Don’t you hate it when the filling of your Chicken Burrito falls out and you end up with a chaotic mess on your hands? This one won’t! Juicy, cheesy, flavour loaded chicken burrito filling keeps everything together as you munch your way through.
Eat some now, freeze some for later – you can even reheat from frozen!
Chicken Burritos
One of my biggest gripes about Burritos (other than how ridiculously gigantic they can be, far wider than any normal human mouth) is that by the time you get halfway through, you’ve got burrito explosion on your hands.
Rolling technique comes into play – the firmer it’s rolled, the better it holds together. The filling you choose also has an effect – Shredded Beef and Shredded Chicken holds together pretty well.
But chopped chicken more often than not comes tumbling out a few bites in. As for the last few bites – forget about it. It’s just one big diabolical mess (albeit a delicious one).
Which is why I make my chicken burrito filling using refried beans which not only holds everything together, it makes the filling juicy and adds extra flavour!
What you need for Chicken Burritos
Here’s what you need. PLUS TORTILLAS! How did I forget the single most important ingredient for this recipe?? 🤦🏻♀️
Refried beans are the secret ingredient that fills it out and holds everything together
I’ve used seasoned Mexican Red Rice here which is my favourite to stuff into burritos. But feel free to use plain white rice – the Chicken Burrito Filling has so much flavour you won’t feel deprived!
How to make Chicken Burritos
And here’s how I make it:
Sear chicken seasoned with a homemade Burrito spice mix, then chop it up;
Make burrito filling – sautéed onion, capsicum/bell peppers, refried beans, and add the chicken. The filling should be juicy and wet, but not watery – otherwise it will make the burrito soggy;
Pile filling, corn, rice, coriander/cilantro and cheese on a tortilla, then roll up tightly;
Bake or panfry to melt the cheese and warm it all up!
Few things in life rival the sense of smug satisfaction when you’ve got a stash of burritos in the freezer…. and you can reheat from frozen!
How to freeze burritos
Burritos are PERFECT for freezing, making them the ideal standby homemade convenience meal! To freeze, just wrap in paper then foil, place in an airtight container or ziplock bags then freeze.
To reheat:
thaw then oven for 15 minutes; OR
reheat from frozen for 40 minutes.
Dunking Sauce for Burrito
You’ll find the filling for these Chicken Burritos is juicier than most, thanks to the refried beans. So you don’t even need a sauce.
However, I am never one to say no to a sauce for dunking or drizzling or dolloping or smearing, so here are some suggestions:
Sauce for burritos
The Avocado Sauce is pictured in the photo above. But the Queso is secretly my favourite. Seriously, imagine a burrito dunked in a warm Cheesy Mexican Dip?? – Nagi x
Watch how to make it
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Chicken Burrito
Ingredients
- 5 tortillas , flour (approx 20cm/8" wide)
Burrito Seasoning:
- 1 tsp each onion powder, dried oregano, salt
- 2 tsp each dried cumin powder, paprika
- 1/4 tsp black pepper
- 3/4 tsp cayenne pepper (optional, adjust to taste)
Chicken Filling:
- 600g / 1.2 lb chicken breast , sliced in half horizontally (Note 1)
- 2 tbsp olive oil , separated
- 1/2 onion , chopped
- 2 garlic cloves , finely minced
- 1 red capsicum/bell pepper , diced
- 400g/14oz refried beans , canned (Note 2)
- 1/4 cup water
Rice – CHOOSE one:
- 2.5 cups white rice , plain (cooked, Note 3)
- 2.5 cups Mexican Red Rice (the best for Burritos!)
Other Stuffings:
- 400g/14oz canned corn , drained (or 280g/9oz frozen thawed)
- 1.5 cups (150g) cheese , shredded (Mexican blend, cheddar, tasty, Montery Jack)
- 1/4 cup coriander/cilantro , finely chopped
Sauce for dunking – choose:
- Avocado sauce
- Sour cream
- Salsa (restaurant style, smooth)
Instructions
- Burrito Seasoning – Mix Seasoning ingredients. Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
- Cook chicken – Heat 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
- Saute onion – In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
- Finish Filling – Add refried beans, diced chicken and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery and not dry/stodgy! Let cool 5 minutes – will thicken.
Assemble burritos:
- Gently warm tortillas in microwave (makes them pliable), lay on work surface.
- Place rice on lower third, top with Chicken Filling, corn, cheese then sprinkle with coriander. Fold up, burrito style.
- Toasting: Either pan fry over medium high heat (no oil) for 2 minutes each side to make tortilla crispy and melt cheese a bit OR wrap tightly in foil and bake in oven 10 minutes at 180°C/350°F.
- Dunk in sauce(s) of choice or douse with hot sauce of choice, and devour! Suggestions: Avocado Sauce, Guacamole, sour cream, Restaurant Style Salsa, Queso, Nacho Cheese Dip.
