chicken burrito recipe

Chicken Burrito Recipe for busy people! Meal prep 17 chicken burritos in an hour in Instant Pot or on the stove and freeze for later. Or turn shredded chicken burrito into a low carb Instant Pot chicken burrito bowl.

Chicken Burrito

brown rice (rinsed & drained)

black beans (rinsed & drained (skip if cooking on the stove))

chicken breasts (boneless & skinless)

tbsp taco seasoning (low sodium)

tbsp cumin

garlic powder

salt

water broth

salsa

corn (frozen

cilantro (chopped)

onion

oz any soft cheese (shredded)

green or red cabbage (thinly shredded)

17 large whole wheat tortillas

In Instant Pot, add brown rice, black beans, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water. No need to stir.

Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. In the meanwhile, chop cilantro and onion; shred cabbage and cheese.

After Instant Pot has finished cooking, do Quick Release by turning the valve to Venting. If beans look a bit dry on top, it's OK. They will soak up more liquid as you stir.

Shred chicken using 2 forks right in the pressure cooker. Then add salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.

Instant Pot

The only difference is that you will have to use 2 x 15 oz cans of low sodium black beans, rinsed &amp; drained.

In a large pot, add brown rice, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water (everything but black beans). Cover, bring to a boil, reduce heat to low and cook for 45 minutes or until water is absorbed.

Shred chicken right in the pot. Add canned black beans, salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.

Stovetop

Tear 17 sheets of aluminum foil for wrapping the burrito.

Place tortilla on top of foil. Add 3/4 cup of filling below the center and near to the edge closer to you. Top with some shredded cabbage and cheese.

Fold up the bottom to almost cover the filling. Then fold up the edges. Roll up tightly and then roll again in foil. Picture tutorial above will help.

How to Wrap Burrito

If frozen, thaw first overnight in the fridge.

Bake at 450 for 20-25 minutes. It takes a while for burritos to get warmed through and cheese to melt. I was surprised as well.

That's why I like to broil for 10-15 minutes.

You can also warm burritos up in a microwave without tin foil. Keep your eye on it as ovens vary. I would start with 2 minutes.

How to Reheat Burrito

https://content.jwplatform.com/videos/CrLo2Ltp.mp4

Chicken Burrito Recipe for busy people! Meal prep 17 chicken burritos in an hour in Instant Pot or on the stove and freeze for later. Or turn chicken burrito into a low carb burrito bowl.

Chicken Burritos

Covered in red, green and white (the Mexican flag colors), this Chicken Burrito Recipe brings the flavors of Mexico to your dining room table.

Chicken Burrito Recipe with Red and Green Sauce

chicken broth (divided)

long grain rice (rinsed)

(15 oz) can pinto beans (drained and rinsed)

chili powder (divided)

salt and pepper (divided)

green onions (thinly sliced)

vegetable oil

garlic (minced)

(8 tomato sauce

chicken breasts

cilantro

(10-inch) flour tortillas

avocados

oz Monterey Jack cheese (shredded)

tomatillo salsa

water (as needed)

Mexican crema

Cook Rice

In a medium saucepan, combine 1 1/4 cups of the broth, the rice, beans, 1 1/2 teaspoons of the chili powder, and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Cover the pan and reduce the heat to low. Cook until the rice is tender and the liquid has been absorbed, about 20 minutes. Remove from the heat and let the pan sit, covered, for 10 minutes. Add the green onions and fluff with a fork. Cover to keep warm.

Cook Chicken

Meanwhile, combine the oil, garlic and remaining 3 tablespoons of chili powder in a large saucepan set over medium-high heat. Cook until fragrant, 1-2 minutes. Stir in the tomato sauce and remaining 1 cup of chicken broth. Bring to a simmer. Nestle the chicken into the sauce, then cover and reduce the heat to medium-low. Cover and cook until the chicken registers 160ºF, 10 to 15 minutes, flipping the chicken halfway through cooking.

Shred

Transfer the chicken to a cutting board and allow to cool slightly. Use 2 forks to shred the chicken. Place the chicken in a bowl then toss the chicken with 1/4 cup of the cooking sauce plus 2 tablespoons of cilantro. Set the remaining sauce aside.

Preheat

Place the oven rack in the middle of the oven and preheat the oven to 450ºF. Line a baking sheet with aluminum foil.

Bake

Wrap the tortillas in a damp towel and microwave until they are soft and pliable, about 1 minute. Lay the tortillas on a work surface, then place a mound of rice down each tortilla, close to the edge. Top with some of the chicken, avocado, and Monterey Jack cheese. Fold the sides then the bottom over the filling, rolling tightly into a burrito. Place the burritos seam side down on the baking sheet, cover with foil, and cook until heated through, 20-30 minutes.

Heat

Before serving, whisk the salsa and 2 tablespoons of cilantro together in a bowl. Cover and microwave on high for 1 minute. Reheat the red sauce in the saucepan over medium heat until hot, adding water as needed to loosen the sauce.

Serve

Arrange the burritos on individual plates. Pour the tomatillo sauce over one half of each burrito, and the red sauce over the other half. Drizzle the top with Mexican crema and sprinkle on additional cilantro to serve.

My family loves these burritos, even our three picky teenagers. Thanks for sharing!

This was delicious and my picky teenagers loved it too. Thanks!

These were so good.  I had a hard time with the 450 for 20 - 30 minutes, so I altered my temp and time. Can you convince me that your timing and temp won't burn or set off the smoke alarm? Lol.  Will be making these again.  Thanks!

I just made these tonight and OH MY GOSH! My husband ate two (THEY ARE HUGE) and said he is looking forward to consuming the rest at lunch tomorrow. Haha. I was also surprised how easy they were to put together. When I first read the recipe I thought it would be a little overwhelming with a 1 year old and 3 year old running around but I was wrong! Can't wait to make them again!

These 30-minute chicken burritos are the perfect meal prep solution! They&#039;re incredibly easy to make, freezer-friendly, and loved by the whole family.

Chicken Burrito Recipe

olive oil

lbs chicken breast

tbsp taco seasoning

refried beans

white rice

oz Mexican blend shredded cheese

flour tortillas

Heat a large skillet over medium-high heat and add the olive oil. Add the chicken pieces and cook until they are lightly golden and cooked through, about 6–8 minutes, stirring occasionally.

Add Taco Seasoning

Sprinkle in the taco seasoning and stir to coat the chicken evenly. Let the chicken cook for another 2–3 minutes until it is well seasoned and slightly caramelized.

Warm Up Beans &amp; Rice

In a separate pan, warm the refried beans until they are smooth and heated through. Warm the rice as well.

Assemble

Lay out the tortillas and spread a layer of refried beans in the middle, then add the rice, seasoned chicken, and a generous sprinkle of cheese.

Toast Burritos &amp; Serve

Fold in the sides and roll each tortilla into a burrito. If desired, toast the burritos seam-side down in a dry skillet until they are golden and crisp. Enjoy!

https://www.youtube.com/watch?v=RzWjIyb_ZkI

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