Name: Parmesan Garlic Chicken Burritos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb (450 g) boneless, skinless chicken breast, cut into cubes or strips; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 4 cloves garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1 cup (100 g) freshly grated Parmesan cheese; 1 cup (100 g) shredded mozzarella cheese; 1/2 cup (120 ml) heavy cream; 1/2 cup (120 g) sour cream; 1 tablespoon chopped fresh parsley; 4 large flour tortillas (10-inch); 1 cup (150 g) cooked rice; 1 cup (150 g) cooked black beans, drained and rinsed; 1 cup (120 g) shredded lettuce; 1/2 cup (75 g) diced tomatoes

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hésée Parmesan Garlic Chicken Burritos are loaded with tender, seasoned chicken, rich garlic butter flavor, and melty cheese all wrapped in a warm tortilla. Creamy, savory, and satisfying, they make a perfect weeknight dinner or hearty lunch that the whole family will enjoy.

Why You’ll Love This Recipe

These burritos are packed with bold garlic and parmesan flavor in every bite. The chicken stays juicy thanks to a buttery garlic sauce, while the melted cheese adds creamy richness. They are easy to prepare, customizable with your favorite fillings, and perfect for meal prep. Whether you’re feeding a crowd or making a simple family dinner, this recipe delivers comfort and flavor with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) boneless, skinless chicken breast, cut into small cubes or strips
2 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 cup (100 g) freshly grated Parmesan cheese
1 cup (100 g) shredded mozzarella cheese
1/2 cup (120 ml) heavy cream
1/2 cup (120 g) sour cream
1 tablespoon chopped fresh parsley
4 large flour tortillas (10-inch size)
1 cup (150 g) cooked rice
1 cup (150 g) cooked black beans, drained and rinsed
1 cup (120 g) shredded lettuce
1/2 cup (75 g) diced tomatoes

Directions

Heat olive oil and butter in a large skillet over medium heat until melted and hot.
Add the cubed chicken to the skillet. Season with salt, black pepper, Italian seasoning, paprika, and garlic powder. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden and fully cooked.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the heavy cream and let it simmer for 2 to 3 minutes until slightly thickened.
Add the grated Parmesan cheese and stir until melted and creamy. Remove from heat and mix in the chopped parsley.
Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
Assemble each burrito by layering cooked rice, black beans, garlic Parmesan chicken, shredded mozzarella, lettuce, tomatoes, and a spoonful of sour cream in the center of each tortilla.
Fold in the sides and roll tightly into a burrito.
For a crispy exterior, place the rolled burritos seam-side down in a skillet over medium heat and cook for 2 to 3 minutes per side until lightly golden.
Serve warm.

Servings and timing

Servings: 4 large burritos
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

For a spicy kick, add crushed red pepper flakes or sliced jalapeños to the chicken mixture.
Swap mozzarella for cheddar or Monterey Jack cheese for a different flavor profile.
Add sautéed bell peppers and onions for extra texture and color.
Use whole wheat tortillas for a healthier twist.
Turn this into a burrito bowl by serving the filling over rice without the tortilla.

Storage/Reheating

Store leftover burritos in an airtight container in the refrigerator for up to 3 days. Wrap each burrito tightly in foil or plastic wrap to maintain freshness.

To reheat, microwave for 1 to 2 minutes until heated through. For a crispier texture, reheat in a skillet over medium heat for 3 to 4 minutes per side. Burritos can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless, skinless chicken thighs work well and provide extra juiciness.

Can I make these burritos ahead of time?

Yes, you can assemble them in advance and store them in the refrigerator until ready to heat and serve.

How do I keep the burritos from becoming soggy?

Allow the chicken mixture to cool slightly before assembling and avoid overfilling with wet ingredients.

Can I freeze these burritos?

Yes, wrap them tightly and freeze for up to 2 months for best quality.

What type of Parmesan works best?

Freshly grated Parmesan melts better and provides a stronger flavor than pre-shredded varieties.

Can I make this recipe without cream?

You can substitute the heavy cream with half-and-half or evaporated milk, though the sauce may be slightly less rich.

How do I make it gluten-free?

Use gluten-free tortillas and ensure all other ingredients are certified gluten-free.

Can I add vegetables to the filling?

Yes, sautéed spinach, mushrooms, or zucchini are excellent additions.

What can I serve with these burritos?

They pair well with a side salad, corn salad, or seasoned roasted vegetables.

How do I make the burritos extra crispy?

After rolling, cook them seam-side down in a lightly oiled skillet until golden brown on both sides.

Conclusion

Parmesan Garlic Chicken Burritos combine creamy garlic sauce, tender chicken, and melted cheese in a warm, satisfying wrap. They are simple to prepare, adaptable to your taste, and perfect for busy weeknights or casual gatherings. With rich flavor and comforting textures, this recipe is sure to become a family favorite.