Burritos with Chicken
Burritos with chicken make a filling midweek dinner from one frying pan and a handful of store cupboard staples. Diced chicken is browned with onion, cumin and smoked paprika, then stirred with black beans and cooked rice and rolled into warm tortillas with Cheddar and salsa. A minute or two in the pan afterwards seals the seam and gives the outside a toasty crunch.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 750kcal
Keeping burritos with chicken juicy
Dice the chicken into even 2cm pieces so it cooks at the same rate, and stop as soon as no pink remains. The burrito is a northern Mexican wheat tortilla wrap, and this Tex-Mex version adds rice and beans to make it more substantial.
Pat the chicken dry with kitchen paper before it goes in the pan, so it browns instead of steaming.
Method for burritos with chicken
Tap a time to start a timer.
- Brown the chicken Heat the oil in the frying pan over a medium-high heat. Add the chicken and onion and fry for , stirring often, until the chicken is golden and white all the way through with no pink, and the onion is soft.
- Add the spices Stir in the cumin and smoked paprika and cook for until fragrant.
- Add the beans and rice Tip in the drained beans and the rice, add the pepper and stir well. Cook for until everything is steaming hot, adding a splash of water if it catches. Take the pan off the heat and wipe it out.
- Warm the tortillas Wrap two tortillas at a time in damp kitchen paper and microwave on high for 20–30 seconds, so they roll without cracking.
- Fill and roll Spoon a quarter of the filling in a strip across the lower third of each tortilla, leaving a 3cm border. Top with a quarter of the Cheddar and 25g of salsa. Fold in the sides, then roll up tightly from the bottom.
- Toast Place two burritos seam-side down in the dry pan over a medium heat. Toast for a side until golden and crisp, then repeat with the other two. Serve hot.
Swaps and what to serve with them
Sweetcorn, diced red pepper or a chopped jalapeño go in with the onion. For another Mexican-style chicken dinner, try chicken enchiladas, and if you would rather cook the chicken in the air fryer, air fryer diced chicken saves time on the hob.
Common problems and fixes for burritos with Chicken
- The tortilla cracks or tears as you roll it.
- It is cold or overfilled. Warm it as in the method, keep the filling to a strip in the lower third, and fold the sides in before you roll.
- The burritos are soggy inside.
- Excess moisture is the cause. Drain the beans well, let any liquid cook off in the pan, and choose a thick salsa rather than a runny one.
- The chicken turns out dry.
- The pieces were uneven or overcooked. Cut them to the same 2cm size and take the pan off the heat as soon as they are white throughout.
Frequently asked questions about burritos with Chicken
Can you make burritos ahead, or freeze them?
Yes. Cool the filling quickly, chill within 1–2 hours and use it within 2 days, reheating once until steaming hot. To freeze, wrap each burrito in baking paper and then foil for up to 3 months. Thaw overnight in the fridge and reheat in the foil at 180°C (160°C fan), gas 4, for 20–25 minutes until hot all the way through.
Which cheese works best?
Mature Cheddar melts well and adds plenty of flavour. Mozzarella gives a stretchier result, and Red Leicester is a good alternative with a mild, nutty taste.
Can you use chicken thighs?
Yes, use 500g boneless skinless thighs cut into 2cm pieces and cook them for 10–12 minutes instead. They stay juicier than breast.
Can you make burritos with chicken without rice?
Yes, leave the rice out and add a second tin of beans, or a drained tin of sweetcorn, so the filling still has bulk.
How did you like the recipe?
4.8 / 5 · 75 ratings
