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Chicken Burrito

Name: Chicken Burrito
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Ingredients: 5 tortillas , flour (approx 20cm/8" wide); Burrito Seasoning:; 1 tsp each onion powder, dried oregano, salt; 2 tsp each dried cumin powder, paprika; 1/4 tsp black pepper; 3/4 tsp cayenne pepper (optional, adjust to taste); Chicken Filling:; 600g / 1.2 lb chicken breast , sliced in half horizontally (Note 1); 2 tbsp olive oil , separated; 1/2 onion , chopped; 2 garlic cloves , finely minced; 1 red capsicum/bell pepper , diced; 400g/14oz refried beans , canned (Note 2); 1/4 cup water; Rice - CHOOSE one:; 2.5 cups white rice , plain (cooked, Note 3); 2.5 cups Mexican Red Rice (the best for Burritos!); Other Stuffings:; 400g/14oz canned corn , drained (or 280g/9oz frozen thawed); 1.5 cups (150g) cheese , shredded (Mexican blend, cheddar, tasty, Montery Jack); 1/4 cup coriander/cilantro , finely chopped; Sauce for dunking - choose:; Avocado sauce; Sour cream; Salsa (restaurant style, smooth)

Prep Time

15m

Cook Time

15m

Total Time

30m

This Chicken Burrito recipe features tender, seasoned chicken with refried beans, rice, corn, cheese, and fresh cilantro wrapped in a warm tortilla. Top it off with your choice of avocado sauce, sour cream, or smooth restaurant-style salsa for a Tex-Mex favorite the whole family will love.

Burrito Recipe

Chicken Burrito

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Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

Servings: 5

Scale:

Scale

0.25

0.5

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

1 tsp each onion powder, dried oregano, salt

2 tsp each dried cumin powder, paprika

1/4 tsp black pepper

3/4 tsp cayenne pepper (optional, adjust to taste)

600g / 1.2 lb chicken breast , sliced in half horizontally (Note 1)

2 tbsp olive oil , separated

2 garlic cloves , finely minced

1 red capsicum/bell pepper , diced

400g/14oz refried beans , canned (Note 2)

2.5 cups white rice , plain (cooked, Note 3)

2.5 cups Mexican Red Rice (the best for Burritos!)

400g/14oz canned corn , drained (or 280g/9oz frozen thawed)

1.5 cups (150g) cheese , shredded (Mexican blend, cheddar, tasty, Montery Jack)

1/4 cup coriander/cilantro , finely chopped

Salsa (restaurant style, smooth)

Nutrition Facts

Calories

1,240kcal

62%
Fat

33g

1%
Saturated Fat

9g

0%
Carbohydrates

159g

7%
Fiber

15g

0%
Sugar

7g

0%
Protein

74g

3%
Cholesterol

203mg

10%
Sodium

1,688mg

84%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. Chicken breast - slice in half horizontally to make 2 thin steaks out of each breast. I do this so there's more surface area to coat in the spice mix!

2. Refried beans - secret ingredient! Makes the burrito filling juicy and holds it all together, rather than dry and crumbly (which too many burritos are!)

Substitution: Saute 1 garlic clove minced in a little oil until golden. Add 1 can pinto, red kidney or black beans with 1/4 cup of the liquid in the can, 1/2 tsp each cumin, onion and paprika powder. Stir few minutes until beans thoroughly heated then mash or puree.

Any beans will actually work just fine, just a different colour!

3. Rice - you'll need 1 cup of uncooked rice to make 2.5 cups cooked rice. See here for instructions for how to cook plain rice, or make Mexican Red Rice!

4. Storage - Wrap in cling wrap or foil, fridge for 4 days or freeze. Best to warm in oven - 15 minutes at 180C/350F wrapped in foil. Frozen - thaw overnight then warm in oven 15 minutes. To reheat from frozen, wrap in foil and place in oven for 40 minutes at 180C/350F.

5. Nutrition per burrito.

Chicken Burrito

Ingredients

Burrito Seasoning

Chicken Filling

Rice - Choose One

Other Stuffings

Sauce For Dunking - Choose

Steps

Nutrition Facts

Notes

Chicken Burrito

Ingredients

Burrito Seasoning

Chicken Filling

Rice - Choose One

Other Stuffings

Sauce For Dunking - Choose

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts