Name: Easy Chicken Burritos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: ¼ small red onion, finely chopped; ¼ bunch cilantro, chopped; 1 cup white rice; 2 cups low-sodium chicken broth, divided; ½ teaspoon sea salt; 1 tablespoon olive oil, divided; 1 pound chicken breasts or thighs, diced; 1 cup black beans (rinsed and drained); 1 teaspoon chili powder; ½ teaspoon ground cumin; 8 flour tortillas (10-inch) or gluten-free tortillas; 1 cup shredded Mexican-blend cheese or cheddar; 1 cup salsa (plus more for garnish); 1 cup sour cream (or plant-based alternative)

Jump to Recipe·Leave a Review

I love how simple and delicious these chicken burritos are. With tender, seasoned chicken, fluffy rice, black beans, melty cheese, and fresh toppings all wrapped up in a warm tortilla, this dish makes the perfect weeknight dinner or meal prep option. Easy Chicken Burritos

Why I’ll Love This Recipe

I’ll love this recipe because:

It comes together in just about 40 minutes, perfect for busy nights.
The ingredients are easy to find and budget-friendly.
It’s completely customizable — I can make it spicier, vegetarian, or gluten-free.
It’s freezer-friendly, so I can make extras for later.
It tastes fresher and more satisfying than anything I’d pick up from a drive-thru.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¼ small red onion, finely chopped
¼ bunch cilantro, chopped
1 cup white rice
2 cups low-sodium chicken broth, divided
½ teaspoon sea salt (or more to taste)
1 tablespoon olive oil, divided
1 pound chicken breasts or thighs, diced into bite-sized pieces
1 cup black beans (about 7½ ounces), rinsed and drained
1 teaspoon chili powder
½ teaspoon ground cumin
8 flour tortillas (10-inch) or gluten-free tortillas
1 cup shredded Mexican-blend cheese or shredded cheddar
1 cup salsa (plus more for garnish)
1 cup sour cream (or plant-based sour cream for dairy-free)

directions

Finely chop the red onion and cilantro. Dice the chicken into small pieces.
In a medium pot, combine the rice, 1½ cups of the chicken broth, and salt. Bring to a boil uncovered, then stir, cover, and reduce heat to low. Simmer for 15 minutes, then remove from heat and let it sit covered for 10 minutes.
While the rice cooks, heat ½ tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook for 6–8 minutes, turning often until fully cooked. Drain any excess liquid.
Push the chicken to one side of the pan and add the remaining ½ tablespoon olive oil. Sauté the chopped onions for about 2 minutes until translucent.
Pour in the remaining ½ cup chicken broth, black beans, chili powder, and cumin. Stir everything together and let it cook for 5 minutes until the liquid is mostly absorbed. Add the cooked rice and stir to combine. Cook for another 2 minutes until heated through.
Preheat the oven to 200°F.
To assemble each burrito, lay a tortilla on a square of foil. Add a generous spoonful of the chicken-rice mixture, then top with shredded cheese, salsa, sour cream, and cilantro. Fold the bottom edge up over the filling, fold in the sides, and roll into a burrito. Wrap in foil.
Place the foil-wrapped burritos in an oven-safe pan and warm in the oven for about 10 minutes.
Serve warm with extra salsa and sour cream if desired.

Servings and timing

Servings: Makes 8 burritos
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Spicy version: I add jalapeños, hot sauce, or spicy salsa.
Vegetarian: I replace the chicken with sautéed vegetables or tofu and use vegetable broth.
Gluten-free: I use gluten-free or corn tortillas.
Burrito bowl: I skip the tortilla and serve the filling in a bowl with toppings.
Cheesy melt: I top the wrapped burritos with extra cheese and bake uncovered for a melty finish.

storage/reheating

I wrap leftovers tightly in foil and store them in the fridge for up to 2 days. For longer storage, I freeze the burritos wrapped in foil for up to 2 months.

To reheat from the fridge, I unwrap and heat in a preheated oven at 400°F for about 10–15 minutes. From frozen, I thaw overnight in the fridge and then heat, or bake directly from frozen at 400°F for 25–30 minutes until heated through.

FAQs

What kind of rice works best?

I like using white rice because it cooks quickly and blends well with the other flavors. Brown rice is a great option too, but it needs a longer cooking time.

Can I make these burritos ahead of time?

Yes, I often make the filling and assemble the burritos in advance. I store them in the fridge or freezer and reheat when needed, making it super convenient.

Can I use rotisserie chicken instead?

Absolutely. If I’m short on time, I shred cooked rotisserie chicken and stir it in with the beans and spices. It cuts the cooking time in half.

What toppings can I add?

I like adding avocado, shredded lettuce, diced tomatoes, or a squeeze of lime. These give the burritos extra texture and freshness.

How do I keep the tortillas from tearing?

I warm the tortillas slightly before assembling — about 15 seconds in the microwave wrapped in a damp paper towel. This makes them more pliable and less likely to rip.

Conclusion

These chicken burritos are one of my favorite easy meals. They’re filling, flavorful, and perfect for any night of the week. Whether I’m feeding a crowd or just want leftovers ready to go, this recipe is a go-to in my kitchen.