Chicken Burrito

Chicken Burrito is the PERFECT grab-and-go meal made with chicken breast, Mexican rice, refried beans, cheddar cheese, and seasoning, wrapped in a flour tortilla and frozen until you need it!

We love easy Mexican recipes including our favorites: Spanish Rice (Mexican Rice), Chicken Fajitas, and our super popular Best Homemade & QUICK Enchilada Sauce.

Chicken Burrito

Chicken Burritos are one of my all-time favorite grab-and-go recipes because they’re insanely easy to make, while being absolutely delicious every single time. They also keep really well in the freezer, so you can make a big batch at one time and pull them out anytime over the next two months.

This is made with really fresh ingredients, which is exactly why it blows store-bought burritos out of the water when it comes to flavor and texture.


You can make this recipe with steak, lamb, or turkey. Just cook it completely, then chop it the same way as you would for chicken.



  • Using the sauté function, add the onions, oil, and seasoning. Cook stirring for 2-3 minutes, until onions are translucent.
  • Add all other ingredients (except for tortillas, sour cream, beans, and rice).
  • Seal the lid and pressure valve. Cook on high for 10 minutes and release naturally.
  • When the pressure releases, remove the lid and take out the chicken. Dice and stir back into the sauce.
  • Build as usual.

Mexican Chicken Burrito


  • Add everything except for the tortillas, rice, beans, and sour cream to the slow cooker. Stir to mix everything together.
  • Cook on high for 4 hours, or on low for 8 hours. Remove the chicken and dice into small pieces.
  • Stir back into the pot. Assemble according to the original recipe.


  • You can replace the Mexican rice with brown rice and use low-fat refried beans, cheese, and sour cream to lighten this recipe up a little bit.
  • If you don’t want to cook your own, you can use a rotisserie chicken. This is also a great way to use up leftovers!
  • If you don’t have refried beans, you can substitute with pureed black beans.
  • Add a sprinkle of cayenne pepper or a dash of hot sauce to add some more heat to your dish.
  • You can also omit the tortillas and divide the filling among freezer-safe containers for burrito bowls.
  • If you’re going to eat some right away, top with fresh cilantro, sour cream, and avocado slices.

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Mexican Chicken Burrito
5 from 7 votes

Chicken Burrito

Chicken Burrito is the PERFECT grab-and-go meal made with chicken breast, Mexican rice, refried beans, cheddar cheese, and seasoning, wrapped in a flour tortilla and frozen until you need it!
Course Main Course
Cuisine Mexican
Keyword chicken burrito
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 543 kcal
Author Sabrina Snyder


  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • 1 pound chicken breast boneless skinless
  • 1/2 cup chopped onion
  • 3 cloves garlic minced
  • 3 Tablespoons tomato paste
  • 1/2 Tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 2 Tablespoons fresh lime juice
  • 1/4 cup water
  • 2 cups prepared Mexican rice
  • 1 15 oz. can refried beans
  • 2 cups shredded cheddar cheese
  • 8 Tablespoons sour cream
  • 8 large large 10-inch flour tortillas


  1. Add the canola oil to a cast iron skillet on medium heat, season the chicken with salt and cook for 4-5 minutes on each side before removing from the pan and adding in the onion and garlic to skillet, cooking for 1-2 minutes.

  2. Add tomato paste, cumin, chili powder, oregano, salt, lime juice and water. Cook and stir until mixture comes to a slight boil. Reduce heat to low and cook for 5 to 8 minutes or until thoroughly heated while you chop the chicken finely and add it back into the pan to cook down with the mixture.

  3. Remove from heat and let stand 15 minutes or until mixture comes to warm room temperature.

  4. Lay tortillas out on a flat surface and divide the beans, chicken, rice, cheddar cheese and sour cream among the 8 tortillas. Fold each burrito-style.

  5. Wrap each burrito with saran wrap, and then place burritos in a freezer-safe ziplock bag. Freeze up to 2 months.
  6. To Reheat: Unwrap burrito from plastic wrap. Place on a microwave-safe plate. Microwave 2 to 3 minutes or until heated through.

Nutrition Facts
Chicken Burrito
Amount Per Serving
Calories 543 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 72mg24%
Sodium 1128mg49%
Potassium 445mg13%
Carbohydrates 62g21%
Fiber 4g17%
Sugar 4g4%
Protein 27g54%
Vitamin A 590IU12%
Vitamin C 3.2mg4%
Calcium 297mg30%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Mexican Chicken and Bean Burrito

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I made these in the pan and they were absolutely delicious. Much more what I was looking to create than another recipe I tried. I’d like to try doing the Instant Pot version, but I’m worried there’s not enough liquid. I thought 250ml was the minimum but you’ve only got 1/4 cup of water (from the UK so I don’t think in cups, but I work out that’s about 55ml)? Plus with the tomato purée I’d worry about the burn message… can you reassure me?!

  2. Ok, this was the BOMB. The chicken filling is on-point! The only change I made was to add avocado to the burrito. Thank you for the recipe…I’ll be making this again, and again, and again….

  3. The ingredient list notes cheddar cheese. I can’t seem to find when to add this to the burrito. When do you add the cheddar cheese…is on on top? Thanks for the great recipes.

    1. Thanks for catching that! How could I have missed adding in the glorious cheese?! I’ve edited it but you’ll want to add it while you’re doing the assembly of the tortillas.

  4. I love burritos but never think to make them! These look so good, I’m craving them now! Saving this recipe!!

  5. Fun recipe who doesn’t love a good chicken burrito? And better when is homemade and made with lots of love

  6. I’m not sure why I never make these for my three teenagers. I think they would love them and I appreciate that I can make them ahead!

  7. I honestly can’t remember the last time I had a burrito — ever since soft tacos and street tacos became a “thing” I’ve gone with that… but now I remember how much I loved burritos. I appreciate your rotisserie chicken tip too! Easier some nights!

  8. I really like that you include instructions for freezing and re-heating. These will be great to have on hand for after school snacks.