this Recipe
- Easy. Thanks to a handful of shortcuts like a store-bought rotisserie chicken, a packet of taco seasoning, and microwaveable rice, this simple chicken burrito recipe keeps prep time to a minimum.
- Not soggy. By eliminating watery vegetables and sauces from the chicken burrito filling, the tortillas stay firm and fresh. These burritos deliver that crispy exterior and warm, cheesy inside that we all know and love.
- Freezer-friendly. I’ve included the freezer instructions in the recipe card below so that you can wrap individual burritos in foil and save them for another day. They’re an easy option to bake right away on a busy weeknight, and they’re equally convenient to freeze in advance. Keep them on hand for quick grab-and-go lunches or dinners.
- Customizable. There are so many different ways to adapt this chicken burrito recipe to suit your preferences. For instance, swap out the refried beans and use black beans (or no beans) instead. Try Mexican rice instead of white rice, make them spicy with sliced jalapenos, or add extra toppings like salsa, guacamole, and sour cream. It’s one of those great meals that everyone at the table can agree on!
Ingredients
This is a quick overview of the ingredients that go into a chicken burrito recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Shredded chicken: use the meat from a store-bought rotisserie chicken for a convenient shortcut, purchase a package of pulled chicken from the frozen section, boil and shred your own chicken at home, or use leftovers from a previous meal.
- Taco seasoning: a packet of taco seasoning mix creates a quick sauce that coats the meat and adds tons of flavor to the burritos. You can use a homemade taco seasoning blend with ground cumin, chili powder, paprika, oregano, garlic powder, and onion powder if you prefer.
- Refried beans: if you don’t like refried beans, omit them or sub with other beans of choice.
- Corn: canned, frozen, or fresh corn will all work fine.
- Cooked rice: use a packet of microwaveable rice for a nice shortcut. I’ve shown white rice here, but you can try a seasoned Spanish rice, too.
- Flour tortillas: pick large 10-inch “burrito-size” tortillas that can accommodate the fillings. I like Mission brand, which are soft and pliable.
- Grated cheese: shredded sharp cheddar cheese works great here, but you can also use a Mexican cheese blend, Pepper Jack cheese, or a combination of cheddar and Monterey Jack.
Directions
This shredded chicken burrito recipe comes together quickly and easily! It’s a restaurant-quality meal that any home cook can pull together with minimal effort. You’ll find detailed directions in the recipe card below, but here’s the short version:
- Season the chicken by cooking the sauce on the stovetop and stirring in the chicken.
- Assemble the burritos by layering the beans, rice, seasoned chicken mixture, corn, and cheese in that order. Roll up and place seam-side down in a baking pan.
- Cover with foil and bake for 25 minutes.
Serving Suggestions
Pair the baked chicken burrito recipe with any of these sides:
- Tortilla chips with salsa, guacamole, or pico de gallo
- Easy Spanish rice
- Summer corn salad or black bean and corn salad
- Queso dip
- Seven layer bean dip
- Ranch-style beans
Preparation and Storage Tips
- Make Ahead: Assemble the burritos in advance and keep them covered in the dish in the refrigerator for up to 24 hours before baking.
- How to Freeze: Freeze the burritos in individual servings by wrapping each burrito in aluminum foil before baking. Place the foil-wrapped burritos in a large Ziploc freezer bag and store in the freezer for up to 3 months. Then just remove one (or more) burritos from the freezer when you’re ready to eat.
- How to Bake Individual Foil-Wrapped Burritos Straight from the Freezer: Place a foil-wrapped frozen burrito on a baking sheet and bake at 350°F for 45-55 minutes.
- How to Store: Leftovers will keep in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
- How to layer the perfect burrito? Start with a layer of refried beans on the bottom, followed by rice. These act as natural barriers to prevent the sauce in the chicken from making the tortilla soggy. Finish with the cheese on top, which acts as a glue when it melts, sealing the tortilla together.
- How do you roll a burrito? Arrange the ingredients in a line down the center of the tortilla, leaving a border around the edges. First, fold the sides inwards over the filling. Fold the bottom over so that it covers the filling, and then roll the burrito over the filling, tucking the tortilla in as you roll. This video shows you how to do it!
- How can I make burritos better? Season the chicken with taco seasoning (or other spices of your choice). Add extra flavor and texture in the form of rice, beans, cheese, and corn. Baking the burritos also gives them a nice, melty, warm inside and a crisp outside. And don’t forget the toppings! Fresh salsa, guacamole, and sour cream are all great ways to add even more flavor to the finished dish.
Recipe Variations
- Swap out the chicken and make ground beef burritos, ground turkey burritos, shredded turkey burritos, or try cooked, chopped shrimp.
- If you choose to cook your own chicken to use in this recipe, you’ll need about 1 lb. of boneless skinless chicken breasts to equal about 2 cups cooked and shredded.
- If you don’t like refried beans, sub with black beans, pinto beans, or omit the beans altogether.
- Instead of a packet of taco seasoning mix, use a homemade taco seasoning to flavor your chicken.
- Add a squeeze of fresh lime juice to the chicken filling for a bright, acidic note.
