Chicken and Rice Burritos
Jump to RecipeBright, comforting, and endlessly versatile, Chicken and Rice Burritos deliver flavor without fuss. This recipe layers shredded chicken with cooked rice, black beans, corn, salsa, and a generous handful of cheese to create a filling that's satisfying and budget-friendly. It's the kind of weeknight dinner that comes together in minutes, but tastes like it took longer, thanks to the toasty finish in the skillet. The beauty is in the balance: lean protein from chicken, fiber from beans, the sweetness of corn, and the tang of salsa all wrapped in a warm tortilla. The steps are straightforward: mix the filling with half the cheese and season with salt and pepper; portion onto tortillas, top with remaining cheese, roll tightly; toast seam-side down in olive oil until golden. Serve with toppings or sides you love, or freeze for quick future meals. This recipe is also perfect for meal prepping. Make a larger batch, wrap individually, and store in the freezer for a fast grab-and-go lunch or weeknight dinner. It is flexible, too. Try swapping in turkey, chicken thighs, or beans if you prefer; add cilantro and lime for brightness, or fold in sautéed peppers for extra crunch. By keeping the core ingredients simple—cooked chicken, rice, beans, corn, salsa, and cheese—you’ll have a reliable, crowd-pleasing burrito every time.
Ingredients
cooked chicken, shredded
Flavor boost: if the chicken is plain, mix in lime juice (1 tsp), cumin (1/2 tsp), chili powder (1/2 tsp) and garlic powder (1/4 tsp). Reheat gently with a splash of water to keep moist. Substitutes: rotisserie chicken, turkey, or shredded pork. For extra texture, brown briefly in a hot skillet before mixing into the filling.
cooked rice
Tip: use cooled, fluffy rice to prevent sogginess. Flavor boost: toss with lime zest, chopped cilantro, and a pinch of salt. Reheat by sprinkling with a little water and warming until just heated. Substitutes: brown rice, quinoa, or cauliflower rice; for gluten-free options, quinoa works well.
tortillas (large, flour or whole wheat)
Warm them to improve pliability: 10–15 seconds per side in a dry skillet or wrap in a damp towel and microwave for 20–30 seconds. For gluten-free burritos, use corn tortillas. Whole wheat adds a nuttier flavor but can crack if overfilled; large tortillas make rolling easier.
black beans, drained and rinsed
Rinse to reduce sodium and starch from canned beans. Lightly mash a portion of the beans to help bind the filling inside the burrito. Season with a pinch of cumin or garlic powder for depth. Substitutes: pinto or kidney beans; dried beans cooked until tender can be used as well.
corn (frozen or canned)
Thaw (if frozen) and pat dry; for extra sweetness and color, quickly char in a hot skillet with a touch of oil. If using canned corn, drain well and pat dry to avoid soggy burritos. Season lightly with salt if needed.
shredded cheese (cheddar or mexican blend)
Use enough cheese for good melt; a mix of cheddar and Monterey Jack melts especially well. Grate from a block rather than bagged shredded for better meltability. If dairy-free, choose a meltable vegan cheese. Reserve a little cheese to sprinkle on top after rolling for a glossy finish.
salsa
Adds moisture and brightness. If the salsa is very watery, drain a bit to prevent soggy burritos. Choose chunky salsa or pico de gallo for texture; for more heat, add minced jalapeño or use a spicier salsa. Substitutions: pico de gallo, enchilada sauce, or chopped fresh tomatoes with onion and cilantro.
olive oil
Use to lightly sear or crisp the burritos in the pan; if reducing fat, brush tortillas with oil instead of pouring directly. You can also skip oil with a well-seasoned nonstick pan. Other oils (avocado oil) work well too.
salt
Season gradually and taste—the filling may already have salt from beans or salsa. Canned ingredients can be salty, so start with less and adjust. If reducing sodium, reduce or omit and rely on salsa for seasoning.
pepper
Freshly ground black pepper adds a bright finish; add to taste at the end. Optional: a pinch of cumin or chili powder for extra warmth.
