Description
This easy spicy chicken burrito is loaded with tender chicken, melty cheese, spicy salsa, and your favorite burrito fixings—all wrapped in a warm tortilla. It’s quick, customizable, and perfect for busy weeknights.
Ingredients
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2 cups cooked, shredded chicken (rotisserie chicken works great)
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1 tablespoon olive oil
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1 packet taco seasoning (or 2 tbsp homemade)
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1/2 cup water
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1 cup cooked white or brown rice
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1 cup canned black beans, drained and rinsed
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1 cup shredded cheddar or Mexican blend cheese
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1/2 cup spicy salsa (plus more for serving)
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1/2 cup sour cream
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1 avocado, sliced
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1/2 cup chopped fresh cilantro (optional)
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1 lime, cut into wedges
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4 large flour tortillas (burrito size)
Instructions
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Season the Chicken:
Heat olive oil in a skillet over medium heat. Add shredded chicken, taco seasoning, and water. Stir and cook for 5–7 minutes until the chicken is heated through and coated in sauce. -
Warm the Tortillas:
Wrap tortillas in a damp paper towel and microwave for 30 seconds, or warm in a dry skillet. -
Assemble the Burritos:
Lay out each tortilla. Add a scoop of rice, black beans, seasoned chicken, cheese, salsa, sour cream, avocado, and a sprinkle of cilantro. -
Roll It Up:
Fold the sides in, then roll the tortilla tightly from the bottom to enclose the filling. -
Optional – Toast the Burrito:
Place the burrito seam-side down in a hot skillet for 1–2 minutes per side to crisp the outside. -
Serve:
Slice in half and serve with extra salsa and lime wedges on the side.
Notes
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You can swap out the chicken for ground beef, turkey, or even tofu for a vegetarian version.
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Add jalapeños or hot sauce for extra heat.
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These burritos are freezer-friendly! Just wrap tightly and freeze; reheat in the microwave or oven.
Nutrition
- Serving Size: 1 burrito
- Calories: 530
- Sugar: 3g
- Sodium: 960mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg