This Easy Chicken Burrito Is Your New Weeknight Secret Weapon
This Easy Chicken Burrito is the ultimate 30-minute weeknight dinner. Crispy, cheesy, and packed with flavor, it’s a guaranteed family favorite!
It’s 6pm. You’re tired. Dinner needs to happen fast. This Easy Chicken Burrito is exactly what you need right now.
It is fast, filling, and totally crave-worthy. You won’t believe how simple it is to get that golden crust. Get ready to win dinner tonight.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy weeknights. You probably have most of these ingredients in your pantry already. It is budget-friendly and keeps everyone full.
Plus, the kids will actually eat it without complaining. This is restaurant-quality flavor without the high price tag. It’s the ultimate 30-minute meal for your family.
How It Comes Together
We are keeping things incredibly simple here. You just toss your chicken with spices and salsa. Everything gets rolled into a soft tortilla.
Then, we hit the skillet for that perfect golden crunch. It is basically foolproof for any home cook. Even a total beginner can master this roll.
Ingredients You’ll Need
These mostly use pantry staples and leftovers you likely have on hand.
- 2 cups cooked shredded chicken
- 1 cup cooked white rice
- 1 cup black beans, drained and rinsed
- 1 cup shredded Mexican blend cheese
- 4 large flour tortillas (10-inch)
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 tablespoon vegetable oil
Step-by-Step Directions
- Heat vegetable oil in a large skillet over medium heat.
- Add the shredded chicken, chili powder, and cumin, stirring for 2 minutes to incorporate spices.
- Add the black beans and salsa to the chicken mixture, stirring for 3 minutes until the liquid is slightly reduced and the mixture is hot.
- Warm the flour tortillas in a microwave for 20 seconds or on a dry skillet for 15 seconds per side until pliable.
- Place 1/4 cup of cooked rice in the center of each tortilla.
- Top the rice with 1/4 of the chicken and bean mixture, followed by 1/4 cup of shredded cheese.
- Fold the left and right sides of the tortilla toward the center, then roll tightly from the bottom to the top.
- Place the burritos seam-side down in a hot skillet for 1 to 2 minutes per side until the tortilla is golden and the cheese is fully melted.
Best Ways to Enjoy It
Serve these hot with a side of extra salsa. A big dollop of sour cream is a must. You can also add some fresh guacamole for creaminess.
These are perfect for a quick dinner or a fun lunch. Pair them with some lime wedges for a bright finish. Your family will love the crunch.
Storage & Reheating
Wrap leftovers tightly in foil. They will stay fresh in the fridge for three days. You can even freeze these for a quick lunch later.
To reheat, use a skillet to keep the crunch. Microwaving works too if you are in a rush. Just make sure the cheese is perfectly melted inside.
Pro Tips for Best Results
- Use a rotisserie chicken to save even more time.
- Don’t overfill the tortilla or it will burst.
- Warm your tortillas first so they don’t tear.
- Press down slightly in the skillet for even browning.
- Keep the seam side down first to seal it.
- Use a high-heat oil like vegetable oil for crisping.
Ways to Switch It Up
- Swap black beans for pinto beans if you prefer.
- Add pickled jalapeños for a spicy kick.
- Use brown rice for a fiber boost.
- Stir in some fresh cilantro for extra brightness.
Common Questions
Can I freeze these burritos?
Yes, these freeze beautifully. Wrap them individually in foil before freezing. Thaw overnight or heat from frozen in the oven.
How do I keep them from falling apart?
The secret is the skillet sear. Placing the seam-side down first seals the tortilla shut. It keeps all the goodness inside.
You are going to love how easy dinner becomes with this recipe!
— Jasmine
Ingredients
Method
- Heat vegetable oil in a large skillet over medium heat.
- Add the shredded chicken, chili powder, and cumin, stirring for 2 minutes to incorporate spices.
- Add the black beans and salsa to the chicken mixture, stirring for 3 minutes until the liquid is slightly reduced and the mixture is hot.
- Warm the flour tortillas in a microwave for 20 seconds or on a dry skillet for 15 seconds per side until pliable.
- Place 1/4 cup of cooked rice in the center of each tortilla.
- Top the rice with 1/4 of the chicken and bean mixture, followed by 1/4 cup of shredded cheese.
- Fold the left and right sides of the tortilla toward the center, then roll tightly from the bottom to the top.
- Place the burritos seam-side down in a hot skillet for 1 to 2 minutes per side until the tortilla is golden and the cheese is fully melted.