Cooking Steps
Step 1: Filling preparation
In a large bowl, mix together the shredded chicken, cooked rice, black beans (drained and rinsed), corn, salsa, and half of the shredded cheese. Season with salt and pepper to taste. Tips: Use room-temperature ingredients for easier mixing and a more uniform filling. If you’re meal-prepping, this filling can be made ahead and refrigerated for up to 2 days.Notes: For a deeper flavor, add a pinch of cumin or chili powder.Step 2: Assembling the burritos
Lay a tortilla on a flat surface and spoon about 1 cup of the chicken and rice filling onto the center of the tortilla. Tips: Warm the tortilla briefly (10–15 seconds in a dry skillet or microwave) to improve pliability and prevent tearing. Use a heaping 1 cup of filling without overflowing—this helps the burrito roll neatly.Notes: If the tortilla cracks, rewarm it or switch to a larger tortilla.Step 3: Cheese topping
Sprinkle some of the remaining cheese over the filling. Tips: For the best melt, grate the cheese fresh or use a high-quality shredded blend; reserve a small amount to help seal the burrito if desired. Notes: The cheese helps bind the filling and adds ooze when melted.Step 4: Rolling the burritos
Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top. Tips: Tuck the filling as you roll to keep the burrito compact; a tight roll prevents the filling from spilling. Notes: If the seam opens, dab with a tiny bit of water and re-roll or secure with a toothpick (remove before serving).Step 5: Cooking the burritos
Heat olive oil in a skillet over medium heat. Place the burritos seam-side down in the skillet and cook for about 2–3 minutes on each side, until the tortillas are golden brown and the cheese is melted. Tips: Use a non-stick skillet and avoid overcrowding the pan; cook in batches if needed. Notes: If you prefer a softer exterior, you can skip the crisping step and warm through in a covered pan or bake briefly.Step 6: Serving and storage
Serve immediately or allow to cool, then wrap in plastic wrap and freeze for later. To reheat, microwave or bake until heated through. Tips: For best texture after freezing, reheat in the oven at 350°F (175°C) for 15–20 minutes or until hot in the center. Notes: Label with date and use within 1–3 months for best quality.
Frequently Asked Questions
What should I do to prep ingredients before starting?
Gather and measure all filling ingredients ahead of time. For this burrito, have shredded chicken, cooked rice, black beans (drained and rinsed), corn, salsa, and cheese ready. If using canned beans or corn, drain well and pat dry. Keeping things organized speeds up cooking and helps prevent mistakes.
How can I season the filling for flavor without overdoing it?
Start with a small amount of spices such as cumin, chili powder, and garlic powder, and add salt and pepper to taste. Mix with salsa to add moisture and brightness. Taste the filling and adjust as needed.
How do I assemble burritos neatly?
Place about 1 cup of filling in the center of each tortilla, leave room at the bottom to roll, fold the sides in, and roll tightly from bottom to top. Place seam side down when finishing.
How long should I cook the burritos and how do I know they are done?
Heat oil in a skillet over medium heat. Place burritos seam side down and cook 2 to 3 minutes per side, until the outside is golden brown and the cheese is melted inside.
How can I prevent burritos from getting soggy?
Drain ingredients well and avoid overfilling. Using a sturdy large tortilla helps, and you can lightly toast the tortilla before filling to improve structure.
How should I warm tortillas so they roll easily?
Warm a dry skillet over medium heat for 15 to 30 seconds per side, or wrap tortillas in a damp towel and microwave for 20 to 30 seconds.
How should I store leftovers or freeze burritos?
Cool completely, wrap individually, and refrigerate up to 3 to 4 days. For longer storage, freeze up to 2 months. Reheat in the microwave or bake until hot.
How do I cook rice for this recipe?
Rinse the rice, use about 2 parts water to 1 part rice. Bring to a simmer, cover, and cook 15 to 18 minutes, then rest 5 minutes and fluff with a fork.
What about food safety with chicken?
If you are using cooked chicken, reheat until hot and steaming. If you start with raw chicken, cook to 165 F (74 C) internal temperature, wash hands and surfaces after handling, and avoid cross contamination.
Can I customize this recipe for different diets or ingredients?
Yes. For a vegetarian version, omit chicken and add extra beans or lentils. Use dairy-free cheese or skip cheese if needed, and swap corn with diced peppers if you like.
