Chicken & Rice Burritos
Jump to RecipeLooking for a satisfying, family friendly dinner that comes together fast? This Chicken & Rice Burritos recipe uses simple ingredients you likely have on hand to create big, flavorful burritos. With 2 cups cooked chicken breast, 2 cups cooked rice, 1 can black beans, 1 cup corn, 1 cup salsa, 1 cup shredded cheese, and 4 large tortillas, you can assemble a batch in minutes. In a large bowl, combine the chicken, rice, beans, corn, and half of the salsa. Mix well, then spoon about 1 cup of filling onto each tortilla and sprinkle shredded cheese on top. Fold in the sides and roll up tightly. In a skillet, heat 1 tablespoon olive oil over medium heat, and cook the burritos seam side down until golden on both sides, about 5 minutes total. Serve with remaining salsa on the side, or let cool to wrap for freezing. This recipe is ideal for weeknights, meal prep, and feeding a crowd.
Ingredients
cooked chicken breast
For best texture, shred into bite-sized pieces and reheat with a splash of chicken stock or water so it stays moist. If you have time, mix in a pinch of cumin, paprika, garlic powder, and lime zest for extra flavor. Substitutions: rotisserie chicken, leftover turkey breast, or firm tofu/tempeh for a non-meat option. If your chicken is a bit dry, the salsa and rice will help moisten the filling.
cooked rice
Fluff with a fork before mixing so grains separate. Let cooled rice sit for a few minutes to avoid soggy burritos; day-old rice works best. Flavor boosters: lime zest, chopped cilantro, or a spoon of lime juice. Substitutions: brown rice, quinoa, or cauliflower rice for a lighter or gluten-free option. If you like more texture, mix in some chopped bell pepper.
black beans
Rinse and drain canned beans to remove excess salt. Warm beans with a bit of minced onion and garlic, then season with cumin, chili powder, and a pinch of salt. Add a splash of lime juice or chopped cilantro at the end for brightness. Substitutions: pinto beans or kidney beans. If using dried beans, soak, cook until tender, and then drain.
shredded cheese (cheddar or mexican blend)
Cheese helps bind and melt into creamy pockets. For best melt, mix a portion into the filling and reserve some to sprinkle on top while searing the burrito. If dairy-free, use vegan shredded cheese or a crumble of queso fresco with a dairy-free crema. Tip: choose a melty variety (like Monterey Jack or a Mexican blend) for the most gooey texture.
tortillas (large)
Warm tortillas before filling so they’re pliable and won’t crack. A quick warm in a dry skillet or wrapped in a damp towel in the microwave works well. For crispier burritos, brush the outside with a little oil and toast in a pan. Substitutions: gluten-free or corn tortillas for a lighter bite; store tortillas sealed and reheat just before use to prevent drying.
salsa
Use some in the filling to add moisture and flavor, but avoid making the mixture too watery—drain excess liquid if needed. Choose mild, medium, or hot to taste. Flavor boosts: add diced jalapeño, cilantro, and a squeeze of lime. Substitution: half tomato salsa with some pico de gallo for texture; you can also roast peppers for a deeper smoky note.
corn
If using canned corn, drain well; if frozen, thaw and pat dry. Sauté briefly in a hot skillet (with a touch of oil) to enhance sweetness and color, or char in a dry pan for smoky notes. Fresh corn off the cob is delicious here. Substitutions: omit if you don’t like corn or replace with diced bell peppers for crunch.
olive oil
Use for searing the burritos and lightly coating the outside for crispness. Extra virgin olive oil adds flavor, but a neutral oil works if you’re concerned about smoke. Keep the pan at medium heat to avoid burning the oil; you can also brush oil onto the tortilla edges to help them seal. Substitutions: any neutral oil (canola, vegetable) if you prefer a higher smoke point.