- Just about any good melting cheese will work in this recipe. We love sharp cheddar cheese or a Mexican cheese blend, but Pepper Jack or Monterey Jack are also great.
- Add sauteed veggies to the burritos for even more flavor. Good options include bell peppers, onions, mushrooms, and garlic. I do not recommend using these vegetables if you’re planning to freeze the burritos or prep them in advance (as the vegetables can make the burritos soggy).
Expert Tips
- Canned, fresh, and frozen corn will all work here. If you’re using frozen corn, make sure that it’s thawed and patted dry. If starting with fresh corn, you might want to sauté, steam, or boil it so that it’s tender before adding it to the burritos.
- Use a packet of microwaveable rice for a nice shortcut. I’ve shown white rice here, but you can try brown rice, a seasoned Spanish rice, or cilantro lime rice, too.
- Use large “burrito size” 10-inch flour tortillas (I like Mission brand because they’re extra soft and easy to fold without tearing).
- Warm the tortillas before filling and rolling to prevent them from ripping. To do so, wrap them in damp paper towels or a cloth and microwave for a few seconds, until heated through.
- To make sure that these are freezer-friendly, skip any watery fillings like tomatoes, salsa, or lettuce, which just result in a soggy tortilla.
- Don’t forget the toppings! These burritos are best served with avocado or guacamole, salsa and sour cream for dipping, fresh sliced tomatoes, red onions, etc. Don’t be shy!
More Mexican-Inspired Chicken Recipes to Try
Easy Chicken Enchilada Casserole {4 Ingredients!}
45 minutes mins
Fiesta Crockpot Chicken
3 hours hrs 10 minutes mins
Tostadas de Tinga {Chicken Tostadas}
2 hours hrs 10 minutes mins
Chicken Burrito
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
The easiest chicken burrito recipe comes together quickly, is full of flavor, and is freezer-friendly!
Ingredients
- 2 cups cooked, shredded chicken (such as the meat from a store-bought rotisserie chicken)
- 1 (1 ounce) packet taco seasoning mix, plus water called for on the packet
- 1 (16 ounce) can refried beans (or 1 ½ cups drained and rinsed black beans or pinto beans)
- ¾ cup corn kernels (canned and drained, frozen and thawed, or fresh are all fine)
- 3 cups cooked rice (try Uncle Ben's microwaveable Ready Rice for a quick option)
- 6 large 10-inch flour tortillas (I use Mission brand "burrito size" tortillas)
- 1 ½ cups shredded cheddar cheese or Mexican cheese blend
- Optional garnish: finely diced red onion; lettuce; diced tomato or salsa; sour cream; fresh cilantro; avocado or guacamole
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
PREPARE THE CHICKEN
- Preheat a large skillet over medium-high heat. Add the taco seasoning and water, whisking to combine. Bring the sauce to a simmer and continue whisking until the sauce thickens, about 1-2 minutes. Stir in the chicken until it’s coated in the sauce. Set aside.
ASSEMBLE THE BURRITOS
- To prepare 1 burrito: spread about ¼ cup beans down the center of a tortilla; top with ½ cup rice, ⅓ cup seasoned chicken, 2 tablespoons corn, and ¼ cup cheese.
- Fold in opposite sides of the tortilla, then roll up, burrito style. Place the burrito seam-side down in the prepared dish. Repeat with the remaining ingredients to prepare 6 total burritos.
BAKE THE BURRITOS
- Cover with foil and bake for 25 minutes (until heated through). If you assembled the burritos in advance and kept them in the fridge, the burritos will likely be cold when they go in the oven and will require about 30-35 minutes to heat through.
Notes
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- How to Freeze: Freeze the burritos in individual servings by wrapping each burrito in aluminum foil before baking. Place the foil-wrapped burritos in a large Ziploc freezer bag and store in the freezer for up to 3 months. Then just remove one (or more) burritos from the freezer when you’re ready to eat.
-
- How to Bake Individual Foil-Wrapped Burritos Straight from the Freezer: Place a foil-wrapped frozen burrito on a baking sheet and bake at 350°F for 45-55 minutes.
- Canned, fresh, and frozen corn will all work here. If you’re using frozen corn, make sure that it’s thawed and patted dry. If starting with fresh corn, you might want to saute, steam, or boil it so that it’s tender before adding it to the burritos.
-
- Warm the tortillas before filling and rolling to prevent them from ripping. To do so, wrap them in damp paper towels or a cloth and microwave for a few seconds, until heated through.
- To make sure that these are freezer-friendly, skip any watery fillings like tomatoes, salsa, or lettuce, which just result in a soggy tortilla.
- Don’t forget the toppings! These burritos are best served with avocado or guacamole, salsa and sour cream for dipping, fresh sliced tomatoes, red onions, etc. Don’t be shy!
- Use a packet of microwaveable rice for a nice shortcut. I’ve shown white rice here, but you can try brown rice, a seasoned Spanish rice, or cilantro lime rice, too!
Nutrition
Serving: 1burritoCalories: 460kcalCarbohydrates: 52gProtein: 29gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 68mgSodium: 1299mgPotassium: 233mgFiber: 6gSugar: 5gVitamin A: 808IUVitamin C: 2mgCalcium: 284mgIron: 3mg