Additional Information
Dietary Considerations
Dietary alternatives and considerations: - Gluten-free: use large corn tortillas instead of flour tortillas. Check canned beans, salsa, and seasonings for gluten-containing additives. - Dairy-free / vegan: omit cheese or use dairy-free cheese and a dairy-free crema or avocado crema. Consider replacing chicken with seasoned plant-based protein (like crumbled sautéed tofu or tempeh) or roasted vegetables for a vegan version. - Vegetarian: keep beans and corn as the protein, or add sautéed vegetables and beans to maintain protein and fiber. - Low-sodium: choose low-sodium tortillas, salsa, and beans; reduce added salt and rely on lime and herbs for brightness. - Nut-free: ingredients listed are nut-free, but always check label alerts on packaged items (tortillas, salsa, cheese). - Halal/Kosher considerations: ensure chicken is halal-certified or kosher-certified and verify cheese and salsa ingredients align with dietary rules. - Allergens: dairy and gluten are common allergens in this dish via cheese and tortillas; customize with allergen-safe toppings and dairy-free substitutes as needed. - Storage and safety: refrigerate leftovers promptly; reheat to an internal temperature of 165°F (74°C) before eating.
Pairings
Pairing ideas for Chicken and Rice Burritos: - Beverages: to cut through the richness, choose light, refreshing drinks. Mexican lagers (Modelo Especial, Corona, Pacifico) or a crisp pale ale pair nicely with the warmth and corn notes. For non-alcoholic options, try agua fresca (horchata or jamaica), sparkling lime water, or even a lightly sweetened limeade. A sharp lime wedge squeezed over the burrito can brighten every bite. - Toppings and condiments: top with fresh cilantro, diced avocado or guacamole, sour cream or crema, and a spoonful of pico de gallo or salsa verde for brightness. Crumbled cotija or queso fresco adds a salty, tangy finish. A few pickled jalapeños or jalapeño slices give a welcome kick. - Sides and bowls: serve with cilantro-lime rice or black bean and corn salad, elote (Mexican street corn) or esquites, and crisp tortilla chips with salsa or guacamole. A light green salad with lime vinaigrette also works to balance the filling. - Flavor balance ideas: a squeeze of lime or a drizzle of crema over the cut side of the burrito, or a quick avocado crema (blended avocado, lime juice, water or dairy-free milk, and salt) to add creaminess without heaviness. - Occasions: great for weeknight dinners, casual potlucks, game day spreads, picnics, or school lunch prep. For a more festive touch, set up a DIY burrito bar with bowls of toppings so guests build their own.
Serving Suggestions
Serving tips to elevate the dish: - Serve burritos warm, with the filling visibly oozing cheese and steam rising. Plate halved burritos with a side of pico de gallo and a small bowl of guacamole or crema for dipping. - Setup a burrito bar: warm tortillas presented in a stack, bowls of shredded lettuce, diced tomatoes, salsa, guacamole, sour cream, cheese, and cilantro. Let guests assemble their own burritos and customize toppings. - For a crisper exterior, lightly toast the filled burritos in a skillet (seam side down first) for 1–2 minutes per side until golden. - Make-ahead and serve: burritos can be assembled, wrapped tightly, and refrigerated for up to 1 day; reheat wrapped in foil in a 350°F (175°C) oven for 15–20 minutes or until hot. Freezing is possible after assembly; thaw overnight in the fridge and rewarm in oven. - Kid-friendly presentation: cut burritos into halves or thirds and arrange on a platter with colorful toppings like diced tomatoes, corn, and avocado. A mild salsa or plain yogurt dip can be a favorite for younger tasters.
Chicken and Rice Burritos
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Description
Delicious and hearty chicken and rice wrapped in a warm tortilla, perfect for a quick meal or frozen for later!
Ingredients
- cooked chicken, shredded: 2 cups
- cooked rice: 2 cups
- tortillas (large, flour or whole wheat): 4 pieces
- black beans, drained and rinsed: 1 can
- corn (frozen or canned): 1 cup
- shredded cheese (cheddar or mexican blend): 1 cup
- salsa: 1 cup
- olive oil: 1 tablespoon
- salt: 1 teaspoon
- pepper: 1 teaspoon
Date Created:
11/30/2025