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Delicious Chicken Burrito featuring grilled chicken and fresh toppings

Chicken Burrito

A flavor-packed Chicken Burrito recipe perfect for busy weeknights, filled with bold flavors and vibrant ingredients.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 pieces tortillas (flour, approx 20cm/8" wide) Opt for fresh tortillas for best results.
  • 600 g chicken breast (sliced in half horizontally) Use skinless chicken for lean protein.
  • 2 tbsp olive oil (separated)
  • 1/2 piece onion (chopped)
  • 2 cloves garlic (finely minced)
  • 1 piece red capsicum/bell pepper (diced)
  • 400 g refried beans (canned) Adds creaminess and protein.
  • 1/4 cup water
  • 2.5 cups white rice (plain, cooked)
  • 2.5 cups Mexican Red Rice
  • 400 g canned corn (drained or 280g/9oz frozen, thawed)
  • 1.5 cups cheese (shredded Mexican blend, cheddar, tasty, Monterey Jack) Shredded cheese melts beautifully.
  • 1/4 cup coriander/cilantro (finely chopped)
  • Avocado sauce For topping.
  • Sour cream For topping.
  • Salsa (restaurant style, smooth) For topping.
Spices
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 2 tsp dried cumin powder
  • 2 tsp paprika
  • 1/4 tsp black pepper
  • 3/4 tsp cayenne pepper (optional, adjust to taste) Adjust for spice preference.

Method
 

Preparation
  1. In a small bowl, combine onion powder, dried oregano, salt, cumin, paprika, black pepper, and cayenne pepper.
  2. Drizzle 1 tablespoon of olive oil over the chicken and mix to coat before sprinkling the seasoning over it.
Cooking the Chicken
  1. Heat 1 tablespoon of olive oil in a large skillet over high heat.
  2. Add the seasoned chicken and cook for 2 minutes per side.
  3. Remove and let rest for 2 minutes, then chop into bite-sized pieces.
Cooking the Filling
  1. In the same skillet, add the chopped onion and minced garlic, cooking for 1 minute.
  2. Add the diced capsicum and cook for another 2 minutes until the onion becomes translucent.
  3. Stir in the refried beans, chopped chicken, and water, cooking for about 2 minutes until the mixture reduces slightly.
  4. Allow it to cool for 5 minutes.
Assembly
  1. Place an even amount of the filling on each tortilla, followed by rice, cheese, and coriander.
  2. Fold in the sides and roll tightly to secure the filling.

Notes

For an extra treat, consider toasting the rolled burritos in a dry skillet for a crispy exterior. The filling can be made ahead and stored in the fridge for up to three days.