Chicken Burrito

This chicken burrito is filled with a seasoned filling of juicy chicken, refried beans, corn, and cheese. It also contains Mexican Red Rice. The refried bean filling makes the burrito juicy without being soggy. It also adds flavor and keeps it together so that it doesn’t fall apart when you pick it!

Preparation: 15 minutes

Cook 15 Minutes

Servings 5

Do you dislike it when your Chicken Burrito filling falls out, leaving you with a messy mess? This recipe won’t let you down! The filling of the burrito is a delicious, juicy, cheesy chicken filled with flavour.

You can also reheat frozen food!

Chicken Burritos

The burrito explosion is one of my biggest complaints about Burritos. It’s not just the size; it can also be a lot wider than a normal mouth.

The rolling technique is important – the more firmly you roll it, the better the sandwich will hold together. Fillings also have an impact – shredded beef and shredded chicken hold together well.

But the chopped chicken will often tumble out after a few mouthfuls. The last few bites are a waste. It’s a big, diabolical mess, albeit delicious.

This is why my chicken burritos are filled with refried beans. They not only hold everything together but also add extra flavor and make the filling juicier!

What you need to make Chicken Burritos

What you need. Plus tortillas! Why did I forget to include the most important ingredient in this recipe??

The secret ingredient is Refried Beans. They fill it up and hold everything together.

Here, I used my favorite seasoned Mexican Red Rice to stuff into burritos. You can also use white rice, but the Chicken Burrito Filling is so flavourful that you won’t miss it!

How to make Chicken Burritos

Here’s what I do:

• Then chop up the chicken after it has been seared and seasoned with homemade Burrito Spice Mix.
• Burrito Filling: Add the chicken to a mixture of refried beans and refried peppers. The filling should be moist and juicy but not too watery. Otherwise, it will make your burritos soggy.
• Filling, corn, cheese, cilantro/cilantro, and rice on tortillas, then roll tightly.
• To melt the cheese, pan-fry it or bake it to warm everything up.

Few things can compare to the feeling of pride you get when you have a freezer full of burritos …. You can even reheat them from frozen!

How to freeze burritos

The perfect homemade meal for convenience, burritos freeze perfectly! Wrap in foil and then paper, then place in an airtight bag or container, then freeze.

To reheat:

• Thaw the frozen food, then bake it for 15 minutes.
• Reheat from frozen for about 40 minutes.

Dunking Sauce for Burrito

Refried beans make the chicken filling juicier. You don’t need to add a sauce.

Here are some ideas.

Ingredients

• 5 tortillas, flour (approx 20cm/8″ wide)

Burrito seasoning

• Salt, dried oregano and onion powder, each 1 tsp
• Cumin powder and paprika, each 2 tsp
• 1/4 tsp Black Pepper
• Cayenne pepper, optional (adjust to taste), 3/4 tsp

Chicken Filling

• Note 1: 600g/1.2 lb – sliced horizontally.
• 2 tbsp of olive oil, separated
• Half an onion, chopped
• 2 finely minced garlic cloves
• 1 red bell pepper/capsicum diced
• Refried beans, 400g/14oz (Note 2)
• 1/4 cup of water

Rice – Choose one:

• 2,5 cups plain white rice (Note 3)
• Mexican Red Rice 2.5 Cups (best for Burritos)

Other Stuffings

• 400g/14oz of canned corn, drained. (Or 280g/9oz of frozen corn thawed.
• Shredded cheese (Mexican Blend, Monterey Jack, Cheddar, Tasty, etc.)
• Finely chop 1/4 cup of coriander/cilantro

Choose your sauce for dunking.

• Avocado sauce
• Sour cream
• Salsa (restaurant style, smooth)

Instructions

1. Burrito Seasoning: Mix all ingredients. Mix 1 tbsp of oil with the chicken and mix well. Sprinkle Seasoning and toss chicken to coat.
2. Cook chicken. Heat 1 tbsp of oil in a large pan over high heat. Add chicken, cook 2 minutes. Cook for 1.5 minutes. Remove, rest for 2 minutes and then chop.
3. Add onion and garlic to the same skillet. Cook for 1 minute. Add capsicum and cook for 2 minutes, until the onion turns translucent.
4. Add water, refried beans and diced chicken to the filling. Stirring and cook for 2 minutes, until the sauce has reduced slightly. It should be thick, juicy and not watery or dry/stodgy. Allow to cool for 5 minutes. It will thicken.

Assemble burritos:

1. Warm tortillas gently in the microwave (this makes them more pliable). Lay on a work surface.
2. Sprinkle coriander on top of the rice. Place chicken filling, corn and cheese over it. Fold up, burrito style.
3. Toasting: Pan fry on medium heat for 2 minutes per side (without oil) to make the tortilla crispy and melt some cheese OR wrap tightly with foil and bake for 10 minutes in an oven at 180degC/350degF.
4. Douse in hot sauce or sauces of your choice, and enjoy! Suggestions: Avocado Sauce, Guacamole, Sour Cream, Restaurant Style Salsa, Queso, Nacho Cheese Dip.
5. Freezer-friendly Note 4: Directions.

Recipe Notes

1. Slice each chicken breast in half to get 2 thin steaks. This is so that there’s a larger surface area for the spice mixture to cover!

2. Refried beans – secret ingredient! Burrito filling is moist and holds together the whole burrito instead of being dry and crumbly.

Substitution: Sauté 1 minced garlic clove in some oil until golden. Add 1/4 cup liquid from the can to 1 can of pinto, black, or red kidney beans, along with 1/2 teaspoon cumin, onion, and paprika. Stir the beans for a couple of minutes to ensure they are heated through. Then, mash them or puree them.

You can use any color of beans; it’s just the color that matters!

3. You’ll need one cup of uncooked white rice to produce 2.5 cups of cooked rice. Here are instructions on how to make Mexican Red Rice or plain rice.

4. Storage – Wrapped in foil or cling film, refrigerate for up to 4 days. Or freeze. Wrapped in foil, warm the food in the oven for 15 minutes at 180C/350F. Thaw frozen overnight, then heat in the oven for 15 minutes. Wrap in foil to reheat frozen food. Place in oven at 180C/350F for 40 minutes.

5. Nutrition per Burrito

Nutrition Information:

Calories:700cal (35%)Carbohydrates:72g (24%)Protein:49g (98%)Fat:23g (35%)Saturated Fat:9g (56%)Cholesterol:109 mg (36%)Sodium:2051mg (89%)Potassium:1209 mg (35%)Fiber:10g (42%)Sugar:8g (9%)Vitamin A:2036IU (41%)Vitamin C:101mg (122%)Calcium:470mg (47%)Iron:9 mg (50%)