Homemade Chicken Burrito - made from scratch
You will quickly adore this Chicken Burrito, it's so easy to make.
- a super simple recipe for a delicious Mexican-inspired meal
- packed with veggies, spices, rice, eggs, and cheese
- keeps you full for hours
- feel free to use Sunday chicken roast leftovers and precooked rice in this recipe
- a great recipe to make ahead of time, stores great in the fridge
- perfect on the go meal for travel, work, or school
How to wrap a burrito?
First, get all your ingredients ready. Then, wrap a burrito. We do it like this:
- Spread the filling in the center of a large tortilla.
- Don't overfill the tortilla, or it will be harder to wrap.
- Fold the sides of each tortilla.
- Hold the sides of the folded tortilla with your hands, then fold the lower side of the tortilla over the filling.
- Lightly press the filling down, and push toward yourself, and wrap it into a burrito.
- Cook for a few seconds until golden-brown, then serve
It will be easier to roll the burrito if you warm the tortillas before adding the filling. Place them in a pan for a couple of seconds or microwave for a couple of seconds.
Make this chicken burrito your own
Burrito is one of those dishes that leaves so much freedom for improvement. You can easily make it your own by adding your favorite salsa or veggies. Here are some ideas:
Chicken - instead of instant pot shredded chicken, feel free to use cooked or roasted chicken breast or other chicken meat. Turkey will work great too.
Salsa - use your favorite salsa or enchilada sauce, or stir spices like coriander, cumin, chili powder, salt, and pepper into your favorite tomato sauce.
Vegetables - feel free to add onions, tomato, chili, or other veggies to the burrito.
Cheese - make the burrito extra cheesy by adding shredded cheese like Edam, Cheddar, Provolone, Mozzarella.
What to serve with this shredded chicken burrito
Burrito is a simple dish that can doesn't need an extra side, however, we love sides, and here are some of our favorites:
- Guacamole
- sliced avocado
- Baked Potato Wedges
- sour cream
- tabasco or chili sauce
How to make a chicken burrito ahead of time and how to store it
To make ahead, wrap the burrito in cling film and store it in the fridge for up to 2 days. Optionally reheat in the microwave, oven, or pan. Feel free to serve it cold, or at room temperature. This makes it the perfect on the go food.
How to make a chicken burrito at home (VIDEO)
Check this quick recipe video to master Shredded Chicken Burrito at home.
Try these amazing tortilla recipes too
- Ground Beef Enchiladas
- Easy Chicken Enchiladas
- Best Cod Fish Tacos with Mango Salsa
- Tacos with Spicy Chicken Wings and Fresh Topping
METHOD
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cook the rice
Add rice to a colander and rinse under running water. Add to a small saucepan and cover with 125 ml (1/2 cup) water. Add a pinch of salt and place over high heat. Bring to a boil, then lower the heat to medium, cover with a lid, and simmer for 11 minutes.
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prepare the veggies
Clean the peppers under running water, remove the seeds and chop roughly. Peel the onion and cut it into thin slices. Place a non-stick pan over medium-high heat. Add the olive oil and vegetables. While stirring occasionally, cook the vegetables for about 2 minutes.
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add the chicken and spices
Add the shredded chicken and spices (cumin, coriander, paprika powder, and garlic powder). Stir, and cook for 2 - 3 minutes over medium heat, then add the salsa, beans, and corn. Cook for 2 - 3 minutes, stirring occasionally, then remove from the heat and season to taste with salt and pepper.
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scrambled eggs with cheese
Add the eggs to a bowl and whisk using a fork. Place a pan over medium heat, add the butter and wait for it to melt. Add the eggs, increase the heat and shake the pan a few times. Using a spatula, start moving the eggs around, pushing them from the side of the pan to the center, then add the cheese. Cook over medium-low heat until the cheese melts, then remove from the heat. See the whole step by step recipe here.
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assemble the burrito
To assemble the burrito lay out two large tortillas. Evenly distribute the chicken and veggies mixture in the center of the tortilla, then add the cooked rice next to the chicken and place the cheesy scrambled eggs on top. Sprinkle with chopped parsley or coriander. Tuck the side ends in, and roll into a burrito.
TipIt will be easier to roll the burrito if you warm the tortillas before adding the filling. Place them in a pan for a couple of seconds or microwave for a couple of seconds. -
finish and serve
Place a grill pan (or regular pan) over medium-high heat. Place the seam side down for a few seconds on each side until they are golden brown and crunchy. Don't add any oils or other fats to the pan. Serve with your favorite side and some freshly chopped parsley or coriander.
