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chicken burrito recipe cut in half showing juicy seasoned chicken refried beans and melted cheese

Chicken Burrito Recipe

A juicy chicken burrito stuffed with seasoned chicken, refried beans, corn, melted cheese and Mexican red rice. Ready in 30 minutes, freezer-friendly, and packs 49 grams of protein per serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 burritos
Course: Dinner, Main Course
Cuisine: American, Mexican-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.2 lb chicken breast sliced in half horizontally
  • 2 tbsp olive oil divided
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 2 tsp cumin powder
  • 2 tsp paprika
  • 0.75 tsp cayenne pepper optional, adjust to taste
  • 0.25 tsp black pepper
  • 0.5 onion chopped
  • 2 garlic cloves finely minced
  • 1 red bell pepper diced
  • 14 oz canned refried beans
  • 0.25 cup water
  • 14 oz canned corn drained, or 9 oz frozen corn thawed
  • 5 flour tortillas approx. 8 inches wide
  • 1.5 cup shredded cheese Mexican blend, cheddar, or Monterey Jack
  • 2.5 cup cooked white rice or Mexican Red Rice
  • 0.25 cup fresh cilantro finely chopped

Equipment

  • large skillet
  • Knife and cutting board
  • Small mixing bowl
  • Aluminum foil

Method
 

  1. Mix together onion powder, oregano, salt, cumin, paprika, cayenne pepper, and black pepper in a small bowl and set aside.
  2. Drizzle 1 tbsp olive oil over the chicken, toss to coat, then sprinkle the seasoning mix over the chicken and toss again until evenly coated.
  3. Heat 1 tbsp olive oil in a large skillet over high heat. Add chicken and cook 2 minutes, flip and cook another 1.5 minutes. Remove from pan, rest 2 minutes, then dice into small pieces.
  4. In the same skillet add chopped onion and garlic and cook 1 minute. Add diced bell pepper and cook 2 more minutes until onion is translucent.
  5. Add refried beans, diced chicken, and water to the skillet. Stir and cook for 2 minutes until the mixture reduces to a thick, juicy consistency.
  6. Lay a tortilla flat and layer rice, chicken filling, corn, cilantro, and cheese in the center, keeping a 2-inch border around the edges.
  7. Fold the bottom edge up over the filling, fold in both sides, then roll up firmly from the bottom.
  8. Optional: Bake foil-wrapped burritos at 350 degrees F for 15 minutes, or pan-fry seam-side down for 2 to 3 minutes per side until golden.

Notes

Refried beans bind the filling and keep it juicy without sogginess. Warm tortillas 15 to 20 seconds before assembling to prevent cracking. Freeze individually wrapped in foil for up to 3 months. Reheat from frozen at 350 degrees F for 40 minutes.
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