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CHEESY GROUND CHICKEN & RICE BURRITOS Recipe

CHEESY GROUND CHICKEN & RICE BURRITOS Recipe
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★★★★★

5.2 from 27 reviews

These Cheesy Ground Chicken & Rice Burritos are a deliciously easy weeknight meal featuring savory spiced ground chicken, fluffy rice, black beans, corn, and melty Mexican blend cheese all wrapped in warm flour tortillas. Perfect for family dinners or freezer-friendly make-ahead meals, they’re versatile, comforting, and crowd-pleasing with optional toppings like sour cream and guacamole to customize each bite.

Ingredients

Scale

Filling

  • 1 lb ground chicken
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 packet taco seasoning (or homemade mix: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp oregano, ½ tsp garlic powder, ½ tsp onion powder, pinch cayenne)
  • 1 cup salsa (mild, medium, or hot)
  • 1 can (15 oz) black beans, drained & rinsed
  • 1 cup corn (frozen or canned)
  • 2 cups cooked rice (white, brown, jasmine, or cauliflower rice)
  • 2 cups shredded Mexican blend cheese

Assembly

  • 6–8 large flour tortillas

Optional Toppings

  • Sour cream
  • Guacamole
  • Shredded lettuce
  • Hot sauce

Instructions

  1. Heat the skillet: Warm the olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.
  2. Cook the ground chicken: Add the ground chicken to the skillet, breaking it up with a spatula, and cook until fully browned and no longer pink, about 6-8 minutes.
  3. Add seasoning and veggies: Stir in the taco seasoning, salsa, black beans, and corn. Let the mixture simmer gently for 3-4 minutes so flavors meld together.
  4. Incorporate rice: Add the cooked rice to the skillet and mix thoroughly to ensure everything is evenly combined. Remove from heat once fully incorporated.
  5. Warm tortillas: Heat the flour tortillas briefly in a dry skillet or microwave to make them more pliable for rolling.
  6. Assemble burritos: Spoon a generous amount of the chicken and rice filling onto the center of each tortilla. Sprinkle a hearty amount of shredded Mexican blend cheese on top. Roll each tortilla tightly, folding in the sides to secure the filling.
  7. Optional toasting: For a crispy outside, toast burritos in a skillet over medium heat for 2-3 minutes per side or bake them on a baking sheet at 400°F (204°C) for about 10 minutes until golden and melty.
  8. Serve: Serve the burritos warm with your choice of optional toppings such as sour cream, guacamole, shredded lettuce, or hot sauce for added flavor and texture.

Notes

  • Use day-old rice if possible; it’s less sticky and absorbs the filling flavors better.
  • For a lower-carb option, substitute flour tortillas with low-carb or whole wheat tortillas, or use large lettuce leaves as wraps.
  • Feel free to swap ground chicken for ground turkey, beef, or a plant-based crumble to suit dietary preferences.
  • If fresh onion or garlic isn’t available, onion and garlic powder can be used as substitutes.
  • To save time, use jarred minced garlic and pre-cooked rice.
  • Leftover burritos freeze well—wrap tightly and freeze for up to 3 months, then reheat in the oven or microwave.
  • Adjust the heat level by choosing mild, medium, or hot salsa according to your taste.

Nutrition

Keywords: cheesy burritos, ground chicken burritos, rice burritos, easy dinner, weeknight meal, Mexican recipe, freezer friendly, cheesy chicken recipe

Find it online: https://cheflenacooks.com/cheesy-ground-chicken-and-rice-burritos-recipe/