Shredded Chicken Burrito Recipe – Health Expert

Learn the perfect chicken burrito recipe stuffed with juicy chicken, Mexican rice, refried beans and sautéed veggies. Don’t forget the ingredients!

Why make this recipe

I mean, I think this chicken burrito recipe is self-explanatory, but if you’re wondering why you definitely want to add this chicken burrito recipe to your meal plan, allow me to convince you.

filling – Is there anything more filling than a burrito? These shredded chicken burritos are packed with protein, veggies, and carbs to keep you full for hours!

Meal preparation made easy – I like to double this recipe to make extra that I can freeze! Even if you make just one batch, you’ll have 8 burritos that you can keep for a week or freeze for later.

Easy customization – Want to make this recipe a 30-minute recipe? There are many simple swaps you can make to speed up the preparation process. You can also customize all the fillings and ingredients.

Required raw materials

Making these chicken burritos requires a variety of ingredients.

Pulled chicken:

• chicken breast – I use about 1 1/2 pounds of chicken breast. You can also use chicken drumsticks or pre-shredded chicken.
• water – For cooking chicken.
• olive oil – For cooking vegetables + chicken
• yellow onion – Half for chicken and half for vegetables.
• garlic cloves – Preferably fresh minced garlic cloves.
• Taco Seasoning – Or make your own using a combination of chili powder, ground cumin, paprika, garlic powder, onion powder, oregano + salt and pepper.
• Chicken broth/stock – For cooking pulled chicken.
• Salsa – You can use homemade salsa or canned salsa. If you want, try green salsa!
• salt+pepper – Feel free to adjust for flavor and sodium preferences.

Fried vegetables:

• olive oil – for cooking vegetables
• yellow onion – Remaining half of the chicken.
• garlic cloves – Preferably fresh minced garlic cloves.
• red bell pepper – slice
• Green pepper – slice
• corn – You can use fresh, frozen or canned.
• salt+pepper – Feel free to adjust for flavor and sodium preferences.

Cilantro Lime Rice:

• cooked white or brown rice – Cook rice according to package instructions (I like to use the Instant Pot)
• coriander – Preferably fresh cilantro. You can omit it if you don’t like cilantro.
• Lime zest + lime juice – Fresh lime makes all the difference!
• salt+pepper – Feel free to adjust for flavor and sodium preferences.

refried beans – I usually just buy canned refried beans. You can also use black beans or pinto beans.

avocado – This is my go-to recipe.

Garo Peak – I like homemade pico de gallo, but you can also just use salsa.

sour cream – If you don’t like sour cream, you can omit it or use Greek yogurt instead.

grated cheese -I like shredded cheddar or Monterey Jack cheese.

flour tortillas – Be sure to buy large burrito-sized tortillas

How to Make Chicken Burritos

Step 1: Cook the chicken

Add salted water to a large pot, bring to a boil and combine with chicken breasts. Cook chicken for 15 minutes or until cooked through. Remove from water and allow to cool, then chop with two forks. Add olive oil to a large skillet and cook onion and garlic over medium heat for 3-5 minutes. Add chicken, taco seasoning, chicken broth, salsa, salt and pepper. Reduce heat to medium-low and cook for 5-10 minutes or until chicken has absorbed most of the liquid. Remove chicken from heat and set aside.

Step Two: Cook the Vegetables

Add the remaining tablespoon of olive oil to the skillet and add all the vegetables (onions, garlic, peppers, and corn). Cook for 5-10 minutes or until lightly browned. Season with salt and pepper.

Step 3: Cook the rice

Cook rice according to package directions. Stir in chopped cilantro, lime zest + juice, salt and pepper.

Step 4: Assemble the Burritos

Follow this recipe for guacamole and this recipe for pico de gallo . Alternatively, you can use store-bought ones. Heat your refried beans. Wrap the tortilla in a dish towel and heat in the microwave for 30-60 seconds to ensure it is pliable. Add shredded chicken, cooked vegetables, rice, guacamole, pico de gallo, refried beans, shredded cheese and a dollop of sour cream to the center of each burrito. Fold sides of burrito (1-2 inches inward). Now fold the bottom of the burrito and slowly roll the burrito up, tucking in the filling and sides as you go. Don’t worry if something comes out the sides. Just push it back.

Step 5: Fry the burritos (optional)

I personally like to fry the chicken burritos in a pan with a little olive oil. This step is optional, but I like the crunch it adds. Just add olive oil over medium heat and fry the burritos for 1-3 minutes on each side until golden brown.

frequently asked questions

Chicken Burrito Ingredients

Generally, I like to stuff my burritos as full as possible, but you can also omit some toppings and/or add some on top and eat them with a fork and knife! Here are some suggestions for chicken burrito toppings:

• cheese – Shredded cheddar or pepper jack cheese right on top!
• Salsa – If you prepare it ahead of time or just like the taste of salsa, you can always add more on top.
• avocado – I mean you can never have enough guacamole!
• lime juice – A squeeze of lime always adds more flavor.
• hot sauce – We like to add my homemade chipotle sauce, but you can also use store-bought hot sauce!

Storage instructions

Wrap each burrito in foil and store in the refrigerator for up to 3 days. Ideally, if you’re storing it long-term, I would omit the “wet” ingredients like guacamole, salsa/pico, and sour cream. You can add them to the top at any time! These chicken burritos also freeze well.

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Chicken Burrito Recipe

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Learn the perfect chicken burrito recipe stuffed with juicy chicken, Mexican rice, refried beans and sautéed veggies. Don’t forget the ingredients!

• author: Davida Leder
• Preparation time: 20 minutes
• Cooking time: 35 minutes
• total time: 55 minutes
• yield: 8 number of copies 1X
• category: dinner
• method: chef
• gourmet food: Mexican

For the pulled chicken:

• 1 lb. boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 big yellow onion, finely dice
• 2 garlic cloves, minced
• 2 tablespoons Taco Seasoning
• 1/2 cup Salsa
• 1/2 cup chicken soup
• salt + pepper, Go and try it

For stir-fried vegetables:

• 1 tablespoon olive oil
• 1/2 big yellow onion, Slice (you can use the remaining half of the chicken)
• 1 garlic cloves, minced
• 1 red bell pepper, Remove seeds + slice
• 1 Green pepper, Remove seeds + slice
• 1/2 cup corn kernels
• salt + pepper, Go and try it

For the Cilantro Lime Rice:

• 1 cup Dry white or brown rice
• 1/2 cup fresh chopped cilantro
• Zest + juice, 1 lime
• salt + pepper, Go and try it

For the burrito:

For the pulled chicken:

1. Add salted water to a large pot and bring to a boil, then add the chicken breasts. Cook chicken for 15 minutes or until cooked through.
2. Remove from water and allow to cool, then chop with two forks.
3. Add olive oil to a large skillet and cook onion and garlic over medium heat for 3-5 minutes.
4. Add chicken, taco seasoning, chicken broth, salsa, salt and pepper.
5. Reduce heat to medium-low and cook uncovered for 5-10 minutes, or until chicken has absorbed most of the liquid.
6. Remove chicken from heat and set aside.

For vegetables:

1. Add the remaining tablespoon of olive oil to the skillet and add all the vegetables (onions, garlic, peppers, and corn). Cook 5-10 minutes or until lightly browned and tender.
2. Season with salt and pepper.

For the rice:

1. Cook rice according to package directions.
2. Stir in cilantro, lime zest + juice, salt and pepper

For the burrito assembly:

1. Make the guacamole and pico de gallo as directed (or use store-bought).
2. Heat your refried beans.
3. Wrap the tortilla in a dish towel and heat in the microwave for 30-60 seconds to ensure it is pliable.
4. Add shredded chicken, cooked vegetables, rice, guacamole, pico de gallo, refried beans, shredded cheese, and a dollop of sour cream to the center of each burrito. Divide evenly between each burrito.
5. Fold sides of burrito (1-2 inches inward). Now fold the bottom of the burrito and slowly roll the burrito up, stuffing the filling as you go.
6. You can serve immediately or add olive oil to a pan and fry the chicken burritos over medium heat for 1-3 minutes per side until golden brown.