Chicken Burrito Recipe with Cilantro-Lime Rice

Easy shredded chicken burritos packed with smothered chicken and fajita vegetables, refried beans, Spanish rice, and cheddar cheese. Make a batch to enjoy now or freeze for later—these burritos are perfect for meal prep and weeknight dinners.

Easy Chicken Burritos — Perfect for Meal Prep

These shredded chicken burritos are one of our favorite make-ahead recipes. They combine saucy shredded chicken, sautéed peppers and onions, refried beans, Spanish rice, and melted cheddar for a satisfying handheld meal. Prepare a large batch, eat some now, and freeze the rest for quick lunches or dinners during the week.

What goes in a chicken burrito?

A classic chicken burrito usually contains shredded or diced chicken, Spanish or Mexican rice, refried beans, and cheese. Common additions include sautéed peppers and onions, salsa, guacamole, and extra seasonings for a personalized flavor profile.

What You Need

This recipe uses straightforward, pantry-friendly ingredients. You can swap items to suit taste or dietary needs.

• Sliced veggies: white onion, yellow pepper, green bell pepper
• Canned goods: tomato sauce, green chiles, refried beans
• Chicken broth or water
• Taco seasoning
• Shredded chicken (rotisserie works well)
• Spanish rice (boxed or homemade)
• Mexican shredded cheddar cheese
• 12-inch flour tortillas
• Olive oil

Add-Ins and Swaps

• Roasted sweet potato: adds heartiness and a touch of sweetness.
• Different beans: black beans, kidney beans, or chili beans can replace refried beans.
• Rice swap: use cilantro-lime rice instead of Spanish rice for a fresher finish.
• Extra seasoning: sprinkle taco seasoning on the cooked burrito for more flavor.
• Breakfast twist: add scrambled eggs to turn these into hearty breakfast burritos.

How to Make Shredded Chicken Burritos

Below is a clear, step-by-step guide. Adjust quantities in the ingredients list to suit the number of servings you want to make.

Make Smothered Chicken & Veggies

1. Heat a large skillet or Dutch oven over medium-high heat and add olive oil.
2. Once the oil is shimmering, add the sliced onion and sauté 2–3 minutes until fragrant.
3. Reduce heat to medium and add the sliced bell peppers. Sauté another 4–5 minutes until the peppers soften.
4. Add the tomato sauce, green chiles, chicken broth (or water), and taco seasoning. Stir to combine into a thick sauce.
5. Add the shredded chicken and toss it with the vegetables and sauce until well coated.
6. Bring the mixture to a boil, then lower the heat and simmer until the sauce reduces by about one-quarter. Remove from heat and set aside.

Assemble the Burritos

Lay a 12-inch tortilla flat. Spread about 3 tablespoons of refried beans across the center, then add 1/4 cup Spanish rice, 2 tablespoons shredded cheese, and roughly one-eighth of the chicken mixture. Fold the sides in and roll tightly to form the burrito. Repeat until all tortillas are filled.

Enjoy Now, Heat Up, or Freeze for Later

If eating immediately, you can serve the burritos as-is, or heat them to melt the cheese and crisp the tortilla. Burritos also freeze very well for future meals.

Heating Instructions

To get a warm, slightly crisp exterior and melted cheese inside, reheat on the stovetop or in the oven.

Stovetop

1. Heat a large skillet over medium-high and add 1 tablespoon olive oil.
2. Place the burrito in the pan and brown for 2–3 minutes per side until golden and heated through.
3. Remove and let cool briefly before serving.

Oven

1. Preheat oven to 425°F and grease a baking sheet or casserole dish.
2. Arrange burritos in the dish, sprinkle with additional cheese if desired, and drizzle with a little olive oil.
3. Bake 10–15 minutes until the tortillas brown slightly and cheese melts.
4. Remove and let rest a few minutes before serving.

Freeze for Later

To freeze, wrap each burrito tightly in aluminum foil, removing as much air as possible. Label with the date and store in the freezer for up to 3 months. This makes planning meals easy—simply reheat from frozen or thaw first.

How to Reheat

Reheating options depend on whether the burrito is frozen or thawed:

• From frozen: Remove foil, place burrito on a microwave-safe plate, use the defrost setting for 2–3 minutes (flip every minute), then microwave on high for 60–90 seconds until hot. Alternatively, bake at 350°F for 20–30 minutes until heated through.
• From thawed: Microwave on high for 60–90 seconds or re-crisp on the stovetop for 1–2 minutes per side.

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Recipe Card — Easy Shredded Chicken Burritos

This recipe yields 8 burritos.

Recipe Summary

Prep: 20 mins · Cook: 15 mins · Total: 35 mins · Serves: 8

Author: Emily Richter

Ingredients

Smothered Chicken & Fajita Veggies

• 2 tablespoons olive oil
• 1/2 white large onion, sliced
• 1 large yellow pepper, sliced
• 1 large green pepper, sliced
• 1 (15-oz.) can tomato sauce
• 1 (15-oz.) can green chiles
• 1/2 cup chicken broth or water
• 3 tablespoons taco seasoning (or one store-bought packet)
• 1 lb shredded chicken (rotisserie or homemade)

Other

• 8 — 12-inch flour tortillas
• 1 (15-oz.) can refried beans
• 2 cups Spanish rice (about 8 oz store-bought)
• 1.5 cups Mexican shredded cheddar cheese

Instructions

1. Heat a large skillet or Dutch oven over medium-high heat and add the olive oil.
2. Add the sliced onion and sauté 2–3 minutes until soft and fragrant.
3. Reduce heat to medium, add the sliced bell peppers, and cook 4–5 minutes until tender.
4. Stir in the tomato sauce, green chiles, chicken broth (or water), and taco seasoning. Simmer to form a thick sauce.
5. Add the shredded chicken and toss to coat in the sauce and vegetables.
6. Bring to a boil, then lower the heat and simmer until the sauce reduces slightly. Remove from heat.
7. To assemble: spread about 3 tablespoons refried beans on a tortilla, add 1/4 cup Spanish rice, 2 tablespoons shredded cheese, and 1/8 of the chicken mixture. Fold the sides in and roll tightly.
8. Repeat until all burritos are assembled.
9. If eating immediately, heat on the stovetop or in the oven as described above. To freeze, wrap each burrito in foil and store for up to 3 months.

Stovetop Reheat

1. Heat 1 tablespoon olive oil in a skillet over medium-high.
2. Brown the burrito 2–3 minutes per side until heated and crisp.

Oven Reheat

1. Preheat oven to 425°F. Place burritos on a greased baking sheet, top with cheese and a drizzle of oil if desired.
2. Bake 10–15 minutes until golden and cheese melts.

Freezing and Reheating from Frozen

1. Wrap burritos in foil, remove excess air, label with date, and freeze up to 3 months.
2. To reheat from frozen in the microwave: unwrap, defrost 2–3 minutes (flip each minute), then microwave on high 60–90 seconds until hot. For oven reheating, bake at 350°F for 20–30 minutes.

Nutrition (approx. per burrito)

Calories: 481 kcal · Carbohydrates: 50 g · Protein: 27 g · Fat: 16 g · Fiber: 7 g · Sugar: 5 g

Nutrition information is an estimate and should be used as a general guideline.