- Freezer friendly! Note 4 for directions.
Recipe Notes:
Nutrition Information:
Burrito Fever
I love a good burrito….so handy to have a stash in the freezer!
Life of Dozer
Food Porn for Dogs.
Hi Nagi ,
My family has appreciated my culinary skills during lockdown a lot more now that everyone eats home .
I can only say that it’s all thanks to your amazing collection that comes out “spot on “ each time .
Thank you for elevating my status from a “decent chef “ to an “excellent “ one ( according to my boys )
Xxxxx
Hi Nagi, During stay home at this time, its good to try your recipe “chicken borito” recently heading to groceries to get those ingridients. Thanks for your detailed recipe.
Chicken Burritos were Amazing! We made them for daughters lockdown birthday meal and she loved them. Will use this recipe forever more, thank you x
That’s awesome to hear Lucy, thanks so much! N x
This recipe was a huge hit in our home. The house smelled like a Mexican restaurant. Definitely a keeper and a crowd pleaser! Thank you and your recipes have been a lifesaver for me during these times of quarantine!
That’s great to hear Ana, thanks so much!! N x
I would normally avoid anything with refried beans, but after watching the video, decided to give them a go. ** THEY ARE THE BEST **. Thanks Nagi :). I made eight using large wraps.
Wahoo!!! Thanks for letting me know Tracey! N x
I can’t find refried beans where I live. Any subs?
Just added directions to make your own into the recipe notes! Quick ‘n easy using canned beans 🙂 N x
Made your lovely Tuna bake last night, burritos tonight and fish tacos tomorrow night! what’s in store for next week Nagi?!! Made the burritos with my 10 year old and she loved the process! Delicious! Thank you for all the images and videos as well they demystify the whole process!!
Tried these for the first time and the family loved them…. Although I was a bit stressed assembling the wraps and serving them hot. Any tips for preparing ahead?
Many thanks
Caroline
Hi Caroline, I’m so glad they were a hit! I love making a big batch of these and wrapping individually in foil – this way you can definitely make them ahead of time 🙂 N x
Another terrific recipe Nagi and this made 8 large burritos. I substituted refried beans with a tin of kidney beans which I drained and mashed up. Using your mexican rice recipe also, this makes for a delicious meal. Thanks again!
Sounds perfect Ruth, I’m so glad you enjoyed it! N x
So delicious!
Thanks Chathu!! N x
So delicious!
I absolutely adore your recipes Nagi!
Thank you so much. I have used many of your recipes for my family.
That’s lovely to hear Fi, thanks so much! N x
You have probably solved the problem for a lot of people who just love eating burritos but hate how things spill all over your hands after sometime. The recipe is very helpful and the rolling technique as well.
Yes definitely Merry!! Thanks so much for the feedback 🙂
Hello Nagi,
I have a quick question, refried beans, I havent managed to find them in our general supermarket down here in NZ … maybe they are called something else or could I use something else in their place?
Many thanks
Sarah
Hi Sarah, you can always make them if you can’t find them 🙂
Sounds wonderful- just have 2 quick questions-
1. Do you bake them before freezing?
2. Is nutritional info. per serving or for whole recipe?
Thank you-
Hi Bonnie, freeze before baking. Nutrition is per serving and not for the whole recipe. N x
Hi Nagi, I just wanted you to know that I made this last night and it was wonderful and I have a couple of other recipes of your’s and they have been hits and out of the ball park. Thank you for the great recipes and your precise directions. thanks again
You’re so welcome Janette, thanks so much for the great feedback ❤️N x
These look super delicious, I’m definitely trying them soon. Thanks for sharing another great recipe!
You’re so welcome Marianne!
Fabulous recipe. Made for dinner last night with the red rice and wow, we all loved it to bits. Going in rotation. Thank you Nagi for another winner!
WOOT! That’s great to hear Beatrice! N x
Hello I want to try this as I’ve had gr8 success with many of your other recipes!! I just can’t find refried beans in our local NZ supermarket 🤔 could they be called something else down here or what brand do u get?
Thanks
Hi Sarah – I found them at our local New World – they were in the “foreign food” section, not with the rest of the tinned veg (it took me ages to find them…) – the only option was a La Morena brand (slightly larger tin than the recipe needed, but made no difference to the end result)
Hi Sarah, you can definitely make your own with Pinto beans – you really need the refried beans for this recipe 🙂
Nagi these are delicious! I have a few of your recipes as firm favourites but these are incredible. So much flavour packed into them and the refried beans are a game changer! I made the red rice (highly recommend- so tasty) and added some of the avocado sauce and shredded iceberg lettuce inside the burrito. Will definitely be making these again. Thank you for your amazing recipes. Your sliding scale is incredible, so clever and so helpful.
Nailed it Sammy!!! 🙌