Craving a taste of burrito perfection? Get ready to roll with this recipe for unforgettable chicken burritos bursting with flavor.
From juicy chicken and vibrant veggies to perfect storage tips, you'll become a burrito master in no time!
Ingredients
For the chicken burrito, you're gonna need a few things—trust me, it's worth the trip to the store! First, grab about five flour tortillas, around 8" wide. Don't skimp; a good burrito needs a sturdy shell!
Now, onto the meat. You'll want 1.2 lbs of chicken breast. Slice those bad boys in half, horizontally. It's like butterflying, but for chicken!
Next, veggies: half an onion, chopped up, and two cloves of garlic, minced finely. Dice one red bell pepper, too. Don't forget the canned goods! Grab 14oz of refried beans and 14oz of corn—drained, of course. Don't skip the sauce, as a flavorful sauce can really make a burrito sing.
For the rice, cook up 2.5 cups of either plain white rice or, even better, Mexican Red Rice! Some shredded cheese, about 1.5 cups, and 1/4 cup of chopped cilantro will round things out.
Seasoning
Now, let's jazz up that chicken with some serious flavor! I like to use a mix of onion powder, dried oregano, salt, cumin, paprika, black pepper, and cayenne pepper–if you're feeling brave! We're talkin' major taste bud tango, here. For a flavorful preparation, consider a marinade with ingredients like lemon juice and soy sauce.
I use about 1 tsp each of onion powder, oregano, and salt. Then, I bump it up with 2 tsp each of cumin and paprika. Don't forget a dash – about 1/4 tsp – of black pepper for a little kick. Now, for that optional cayenne pepper: around 3/4 tsp should do the trick if you wanna feel the heat.
Instructions
With the chicken seasoned and ready, I'm diving into the nitty-gritty of putting these burritos together. First, mix your seasoning ingredients. Next, coat the chicken with 1 tbsp of oil, then sprinkle with your seasoning mix, making sure it's all covered.
Heat 1 tbsp of oil in a skillet, and cook your chicken for about 2 minutes on one side and 1.5 minutes on the other. Chop it up after it rests for a few minutes!
Now, sauté your onion and garlic in the same skillet for about a minute. Add the capsicum and cook for another 2 minutes, until softened. Then, stir in the refried beans, chicken, and ¼ cup of water. Cook it all for another 2 minutes. It should look thick and juicy, not watery or stodgy.
Gently warm the tortillas up and assemble all of your burritos!
Recipe Notes
Let's talk about a few key things to remember, because these little details can really take your burrito game to the next level! First, when you're slicing the chicken, cut those breasts in half, so more surface can get that tasty spice rub! Next, don't skip the refried beans, they're my secret weapon!
Want to try a bean swap? Sauté a minced garlic clove, then add a can of pinto, red kidney, or black beans with 1/4 cup of the can's liquid, plus ½ tsp each of cumin, onion, and paprika powder. Then, just stir and mash!
For the rice, 1 cup uncooked makes 2.5 cups cooked. Freeze these bad boys by wrapping them tight! For fridge storage, that's 4 days max. To reheat, wrap in foil and bake at 350°F (180°C) for about 15 minutes – from frozen, give it 40.
Short Recipe Version
Chicken Burrito Recipe
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4
Ingredients:
- 1 lb Chicken Breast
- 1 tbsp Olive Oil
- 1 Onion
- 1 Bell Pepper
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1/4 tsp Garlic Powder
- 1/2 cup Cooked Rice
- 1/2 cup Black Beans
- 1/2 cup Shredded Cheese
- 4 large Flour Tortillas
- Optional toppings: Salsa, Sour Cream, Guacamole, Cilantro
Instructions:
- Cook chicken. Shred or dice.
- Sauté onion and bell pepper in oil until softened.
- Mix in spices, chicken, rice, and black beans. Heat through.
- Warm tortillas.
- Fill each tortilla with chicken mixture and cheese.
- Wrap tightly and serve.
Nutrition Information (per serving; estimate):
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbohydrates: 40g