Chicken and rice burrito

My chicken and rice burrito recipe is full of flavour, juicy and very easy to prepare at home. Make them ahead and have them ready for a quick weekend breakfast.

Chicken burritos are also a quick and easy dinner and believe me, everyone loves those warm and juicy wraps filled with a flavoured blend of chicken, spices and vegetables.

Chicken and rice burritos piled on a cutting board.

One of the first Mexican dishes I was able to make here in Italy was chicken burritos. There’s a small store near my home where they sell ingredients from all over the world. Japanese noodles, Chinese wraps, Indian spices, Brazilian liquors and much more.

Among those, they sell different treats and ingredients from my country, Mexico. Things like spicy sauces, flour tortillas, dry chilies, corn chips and corn flour.

Going to that shop store always made me feel like I was a child in a lunar park. Happy. I will leave the shop with bags full of my favorite treats like mazapán, salsa Valentina, corn chips, candies and of course: Flour tortillas.

A photo showing the inside of a chicken and rice burrito.

My husband loves chicken burritos. I like to make them with shredded chicken, onions and red/yellow bell peppers.

Adding a little bit of ground cumin makes the dish taste really good but don’t add too much since that’s is a common mistake most people does when they cook Mexican food (blame store bought Tex-mex food).

Make them ahead

I like to make those chicken and rice burritos when we have people over for dinner. Specially if they’re our italian friends because this version have also a Mediterranean flavour thanks to the bell peppers and tomatoes.

They will love it and always ask for the recipe. I also like how easy is to make those burritos in advance, put them in the fridge and then just heat them up when needed it. It saves a lot of time!

To this day I don’t even buy the tortillas in the store. I like to make my own since I discovered how easy and fast is to make flour tortillas at home, specially if you use your sourdough discard.

And for the rice, there’s nothing better than an authentic red mexican rice. Or you can also use rice’s leftovers!

What Tortillas Work Best for Burritos?

Flour Tortillas are the best because they’re softer and moister. They won’t break or crack so easily allowing them to be rolled in a more easy way.

Also, they’re more easy to heat, just a few seconds on a hot skillet or comal and they will be ready to roll.

When making a chicken and rice burrito, just make sure the tortilla is warmed before wrapping so it remains soft enough to fold. Making so will avoid the liquid from leaking out through crackers.

How to Fold a Burrito in 1, 2, 3

Warm up the tortillas and wrap them in a damp kitchen towel to keep them moist while working. Read this article about how to heat tortillas at home.

  1. Place a scoop of filling slightly off center of the tortilla, lengthwise.
  2. Fold one of the sides in, then repeat with the top and bottom.
  3. Next, roll up the other side in to wrap everything in and you are done.

Chicken burritos

12 burritos
A quick and easy dinner or breakfast that everyone loves! Those juicy and flavoured burritos are so rich in flavour that they won't last so much on the table.
Use your leftover roasted chicken to make those delicious burritos and be ready to enjoy them in a weekend dinner with family or friends. Don't forget the margaritas too!
5 from 4 votes
Prep: 20 mins
Cook: 15 mins
Total: 35 mins

Ingredients
  

  • 12 flour tortillas see notes
  • 2 cups shreded chicken breast
  • 1 small red bell pepper
  • 1 small green pepper
  • 1 medium white onions
  • 2 medium fresh tomatoes
  • 1 green jalapeno chili (or any kind of green chili)
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • Fresh cilantro sprigs
  • olive oil
  • pepper
  • salt

To serve

  • 3 cups shredded iceberg lettuce
  • 2 cups mexican red rice

Instructions
 

  • Roughly chop the tomatoes and finely slice the onions and jalapeno. Set separately.
  • Cut the bell peppers into strips and set aside.
  • Set a skillet over medium heat, add 1 tbs olive oil and add the bell peppers stirring constantly for 5 minutes.
  • Add the onions and jalapeno, a tsp of oil and mix together with the peppers until combined.
  • Add the tomatoes and chicken, mix and let the tomatoes juice release. (see notes)
  • Season the chicken mixture with garlic powder, ground cumin, salt and pepper.
  • Let all cook for 8-10 minutes or until the bell peppers are tender and the liquids are gone.
  • Remove from heat and let the mixture stand 10-15 minutes or until mixture comes to warm room temperature.
  • Pop a tortilla onto a skillet for 1 minute to soften, then place onto a board.
  • Put a handful of shredded lettuce and 2 tablespoons of red mexican rice, then spoon some of the chicken mixture on top.
  • Wrap up onto a burrito-style and set in a plate. Repeat with the remaining ingredients.
Notes
Course main dish
Cuisine mexican

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4 Comments

  1. 5 stars
    So the tortillas won’t have a weird texture after being store in the fridge and then heated up? I did the recipe yesterday and everybody Loved it! Indeed is not the same taste as the fast food chains, it’s even better!

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