Chicken Burritos

Impress your taste buds and your friends by learning how to make a delicious chicken and rice burrito with this easy recipe. Perfect for a quick and satisfying meal!

Course chicken/dinner, dinner, main meal chicken

Cuisine Mexican, Tex-Mex

Keyword chicken burrito, chicken burrito recipe, how to make chicken burritos

Prep Time 15

Cook Time 15

Servings

Calories 314kcal

Author Beth Pierce

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.

Nutrition