Cooking Steps
Step 1: Prep and mise en place for easy burritos
Set up your workspace and gather all ingredients for this easy Chicken & Rice Burritos recipe. You’ll use 2 cups cooked chicken, 2 cups cooked rice, 1 can black beans (drained and rinsed), 1 cup corn, 1 cup salsa, 4 large tortillas, 1 cup shredded cheese, and 1 tablespoon olive oil. Tip for beginners: rinse canned beans to improve texture and reduce excess starch; have a plate ready for the finished burritos. SEO note: include keywords like easy burritos, weeknight dinner, and meal prep burritos to boost discoverability.Step 2: Make the chicken-rice filling
In a large bowl, mix the cooked chicken, cooked rice, black beans, corn, and half of the salsa until well combined. This creates a flavorful, protein-packed filling ideal for a quick weeknight dinner. Expert tip: let refrigerated ingredients come to room temperature for even blending, and consider a pinch of cumin or chili powder for extra depth.Step 3: Warm tortillas and portion the filling
Warm each large tortilla just enough to make it pliable (dry skillet 10–15 seconds per side or microwave 15–20 seconds with a damp paper towel). Lay tortilla flat and spoon about 1 cup of the filling into the center, leaving a clear border to fold. Expert tip: avoid overfilling to prevent tearing; practice makes perfect for beginners.Step 4: Add cheese on top of the filling
Sprinkle shredded cheese on top of the filling. The cheese will melt into the filling as you roll, adding creamy texture and flavor. Expert tip: use about 1/4 to 1/2 cup cheese per burrito depending on preference; if freezing, you can reduce cheese or add it after reheating.Step 5: Roll the burritos tightly
Fold the sides in, then roll the tortillas up from the bottom to form tight burritos. Keep the seam side down to help seal the roll. Expert tip: a tight roll prevents fillings from spilling out and makes flipping easier during cooking.Step 6: Cook the burritos in olive oil
In a skillet, heat olive oil over medium heat. Place burritos seam-side down and cook until golden brown on all sides, about 5 minutes total. Turn carefully to avoid unrolling. Expert tip: for a hands-off approach, bake at 375°F (190°C) for 10–12 minutes or at 425°F (220°C) for 12–15 minutes for crisp burritos.Step 7: Serve and store
Serve warm with the remaining salsa on the side, or let cool completely and wrap individually for freezing. Refrigerate filled burritos for 3–4 days. To freeze, wrap individually and store up to 2–3 months; reheat in the microwave or oven. Expert tip: for best texture after freezing, reheat with a splash of water and cover to retain moisture.
Frequently Asked Questions
What basic safety steps should I know before cooking this recipe?
Wash your hands with soap and water before handling food. Use separate cutting boards for raw meat and produce, and clean countertops after handling. If you’re reheating pre-cooked chicken, heat it to steaming hot. Keep perishable ingredients refrigerated until ready to use.
Should I drain the black beans before adding them?
Yes. Drain and rinse the beans to remove excess liquid. This helps prevent a soggy filling and keeps the texture pleasant. If you prefer a wetter filling, you can keep a little of the liquid.
How do I soften the tortillas so they don’t crack when filling?
Warm tortillas briefly before filling. You can heat them in a dry skillet for about 10-20 seconds per side or microwave them wrapped in a damp paper towel for 15-20 seconds. This makes rolling easier and helps them bend without tearing.
How much filling should go into each burrito?
Aim for about 1 cup of filling per burrito, as described in the recipe. Too much filling can spill out and make rolling difficult.
What’s the best way to roll a burrito so it stays shut?
Place the filling in the center, fold the sides inward, then roll tightly from the bottom. If your tortilla tends to unroll, you can seal the edge with a light dab of water or a tiny pinch of cheese to help hold it together.
How long and at what heat should I cook the burritos in a skillet?
Cook over medium heat, about 5 minutes total, turning once or twice to brown all sides. You’re finishing them for color and texture, not cooking raw ingredients.
Can I make these ahead or freeze them?
Yes. You can assemble the burritos, then wrap them well and refrigerate for up to a day, or wrap individually and freeze for longer storage. To reheat, bake at 350°F for 20-25 minutes (frozen) or 15-20 minutes (thawed), or warm in a microwave until hot.
How should I store leftovers and how long will they keep?
Store cooled burritos in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap individually and freeze. Reheat thoroughly before eating.
What dietary substitutions work with this recipe?
If you don’t have black beans, you can use pinto or kidney beans. If you’re avoiding dairy, skip the cheese or use a dairy-free cheese. For a lighter option, reduce the salsa inside the filling and serve extra on the side.
How can I add more flavor or adjust the heat level?
