Description
Spicy chicken burritos pack mouthwatering Mexican flavors into one delectable handheld meal. Packed with zesty seasonings and fresh ingredients, this quick recipe delivers restaurant-quality comfort straight to home kitchens.
Ingredients
Scale
- 2 cups (475 ml) chicken, shredded or chopped (rotisserie works great)
- 4 large flour tortillas
- 1 cup (240 ml) rice, white or brown, cooked
- 1 cup (240 ml) cheese, shredded (cheddar, Monterey Jack, or blend)
- ½ cup (120 ml) black beans, rinsed and drained
- ½ cup (120 ml) corn (optional)
- ½ cup (120 ml) salsa or hot sauce
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 ml) chili powder
- ½ tsp (2.5 ml) smoked paprika
- ½ tsp (2.5 ml) cumin
- ¼ tsp (1.25 ml) garlic powder
- ¼ tsp (1.25 ml) onion powder
- ¼ tsp (1.25 ml) crushed red pepper flakes (optional, for extra heat)
- Salt and pepper, to taste
- Optional: sour cream, guacamole, lettuce, diced tomatoes, jalapenos
Instructions
- Spice Preparation: Heat olive oil in a skillet over medium flame. Generously coat chicken with chili powder, paprika, cumin, garlic powder, onion powder, red pepper flakes, salt, and pepper.
- Chicken Cooking: Thoroughly sauté chicken for 3-4 minutes, ensuring even spice distribution and complete heating.
- Tortilla Warming: Soften tortillas in a dry skillet or microwave until pliable and flexible.
- Burrito Assembly: Create layers on tortilla with rice, spiced chicken, beans, corn, cheese, and salsa. Include desired additional toppings for personalized flavor.
- Rolling Technique: Carefully fold tortilla sides inward, then roll from bottom upward creating a compact, sealed burrito package.
- Optional Toasting: For crispy exterior, place burritos seam-side down in hot skillet, browning each side for 1-2 minutes until golden and crunchy.
- Serving: Slice diagonally and serve immediately while warm, allowing flavors to meld and textures to shine.
Notes
- Adjust red pepper flakes and chili powder based on personal heat tolerance, starting with smaller amounts and gradually increasing for perfect spiciness.
- Ensure chicken reaches 165°F internal temperature for food safety, using a meat thermometer to check doneness without overcooking.
- Warm tortillas briefly to prevent cracking during rolling, keeping them soft and flexible for seamless burrito assembly.
- Swap proteins like tofu or black beans for vegetarian version, use cauliflower rice for low-carb option, and experiment with different cheese and salsa varieties to match dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg