This Easy Chicken Burrito recipe is the ultimate weeknight dinner, packed with juicy pulled chicken, tender sautéed vegetables, and creamy homemade guacamole. By simmering the shredded chicken in a savory broth and salsa mixture, every bite is infused with incredible flavor that rivals your favorite burrito shop.
With a toasted flour tortilla holding together a hearty filling of beans, cheese, and fresh toppings, this meal is satisfying, customizable, and perfect for the whole family.
Recipe Details
- Flavor Profile: The chicken is savory and tangy from the lime and salsa simmer, while the sautéed peppers add a smoky sweetness and the guacamole brings a rich, cooling creaminess.
- Texture: Soft tortillas (crisped in the pan) wrap around tender shredded chicken, crisp-tender veggies, and soft pinto beans.
- Time: 20 minutes active prep, 15 minutes boil time, 5 minutes simmer time.
- Difficulty: Easy. It involves simple boiling, sautéing, and rolling.
What You’ll Need
To make this recipe, you will need a pot to boil the chicken and a large pan or skillet to simmer the filling and sauté the vegetables. A sharp knife is needed for slicing the peppers and onions. The ingredients rely on fresh chicken breasts, colorful produce, and pantry staples like chicken broth, canned beans, and flour tortillas.
Ingredient Notes
- Chicken Breasts – You will need 1 lb of chicken breasts. Boiling them first creates a neutral base that shreds easily, which then absorbs the flavor of the broth and salsa during the second cooking step.
- Salsa & Chicken Broth – These two ingredients create the sauce for the pulled chicken. The broth keeps it moist, while the salsa adds tomato and chili flavor.
- Avocados – Ripe avocados are essential for the guacamole. They should be soft to the touch so they mash easily.
- Peppers and Onions – A mix of red and green peppers along with red onion adds crunch, color, and sweetness to the burrito. Sautéing them on high heat gives them a fajita-style flavor.
- Pinto Beans – Canned pinto beans add a creamy texture and earthy flavor. Be sure to rinse and drain them well.
- Flour Tortillas – Large flour tortillas work best for burritos as they are pliable and hold a lot of filling.
- Cheese – Use your favorite shredded cheese, such as cheddar, Monterey Jack, or a Mexican blend.
Add-ins and Substitutions
- Rice – To make the burrito even more filling, add a scoop of cilantro lime rice or Mexican rice.
- Beans – If you prefer black beans over pinto beans, they are an easy 1:1 swap.
- Spicy Kick – Add sliced jalapeños to the sautéed veggie mix or use a hot salsa for the chicken simmering step.
- Vegetables – Corn or zucchini can be sautéed along with the peppers for extra nutrition.
How to Make Easy Chicken Burrito
- Boil Chicken: Boil the chicken breasts in hot water for 15 minutes or until almost fully cooked and easily shreddable. Remove from water and shred the chicken once it has cooled slightly.
- Simmer Chicken Filling: Heat 1 tbsp olive oil in a large pan on medium heat. Add the diced yellow onion and minced garlic, sautéing for 2 minutes until fragrant. Add the shredded chicken, chicken broth, salsa, the 2 tbsp ingredient, and lime juice. Season with salt and pepper. Bring the mixture to a boil, then turn down to a slow simmer and cook for 5 minutes until most of the liquid has absorbed into the chicken.
- Sauté Veggies: Heat 1 tbsp olive oil in a large pan on high heat until it starts to smoke. Add the sliced red and green peppers and sliced red onion, then season with salt and pepper. Sauté until the vegetables are sizzling, about 2 minutes stirring often, then remove from heat and set aside.
- Prep Guacamole and Beans: Meanwhile, heat the drained pinto beans in a saucepan (or you can add them to the burrito cold). Prepare the guacamole by mashing the avocados and mixing all the guacamole ingredients together.
- Assemble: Everything should be finished cooking right about now, so set up a station where everyone can go and get their favourite toppings. Add a small amount of the chicken mixture, sautéed veggies, pinto beans, cheese, and other desired toppings (sour cream, cilantro, pico de gallo) to each flour tortilla, placing all ingredients in the middle.
- Roll: Fold up each side of your tortilla and then roll tightly to form a wrap.
- Toast (Optional): Fry the burrito on all sides in a pan that’s placed on medium-high heat. This will toast the burrito a bit so that it doesn’t get soggy. Cut in half with a very sharp knife and enjoy!
Pro Tip: Don’t skip the optional frying step! Placing the rolled burrito seam-side down in a hot pan seals the edges and creates a crispy exterior that adds a wonderful texture contrast to the soft filling.
Recipe Tips
- Don’t Overfill: It is tempting to load up the tortillas, but if you add too much filling, they will be difficult to roll and may burst.
- High Heat for Veggies: Cooking the peppers and onions on high heat is key. You want them to sizzle and get a little char quickly without becoming mushy.
- Liquid Absorption: When simmering the chicken, ensure most of the liquid is absorbed. If the chicken is too wet, it will make the tortilla soggy.
FAQs
- Can I use rotisserie chicken? Yes, you can skip the boiling step and use shredded rotisserie chicken. Start the recipe at the step where you sauté the onion and garlic, then add the rotisserie meat and liquids.
- How do I fold a burrito? Fold the sides in first, then bring the bottom flap up and over the filling, tucking it in tight as you roll forward.
- Can I use corn tortillas? Corn tortillas are typically too small and brittle for this amount of filling. Large flour tortillas are best for burritos.
Serving Suggestions
- Sides: Serve with tortilla chips and extra salsa or queso dip.
- Salad: A Mexican street corn salad (Elote) pairs beautifully with these burritos.
- Drink: Enjoy with a cold glass of horchata or limeade.
Make This Recipe in Advance
- Freezing: Make the burritos as normal, but leave out the guacamole, pico de gallo/salsa, and the sour cream (wet cool ingredients don’t freeze well inside the wrap). Roll the burritos in foil or plastic wrap and store in a large freezer bag for up to 4 months.
- Reheating: When ready to reheat, wrap your frozen burrito in a damp paper towel and reheat in the microwave for 5-7 minutes. Then, finish by toasting in a skillet with some cooking spray for 2 minutes per side if you’d like it toasty.
Easy Chicken Burrito
- Total Time: 40 minutes
- Yield: 6 Burritos 1x
Description
This Easy Chicken Burrito recipe is the ultimate weeknight dinner, packed with juicy pulled chicken, tender sautéed vegetables, and creamy homemade guacamole. By simmering the shredded chicken in a savory broth and salsa mixture, every bite is infused with incredible flavor that rivals your favorite burrito shop. With a toasted flour tortilla holding together a hearty filling of beans, cheese, and fresh toppings, this meal is satisfying, customizable, and perfect for the whole family.
Ingredients
The Pulled Chicken Filling
- 1 lb chicken breasts
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/3 cup salsa
- 2 tablespoons Taco Seasoning (see note)
- 1 tablespoon lime juice
- Salt & pepper, to taste
The Sautéed Vegetables
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- Salt & pepper, to taste
The Homemade Guacamole
- 2 ripe avocados, mashed
- 1 small red onion, finely chopped
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/2 teaspoon each salt & pepper
Assembly
- 6 large flour tortillas
- 1 can pinto beans, rinsed and drained
- 1 cup shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
- Optional toppings: Sour cream, Pico de Gallo, chopped cilantro
Instructions
Boil Chicken
Place chicken breasts in a pot of hot water. Boil for 15 minutes or until almost fully cooked and easily shreddable. Remove, let cool slightly, and shred the meat.
Simmer Chicken Filling
Heat 1 tablespoon olive oil in a large pan over medium heat. Sauté the diced yellow onion and minced garlic for 2 minutes. Add the shredded chicken, chicken broth, salsa, taco seasoning, and lime juice. Season with salt and pepper.
Cook
Bring to a boil, then reduce to a simmer. Cook for 5 minutes until most of the liquid has absorbed into the chicken.
Sauté Veggies
In a separate pan (or the same one, cleaned), heat 1 tablespoon olive oil on high heat until it smokes slightly. Add the sliced peppers and red onion. Season with salt and pepper. Sauté for about 2 minutes, stirring often, until sizzling and charred but still crisp. Set aside.
Prep Guacamole & Beans
Mash the avocados and mix with the red onion, lime juice, garlic, salt, and pepper. Warm the drained pinto beans in a small saucepan (or serve room temp).
Assemble
Lay out the tortillas. In the center of each, layer the chicken mixture, sautéed veggies, pinto beans, cheese, and a dollop of guacamole/sour cream.
Roll
Fold the sides of the tortilla in, then bring the bottom flap up and over the filling, tucking it tight as you roll forward.
Toast (Crucial Step)
Place the rolled burrito seam-side down in a hot skillet over medium-high heat. Fry for 1–2 minutes per side until the tortilla is golden and crispy. This seals the burrito and adds crunch.
Serve
Slice in half with a sharp knife and serve hot.
Notes
Missing Ingredient Note: The recipe requires a savory element in the chicken simmer. Based on the profile, 2 tablespoons of Taco Seasoning is recommended to create that robust flavor.
Liquid Control: When simmering the chicken, ensure most of the liquid evaporates or absorbs. If the filling is too wet, it will make the tortilla soggy.
Rotisserie Shortcut: To save time, skip the boiling step and use shredded rotisserie chicken. Jump straight to sautéing the onion/garlic and adding the pre-cooked meat with the liquids.
Freezing: These freeze well! Make the burritos but omit the “wet/cold” ingredients like guacamole and sour cream. Wrap in foil and freeze for up to 4 months. Reheat in the microwave for 5-7 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / Assembly
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 Burrito
- Calories: 610
- Sugar: 6g
- Sodium: 1100mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 34g
- Cholesterol: 70mg
Keywords: easy chicken burrito, pulled chicken recipe, homemade guacamole, fajita veggies, weeknight dinner, meal prep burritos, toasted burrito recipe
