Best Chicken Burritos Recipes

CHICKEN BURRITOS

Steps:

• Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

FIESTA CHICKEN BURRITOS

Steps:

• Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
• Preheat oven to 350 degrees F (180 degrees C).
• Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
• Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

CHIPOTLE CHICKEN BURRITOS

Steps:

• Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
• Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
• Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

BLACK BEAN CHICKEN BURRITOS

Steps:

• In a large nonstick skillet, cook chicken over medium-high heat until no longer pink, breaking into crumbles, 4-6 minutes; drain and remove from skillet., In the same skillet, saute peppers and onion in oil until lightly browned and crisp-tender, 2-4 minutes. Add jalapeno pepper and garlic; saute 1 minute longer. Stir in beans, tomatoes, corn, seasonings and chicken. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated, about 5 minutes. Serve in tortillas, with optional toppings as desired.

CHICKEN, RICE & BEAN BURRITOS RECIPE BY TASTY

Steps:

• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice, rotisserie chicken, and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

CHICKEN, RICE, AND BEAN BURRITOS

Steps:

• Cook and chop, or shred, chicken. You can season it if you'd like, but it's not necessary.
• Add rice, beans, salsa and cheese to the chicken; mix well. Spoon mixture into tortillas.
• Fold the tortillas burrito-style, and place, seam-side down in a baking dish (I usually line a jelly roll pan with foil).
• Bake at 375 until hot (about 10 minutes). Serve with extra Spanish rice or refried beans.

CHICKEN RICE BURRITOS

Steps:

• In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce. Heat through; set aside. , In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. , Preheat oven to 375°. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 13-in. x 9-in. baking dishes. Sprinkle with the remaining cheese. Cover and bake until heated through, 10-15 minutes. Garnish with picante sauce and cheese.

FIESTA CHICKEN BURRITOS

Steps:

• Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook for 15 minutes or until heated through. , Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. Freeze option: Omit toppings. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, add toppings.

EASY CHICKEN BURRITOS

Steps:

• Heat the oil in a frying pan and gently fry the onion until soft, about 10 minutes. Stir in the chipotle paste and the chicken to warm through.
• Heat the rice following pack instructions and warm through the kidney beans in their liquid in a small pan. Drain the beans and fold in the cooked rice, with half the lime juice and half the coriander.
• Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.
• Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.
• Divide the rice and beans between the warmed wraps, piling the mixture into the middle of each one. Lay the chicken on top, then add a spoon each of the avocado, salsa, cheddar and soured cream, if using. Don't overfill the wraps or they will be difficult to close.
• With each wrap, fold over two ends to cover the filling, then carefully roll over and tuck the ends under to make a thick sausage shape with the folds on the base. Keep the prepared ones warm in a low oven as you work. Cut in half, on a diagonal, to serve.

CHICKEN AND BLACK BEAN BURRITOS

Steps:

• In 3-quart saucepan, make rice as directed on package, omitting butter.
• In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
• Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
• Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.

CHICKEN AND BLACK BEAN BURRITOS

Steps:

• In skillet, heat oil over medium-high heat; fry onion, garlic, salt, and pepper until softened, about 3 minute.
• Add chicken, jalapeno, red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside, about 10 minute
• Let cool.
• Spoon about 3/4 cup of the filling down centre of each tortilla; sprinkle each with 1/4 cup of the cheese. Fold in bottom edge, then sides; roll up.
• Place, seam down, in greased 13x9 inch glass backing dish, sprinkle remaining cheese over top.
• Back in 400 degree oven until golden and hot, and cheese is melted, about 15 minute
• Serve with sour cream.
• If baking from frozen, loosely cover dish with foil, and bake in a 400 degree oven until golden and hot, about 25-30 minute.
• Enjoy.

SLOW COOKER CHICKEN BURRITOS

Steps:

• Place chicken on a cutting board and chop into bite-sized strips. Place in a crockpot on high.
• Stir in the broth, onion, garlic, jalapenos, corn, salt, pepper, chili powder, cayenne pepper, cumin, lime juice, oregano, and cilantro.
• Simmer on high for 5 hours.
• Remove chicken from crockpot and shred with two forks; and place back into crock pot.
• Place sliced red and green pepper into crock pot, cover and cook another 30 minutes (we still like to have a little crispness to our peppers so if you want them softer cook longer)
• Place equal portions of chicken mixture in the center of the tortillas. Sprinkle with whatever toppings you prefer, such as diced tomatoes, sour cream, lettuce and cheese.
• Fold burrito up 2/3 of the way to the other side over the chicken mixture. Fold sides in towards the center.

