Description
This vibrant Chicken Burrito recipe combines tender seasoned chicken, sautéed vegetables, refried beans, and Mexican rice, all wrapped in warm flour tortillas. Perfectly balanced with a mix of spices like cumin, paprika, and cayenne for a mild kick, this dish is topped with melted cheese, fresh cilantro, and complemented by creamy avocado sauce, sour cream, and smooth salsa. Ideal for a quick, satisfying meal that brings authentic Mexican flavors to your table in just 30 minutes.
Ingredients
Scale
Seasoning & Chicken
- 5 tortillas, flour (approx 20cm/8″ wide)
- 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)
- 600g / 1.2 lb chicken breast, sliced in half horizontally
- 2 tbsp olive oil, separated
Vegetables & Filling
- 1/2 onion, chopped
- 2 garlic cloves, finely minced
- 1 red capsicum/bell pepper, diced
- 400g/14oz refried beans, canned
- 1/4 cup water
- 2.5 cups white rice, cooked
- 2.5 cups Mexican Red Rice
- 400g/14oz canned corn, drained (or 280g/9oz frozen thawed)
- 1.5 cups (150g) cheese, shredded (Mexican blend, cheddar, tasty, Monterey Jack)
- 1/4 cup coriander/cilantro, finely chopped
Toppings & Condiments
- Avocado sauce
- Sour cream
- Salsa, restaurant style, smooth
Instructions
- Make Burrito Seasoning: In a small bowl, mix together onion powder, dried oregano, salt, cumin powder, paprika, black pepper, and cayenne pepper if using. Drizzle 1 tablespoon of olive oil over the chicken breasts and toss to coat evenly. Sprinkle the seasoning mix over the chicken and toss again to ensure the chicken is fully coated.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the seasoned chicken breasts and cook for about 2 minutes on one side, then flip and cook another 1.5 minutes. Remove the chicken from the skillet and let it rest for 2 minutes, then chop into bite-sized pieces.
- Sauté Onion and Capsicum: Using the same skillet, add chopped onion and minced garlic, cooking for 1 minute until fragrant. Add the diced red capsicum and cook for an additional 2 minutes or until the onion becomes translucent and the peppers soften slightly.
- Finish the Filling: Add the canned refried beans, chopped chicken, and 1/4 cup water to the skillet. Stir everything together and cook for 2 minutes, allowing the mixture to reduce slightly. The filling should be thick and juicy, not watery or dry. Remove from heat and let it cool for 5 minutes to thicken further.
- Assemble Burritos: Warm tortillas if desired. Place a generous spoonful of Mexican Red Rice and white rice onto each tortilla, then add the chicken and bean filling. Sprinkle with canned corn, shredded cheese, and chopped coriander. Roll the tortilla tightly to enclose the filling.
- Serve: Serve the burritos with sides of avocado sauce, sour cream, and smooth restaurant-style salsa for dipping or drizzling. Enjoy your flavorful homemade chicken burrito!
Notes
- Note 1: Slicing chicken breast horizontally helps it cook evenly and faster.
- Note 2: Using canned refried beans simplifies preparation, but homemade refried beans can be used for a fresher taste.
- Note 3: Both plain white rice and Mexican Red Rice add texture and flavor to the filling; prepare the rice ahead of time for quick assembly.
- Adjust cayenne pepper to your preferred spice level or omit for a milder version.
- Warming tortillas before assembling helps prevent them from tearing and makes rolling easier.
