chicken burritos

<p>These simple, individual chicken burritos make for a filling, healthy, and satisfying lunch or dinner anywhere and anytime. </p>

On-the-Go Chicken Burritos {Freezer Meal}

olive oil

(about 1 lb) chicken breasts,

water

black beans

corn

brown rice

(adjust

cheddar cheese

(8-inch) whole wheat tortillas

Guacamole

Heat oil in a large skillet over medium heat. 

When the oil is shimmery, add the chicken and sauté until cooked through (no longer pink), about 3-4 minutes.

Add water, taco seasoning, black beans, corn, brown rice, and salsa. Bring the mixture to a simmer and then turn the heat down to low. Let mixture simmer for 5 minutes, stirring occasionally.

Assemble burritos. To each tortilla, add a generous 1/3 cup chicken and bean mixture and 3 tablespoons shredded cheddar cheese . Pull in each end of tortilla and roll up tightly. (Freezing instructions begin here.)

Warming options:

Wrap tortilla in foil and heat through in a 350 degree oven for about 15-20 minutes. (from frozen, 20-30 minutes)

Wrap tortilla in a moist paper towel and warm in the microwave in 30 second increments until heated through.

Make It Now: 

Chicken Burritos - a Classic Mexican dish that will have the entire family, including those picky kids, running to the dinner table.

Chicken Burritos

lb chicken breasts

onion

garlic (minced)

salt and pepper

tsp chili powder

tsp cumin

t tomatoes (chopped)

bean medley beans

jalapeno (chopped)

flour tortillas

cheddar cheese (shredded)

salsa

sour cream

Preheat your broiler.

Heat olive oil in a large skillet. Add chicken breast and cook until no longer pink. Add onion and garlic to the skillet and stir. Season with salt and pepper, chili powder and cumin. Cook until onion is translucent. Add tomatoes, beans and jalapeno and mix well. Cook for another 2 to 3 minutes then set aside.

To assemble add 1/3 to 1/2 cup of the chicken mixture to the center of each tortilla. Sprinkle with a little cheddar cheese. Roll up each tortilla and secure with a couple toothpicks. Place burritos under the broiler for about 2 to 3 minutes until cheese has melted and tortillas are slightly golden.

Serve with salsa and sour cream.

With this recipe, you will be getting more than just tasty, healthy, and irresistible chicken! These Instant Pot healthy chicken burrito bowls are simply AMAZING. Keep reading to find out why you need this recipe in your life!

Instant Pot Healthy Chicken Burrito Bowls Recipe

boneless, skinless chicken breasts (frozen)

brown rice (uncooked)

tomatoes

Tablespoons minced garlic

Tablespoons cumin

onion powder

Tablespoons chili powder

chicken broth

romaine lettuce

avocado (Diced)

salsa or pico de gallo

Combine all the ingredients in the Instant Pot. Lock the lid into place and turn the knob to SEALING.

Push MANUAL or PRESSURE COOK and cook for 25 minutes. When done release by turning the pressure valve to VENTING.

Open the lid and remove the chicken to shred.

Add the chicken back into the Instant Pot and stir well.

Place the romaine lettuce in your bowl. Top beans, rice, and shredded chicken. Sprinkle with cheese, salsa, and avocado if you&#39;d like!

Air Fryer chicken burritos are great to serve for dinner. Yes, you can make chicken burritos in the Air Fryer. Use rotisserie chicken or leftover chicken. Great to serve for dinner, to meal prep, or for lunch.

Air Fryer Chicken Burritos

150-gram cooked rice (5⅓ oz)

green beans cooked shredded rotisserie chicken (7 oz)

burrito seasoning

garlic

tomato salsa

shredded cheese (optional)

Prepare long-grain white rice in an Instant Pot...

Prepare long-grain white rice in an Instant Pot according to the instructions

Clean the green beans, add them to a...

Clean the green beans, add them to a pot with water and bring to a boil. Cook for 10 minutes then drain

Finely chop the onion and mince garlic. Take...

Finely chop the onion and mince garlic. Take a cast-iron skillet and heat it to medium-hot. Add olive oil before adding the chopped onion and garlic

Stir continuously until soft, this takes about 4...

Stir continuously until soft, this takes about 4 minutes. Then add the shredded chicken. Combine the chicken and onion mix. Then add the burrito seasoning and add ¼ cup of water

Let it simmer for 5 minutes then you...

Let it simmer for 5 minutes then you can let it cool

Now take a tortilla, and add one to...

Now take a tortilla, and add one to two tablespoons of rice, in the middle of the tortilla

Add 2 tablespoons of chicken mixture on top...

Add 2 tablespoons of chicken mixture on top of the rice and a tablespoon of green beans. Sprinkle with grated cheese and add your favorite tomato salsa

Fold your burritos and wrap them with foil....

Fold your burritos and wrap them with foil. Preheat the Air Fryer to 400℉/200℃. Add the burritos to the Air Fryer and warm them for 5 minutes

Serve immediately

Use storecupboard ingredients and leftovers to make this nutritious and easy Mexican-style lunch. The filling for the burritos can be made ahead

Healthy chicken burritos

tsp rapeseed oil

cumin seeds

powder,

can black beans

can sweetcorn, drained

tomato purée

garlic clove, finely grated

pouch cooked wholegrain rice (or leftover cooked brown rice)

coriander, chopped

avocados,

lime, juiced

wholemeal tortilla wraps

Heat the oil in a large non-stick frying pan and cook the pepper, covered, for 10 mins over a low heat until softened and lightly charred.

Meanwhile, in a dry frying pan, toast the spices gently over a low heat for 2-3 mins until fragrant, then tip in the beans, along with their liquid, the sweetcorn, tomato purée and garlic. Mix well and turn the heat up to medium so the mixture bubbles, then stir in the rice, chicken and coriander. Cook for 3-4 mins until piping hot. Will keep chilled for up to a day. Leave to cool completely first. Reheat in a pan or the microwave until piping hot.

Toss the avocado in a bowl with the lime juice. Lay the tortillas out on a work surface and pile the rice down the centre leaving a space at either side. Top with the peppers and avocado, then fold up the tortillas at each end to enclose the filling and tightly roll up the wrap. Put in the pan that you cooked the peppers in, seam-side down, and cook gently on each side over a low heat to lightly toast, about 2-3 mins. You may need to do this in batches.

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

(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!

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