CHICKEN & BLACK BEAN BURRITOS

Steps:

• Heat the oil in a 10-inch skillet over medium heat. Add the onion, red pepper and jalapeno pepper and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Season with the salt and black pepper.
• Stir in the soup, chicken and rice and cook until the mixture is hot. Remove the skillet from the heat.
• Spoon 1 cup chicken mixture down the center of each tortilla. Sprinkle each with 2 tablespoons cilantro and the juice from 1 lime wedge. Fold up the sides of the tortillas around the filling then fold up the ends to enclose the filling.

CHIPOTLE CHICKEN BURRITOS RECIPE BY TASTY

Steps:

• Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
• Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
• In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
• Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
• Enjoy!

CHICKEN AND BEAN BURRITOS

Steps:

• Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes. Sprinkle the chicken over the rice mixture, cover and remove from the heat. Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper. Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.

CHICKEN BURRITOS

Steps:

• Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.
• In the bowl of a heavy-duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.
• In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.

SHREDDED CHICKEN BURRITOS

Steps:

• Place chicken in the bottom of a slow cooker and add just enough water to cover, 2 1/2 to 3 cups. Mix in jalapeno, dried chile, garlic, and taco seasoning.
• Cook on Low until chicken is no longer pink in the center, juices run clear, and it shreds easily with a fork, about 5 hours.
• Shred chicken and allow to cook in the water mixture on Low, about 20 more minutes. Remove chicken from the pot and set aside in a bowl. Transfer cooking water to a saucepan.
• Add rice to the cooking water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Meanwhile, preheat the oven to 250 degrees F (120 degrees C).
• Wrap tortillas in foil and place in the preheated oven to warm, 5 to 10 minutes.
• At the same time, heat refried beans in a microwave-safe bowl in the microwave until warm, 1 to 2 minutes.
• Add beans, rice, chicken mixture, Cheddar cheese, and sour cream to each tortilla. Fold tortillas and serve.

TACO BELL GRILLED CHICKEN BURRITOS

Steps:

• In a small bowl combine marinade ingredients. Pour the mixture over the chicken breasts and Marinade overnight.
• Cook the chicken on your barbecue or indoor grill over med-high heat for 5-6 minute per side, or until done. Slice the chicken into bite-size chunks.
• Add the enchilada sauce to the rice. Put on the rice over low heat, uncovered, and cook until hot.
• Heat the tortillas in a steamer, or wrap them in moist towels and heat on high for 25-30 sec. in the microwave.
• Build the burrito by spreading 1/4 of the chicken down the middle of one of the tortillas. Leave room at the end for folding. Spread 1/4 of the rice over the chicken. Sprinkle a heaping tablespoon of each of the cheeses over the rice. Sprinkle sliced green onions to taste. Fold up.
• You may want to heat up each burrito in the microwave for 20-30 sec. to help the cheese melt.
• NOTES : I also spoon a little more enchilada sauce over chicken mixture.

MEXICAN CHICKEN BURRITOS (CROCK POT)

Steps:

• Add broth, salsa and flour in crock pot, mixing well.
• Add onion and garlic, stir together.
• Place whole chicken in crock pot.
• Cook on low for 6 hours.
• Remove chicken and shred meat with 2 forks, discard all bones and other unwanted parts.
• Then run juice thru a blender to make a smooth liquid.
• Return liquid to crock pot.
• Add sour cream to juice in crock pot stirring well.
• Add chicken pieces and let heat on low until ready to serve.
• Heat beans and tortillas serve with cheese to make burritos.
• Enjoy.

CHICKEN AND REFRIED BEANS BURRITOS

Steps:

• Trim breast and pound to 1/4 inch cutlets. Completely coat cutlets in a 50/50 mixture of Chili Powder and Cumin. In a large pre-heated oil-coated skillet, fry cutlets until cooked through over med-high heat. Let cutlets cool for 10-15 minutes then cut into bite-size strips.
• Heat Refried Beans over low heat while letting chicken cool and cutting vegetables.
• Dice tomato into bite-size pieces. Mince onion and jalapenos (seeded or not depending on your heat preference).
• When chicken is able to be handled comfortably and beans are heated through, you can begin assembly. Spread 1/4 of the refried beans on one side of tortilla leaving about a 1/2 to 1 inch of uncoated tortilla around the edges. Fill the center of bean coated tortilla with chicken, tomatoes, onions, jalapenos, and cheese. Roll up the tortilla into the shape of a burrito.
• In a large skillet (Preferably cast iron, but not necessary) preheated to medium and sprayed with PAM or lightly coated with butter, placed burritos in the pan with the folds face down. Cover and fry for about 5 minutes. Flip and cook for 5 more minutes while covered. Tortilla shell should become nicely toasted.
• Serve with Salsa and or Guacamole on the side. I also make some Spanish rice to go along with this dish as well. Enjoy!