Introduce spices you like in the filling, such as a pinch of cumin, chili powder, or paprika. For more heat, add a small amount of jalapeño, chipotle in adobo, or a dash of hot sauce. Start small and taste as you go.
Additional Information
Dietary Considerations
Dietary considerations and substitution ideas: - Gluten-free: use certified gluten-free large tortillas (corn tortillas are naturally gluten-free, but verify labeling). Ensure salsa, beans, and corn are GF and prepared in a GF facility if needed. - Dairy-free / vegan option: omit cheese or use a dairy-free cheese alternative; use dairy-free crema or mashed avocado as a topping. Consider replacing chicken with seasoned plant-based protein (like crumbled tofu, tempeh, or a mushroom mix) for a vegan version. - Vegetarian-friendly: the base is already meat-free if you replace chicken with beans or vegetables; add extra beans or roasted peppers for protein. - Low-sodium options: rinse canned beans well, choose low-sodium salsa, and use unsalted or reduced-sodium tortillas; season lightly with salt or a salt-free seasoning blend. - Lower-fat approach: reduce cheese or use a light/shredded cheese; increase veggie toppings (lettuce, tomato, salsa) to maintain volume and flavor. - Allergies: watch for dairy or tortilla allergies; for corn allergy, use gluten-free, non-corn wraps if needed and ensure fillings avoid corn ingredients. - Storage: refrigerate leftovers in airtight containers for 3–4 days; freeze assembled burritos (before frying) for longer storage and reheat from frozen. - Portion control: typically 1 large burrito per person; adjust based on appetites and whether it’s paired with hearty sides.
Pairings
Recommended pairings for Chicken & Rice Burritos: - Beverages: a cold Mexican lager ( Modelo, Corona, Pacifico) or a light pilsner; non-alcoholic options like horchata, jamaica (hibiscus agua fresca), or sparkling lime agua. - Toppings and extras: fresh avocado slices or guacamole, pico de gallo, chopped cilantro, lime wedges, crumbled queso fresco or cotija, and a dollop of sour cream or Mexican crema. - Sauces: a bright salsa verde (tomatillo-based) or a smoky chipotle crema to drizzle over the cut burritos. - Sides: cilantro-lime rice and black beans (or charro beans), a simple elote-inspired corn salad, or a crisp green salad with a tangy vinaigrette. - For variety: a small bowl of pickled onions or jalapeño slices adds a zing; tortilla chips with salsa make a great starter or crunch element. - Occasions: weeknight dinner with family, casual game night, or a potluck where you want filling, portable options. - Flavor boosters: a squeeze of lime juice over the filling before rolling enhances brightness; a light sprinkle of chili powder or Tajín on the rim or for serving adds a mild kick.
Serving Suggestions
Serving ideas to elevate the dish: - Serve immediately after searing the burritos while warm and a little crisp on the outside. Plate 1–2 burritos per person with a side of cilantro-lime rice and a small portion of beans. Garnish with sliced avocado, cilantro, and a lime wedge. - For a family-style setup: slice burritos in half diagonally, arrange on a platter with bowls of salsa verde, pico de gallo, crema, and queso fresco; provide extra tortillas and let guests assemble their own. - Make-ahead and freezing: assemble and roll burritos, freeze on a tray, then wrap individually. Reheat in a 350°F oven until heated through and the tortilla is lightly crisp (about 15–20 minutes). - Lunch-ready option: cut into halves or bite-sized portions and serve with a side salad and a small cup of salsa for dipping. - Temperature notes: keep warm at 200°F in a baking dish or warming tray if serving to a crowd; internal temperature should be warm throughout. - Presentation tips: drizzle a little salsa on the plate, add a green garnish (cilantro), and offer lime wedges for bright, fresh notes.
Chicken & Rice Burritos
Allergens:
Cuisine:
Course:
Description
Delicious chicken and rice wrapped in a soft tortilla, perfect for a quick meal or freezing for later!
Ingredients
- cooked chicken breast: 2 cups
- cooked rice: 2 cups
- black beans: 1 can
- shredded cheese (cheddar or mexican blend): 1 cup
- tortillas (large): 4 pieces
- salsa: 1 cup
- corn: 1 cup
- olive oil: 1 tablespoon
Date Created:
11/29/2025