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- 2 cups cooked chicken, shredded - 1 cup shredded cheddar cheese - 1 cup cooked rice (white or brown) - 1/2 cup black beans, rinsed and drained - 1/2 cup corn (canned or frozen) - 1/2 cup salsa - 4 large flour tortillas I love using cooked chicken because it saves time. You can use leftover chicken or store-bought rotisserie chicken. Shredded cheddar gives that nice, melty texture. The rice adds bulk and makes the burrito filling. Black beans are a great source of protein and fiber. Corn adds a sweet crunch, while salsa brings all the flavors together. Lastly, using large flour tortillas helps wrap everything nicely. - Sour cream - Guacamole - Fresh cilantro Adding sour cream gives a creamy touch. Guacamole adds richness and flavor. Fresh cilantro brings a bright taste. You can mix and match these toppings to suit your taste. - 1 tablespoon olive oil - 1 teaspoon ground cumin - Salt and pepper to taste Olive oil helps brown the tortillas. Ground cumin adds a warm, earthy flavor. Don’t forget to season with salt and pepper to enhance all the tastes. These simple seasonings transform the burrito into something special. {{ingredient_image_2}} First, grab a big bowl. In this bowl, mix together the shredded chicken, cooked rice, black beans, corn, and salsa. Make sure to combine them well. You want each piece of chicken to mingle with the rice and beans. Now, add one teaspoon of ground cumin, along with salt and pepper to taste. This step adds a warm, earthy flavor to your filling. Mix everything again until it’s all blended nicely. Next, lay a large flour tortilla flat on a clean surface. Spoon about half a cup of your filling right in the center. This will give you a hearty bite. Now, sprinkle roughly a quarter cup of shredded cheddar cheese on top of the filling. This cheese will melt and bring the burrito together. To roll the burrito, fold the sides of the tortilla over the filling. Then, start from the bottom and roll it up tightly. Keep the filling inside as you roll. Repeat this with your other tortillas and filling until you have all your burritos rolled and ready. Now it’s time to cook! Heat one tablespoon of olive oil in a large skillet over medium heat. Wait until the oil shimmers, then carefully place the burritos seam side down in the skillet. Make sure not to overcrowd the pan; give each burrito some space. Cook them for about three to four minutes on one side. Then, flip them over and cook for another three to four minutes. You want the tortillas to turn golden brown and crispy, and the cheese inside to melt. Once cooked, remove the burritos from the skillet and let them rest for a minute. This helps the cheese set a bit. Now, you’re ready to enjoy your tasty creations! How to roll burritos without spilling: Start with a good tortilla. Lay it flat on your surface. Place filling in the center. Fold the sides in first, then roll from the bottom. Tuck the filling in as you go. Keep it tight but not too tight. This way, your burrito will hold its shape. Tips for achieving crispy tortillas: Heat a skillet with olive oil. Make sure it's hot before adding burritos. Cook seam side down first. Flip only when golden brown. This gives a nice crunch. Alternatives for chicken: You can use shredded beef or pork. Leftover rotisserie chicken works great too. For a lighter option, try turkey. Vegan options: Replace chicken with tofu or tempeh. Use beans like black or pinto. For added protein, try lentils. Suggested spices and toppings: Add spices like chili powder or paprika for heat. Fresh lime juice adds a nice zest. Top with sour cream, guacamole, or cilantro. These add fresh flavors. Pairing ideas with sides and drinks: Serve with a side of rice or a fresh salad. Chips and salsa make a great snack. For drinks, try iced tea or a refreshing soda. Pro Tips Fresh Ingredients: Using freshly cooked chicken and homemade salsa can elevate the flavor of your burritos significantly. Cheese Choice: Experiment with different types of cheese such as Monterey Jack or pepper jack for a unique twist. Cooking Technique: For an even crispier burrito, consider grilling them instead of pan-frying. Make Ahead: You can prepare the filling in advance and refrigerate it for quick assembly on busy weeknights. {{image_4}} To spice things up, try adding jalapeños and avocado. These ingredients pack flavor and texture. Chop a few jalapeños and mix them into the filling. They add heat and a nice crunch. Slice ripe avocado and place it inside the burrito for creaminess. This mix gives the burritos a fresh twist that truly shines. If you want a meatless meal, use tofu or more beans. Crumble firm tofu into the filling mix. It soaks up flavors well and adds protein. You can also double the amount of black beans. This keeps the burrito hearty and filling. You won't miss the chicken at all. For a morning treat, make a breakfast burrito. Start by scrambling some eggs with breakfast sausage. Combine these with your chicken mixture or use beans for a lighter option. Layer in the cheese and roll it all up. This breakfast burrito is quick to make and perfect for busy mornings. To keep your Minute Cheesy Chicken Burritos fresh, use airtight containers. Glass or plastic containers work well. You can also wrap them tightly in foil or plastic wrap. Leftovers last in the fridge for up to three days. Check for any signs of spoilage before eating. You can freeze both uncooked and cooked burritos. For uncooked burritos, wrap each one in plastic wrap, then place them in a freezer bag. They will last about three months in the freezer. For cooked burritos, let them cool first. Wrap them in foil and place in a freezer-safe container. They are best eaten within two months. To reheat burritos, you have two great options: microwave or oven. For the microwave, place a burrito on a plate and cover it with a damp paper towel. Heat for 1-2 minutes until warm. For the oven, preheat to 350°F. Place the burrito on a baking sheet and heat for about 10-15 minutes. This makes the tortilla crispy again. Enjoy your meal! To keep your burritos from falling apart, follow these tips: - Use large tortillas: A bigger tortilla holds more filling. - Don’t overfill: Aim for about half a cup of filling per burrito. - Fold properly: After adding filling, fold in the sides first. Then roll from the bottom up, tucking as you go. - Seal the edges: Use a bit of water or olive oil on the edges to help seal them. - Cook seam side down: This helps keep the burrito closed while it cooks. Yes, you can prepare these burritos ahead of time. Here’s how: - Assemble the burritos: Follow the recipe steps and prepare the burritos. - Wrap tightly: Use plastic wrap or foil to keep them sealed. - Store in the fridge: They can last for up to two days in the fridge. - Freeze for longer: If you want to keep them longer, freeze them. They can last for up to three months in the freezer. You can pair your burritos with many tasty sides: - Mexican rice: This adds flavor and is a great side. - Refried beans: They complement the burritos well. - Fresh salad: A light salad with lime dressing adds freshness. - Chips and salsa: Perfect for crunch and extra flavor. - Guacamole: It’s a classic that pairs well with burritos. Feel free to mix and match these sides for a complete meal! You now have all the steps to create delicious burritos at home. Start with your main ingredients like chicken, cheese, and rice. Customize them with optional extras like sour cream and guacamole. Use spices to enhance the flavor. Follow the step-by-step guide to assemble and cook your burritos. Remember the tips for rolling and storing leftovers. Whether you stick to classic recipes or try new variations, these burritos can fit any meal. Enjoy your cooking and the tasty results!

