This easy chicken burrito recipe will satisfy your cravings with seasoned chicken, rice, sweet corn, black beans, and queso quesadilla cheese. With simple ingredients and step-by-step instructions, you’ll have a delicious meal in no time!
They are always a huge hit with the family, and even my picky son devours them. We love to serve these tasty burritos with sour cream, homemade salsa, and tortilla chips.
What You’ll Need
- Chicken: boneless, skinless chicken breasts work best
- Vegetables: yellow onion, garlic, and corn
- Seasonings: chili powder, ground cumin, salt, freshly ground black pepper, and fresh cilantro
- Rice: cooked brown or white rice like basmati or jasmine
- Black beans: or pinto beans
- Cheese: a good melting cheese like queso quesadilla or cheddar
How to Make Chicken Burritos
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Blacken the corn in a dry skillet over medium heat. Heat a little olive oil in a large skillet. Add the chicken and brown on both sides. Add the onion about halfway through the browning process.
When the chicken is cooked and the onion is soft, reduce the heat to low and the garlic and spices, stirring to coat. Add the cooked rice and black beans and stir to combine.
Stir in the salsa and blackened corn. Spoon the mixture onto the flour tortillas and roll them up. Sprinkle with queso quesadilla cheese and cilantro. Fold the burritos and grill them in a skillet or on the griddle.
Preparation Tips and Storage
- You don’t have to blacken the corn, but it adds a smokey, sweet flavor.
- Use cooked brown or white rice. Jasmine and basmati are good choices.
- Mexican blend, cheddar, and Monterey Jack cheese are all good substitutes for queso quesadilla cheese.
- If you are new to folding and wrapping burritos, see How to Wrap a Perfect Burrito.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, wrap burritos in aluminum foil and place them on a baking sheet in the oven at 350 degrees for 10-15 minutes.
Serving Suggestions
- Salads: corn salad, Mexican coleslaw, Doritos taco salad, and cowboy caviar.
- Side dishes: Cuban black beans, roasted corn, and Spanish rice.
- Dips and salsas: guacamole and chips, Pico de Gallo, pineapple salsa, and salsa verde.
More Tex-Mex Recipes
- Chicken enchilada casserole
- Chile relleno casserole
- Mexican stuffed peppers
- 7 layer dip
- Ground beef tacos
- Mexican pizza
Chicken Burritos
Ingredients
- 1 cup fresh corn can use frozen but thaw and drain
- 1 1/2 tablespoons olive oil
- 4 boneless skinless chicken breasts cut into bite-size pieces
- 1 small onion diced
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 1/2 cups cooked white or brown rice
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup salsa or salsa-style tomatoes
- kosher salt to taste
- freshly ground black pepper to taste
- 1 1/2 cups queso quesadilla cheese
- 1/4 cup chopped cilantro
- 8 (10 inch) flour tortillas
Instructions
- Add the corn to a dry skillet over medium heat. Cook the corn undisturbed for 2-3 minutes. Toss and cook the corn for 2-3 additional minutes or until browned and charred.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chicken and brown on both sides. Add the onion about halfway through the browning process.
- When the chicken is cooked through and the onion is soft, reduce the heat to low and add the garlic, chili powder and ground cumi,, stirring to coat. Stir in the cooked rice, black beans, salsa, and blackened corn.
- Divide the mixture evenly onto the middle of the flour tortillas. Add a sprinkle of queso quesadilla cheese and cilantro.
- Fold the burritos, rolling them tight. Preheat a griddle or large skillet over medium heat and brush with a light coat of olive oil. Grill the burritos, browning on all sides.
Notes
- You don’t have to blacken the corn, but it adds a smokey, sweet flavor.
- Use cooked cooked brown or white rice. Jasmine and basmati are good choices.
- Mexican blend, cheddar, and Monterey Jack cheese are all good substitutes for queso quesadilla cheese.
- If you are new to folding and rolling burritos, see How to Wrap a Perfect Burrito.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, wrap burritos in aluminum foil and place them on a baking sheet in the oven at 350 degrees for 10-15 minutes.
Jenny
Burritos are such a fun midweek meal for our family, I wish I could get hold of the queso quesadilla cheese.
Clarice
We tried the recipe last night and it was a hit with my family! Thank you so much for sharing this. It has been a while since we had burritos.
Beth Pierce
The pleasure is all mine.
Kevin W
These chicken burritos are yummy and easy to make. We loved the blackened corn and the seasoned chicken. They added so much flavor.
Hari
This chicken burrito recipe is fabulously delicious. Love the fact that it is easy to prepare.
Beth Pierce
Thanks, Hari!
Susan T
These chicken burritos are quick, delicious, and a hit with the whole family!