Quick & Cheesy Chicken Burritos

Delicious burritos filled with shredded chicken, cheese, and a mix of flavorful ingredients.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup shredded cheddar cheese
  • 1 cup cooked rice
  • 0.5 cup black beans, rinsed and drained
  • 0.5 cup corn
  • 0.5 cup salsa
  • 4 large flour tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • to taste salt and pepper
  • optional Sour cream
  • optional guacamole
  • optional fresh cilantro

Instructions
 

  • In a large mixing bowl, combine the shredded chicken with the cooked rice, rinsed black beans, corn, and salsa. Sprinkle in the ground cumin, and season generously with salt and pepper. Mix all ingredients thoroughly, ensuring everything is evenly coated and well blended.
  • Place a large flour tortilla on a clean surface or a plate. Spoon approximately 1/2 cup of the chicken mixture into the center of the tortilla. Then, add about 1/4 cup of shredded cheddar cheese on top of the chicken mixture, allowing it to melt during cooking.
  • Fold the sides of the tortilla inward over the filling to contain it. Starting from the bottom, carefully roll the tortilla upwards, tucking in the filling as you go, until you have a tightly rolled burrito. Repeat this process for the remaining tortillas and filling.
  • In a large skillet, heat the olive oil over medium heat until shimmering. Place the burritos seam side down in the skillet, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side or until the tortillas are golden brown and crispy and the cheese inside has melted.
  • Once cooked, remove the burritos from the skillet and let them rest for a minute to cool slightly. Cut each burrito in half to showcase the delicious, cheesy filling inside.
  • For an extra burst of flavor, serve the burritos with a side of sour cream, a dollop of guacamole, and a sprinkle of fresh cilantro on top.

Notes

Serve with optional toppings for added flavor.
Keyword burritos, cheesy, chicken