This flavor packed simple to prepare chicken burrito recipe makes dinner a breeze during busy weeknights. Warm tortillas are filled with cooked shredded chicken, sauteed vegetables, Mexican spices, rice, cheese, lettuce and a creamy salsa ranch dressing. Delicious!
Chicken Burrito Recipe
I am always looking for quick fix meals during busy weekdays. This spiced just right chicken burrito recipe fits the bill perfect! Rotisserie chicken works great, I like to pick one up at the grocery store to use for easy meals. Spanish rice, creamy salsa ranch…such a tasty simple burrito to make. The burritos make great leftovers to heat up again as well.
Why You’ll Love This Recipe
- Easy Ingredients. With just a few ingredients easy to find at the grocery store, you can make this recipe in just minutes.
- Make Ahead. These burritos are great to make ahead of time to enjoy reheated all week.
- Great Flavor. Simple to make burritos that are packed with flavor.
Be sure to try my Cheesy Chicken Taco Breadsticks too. Follow me over at Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need For Weeknight Chicken Burrito Recipe
Here are the ingredients you’ll need to make this easy chicken burrito recipe at home. See the recipe card located at the bottom of the post for full details and instructions.
- Extra Virgin Olive Oil– Use good quality olive oil for best tasting results. I use it to saute the vegetables here.
- Onion– White onion finely chopped.
- Garlic– When preparing quick fix meals, I use the minced garlic in jars you can get in the produce department.
- Sweet Peppers– Near the bell peppers, you’ll also see a bag of red, yellow and orange sweet peppers available. That’s what I used here. Regular bell pepper works fine too.
- Rotisserie Chicken– I like to shred a rotisserie chicken, and keep the meat in the refrigerator to use for quick meals. Works great in these burritos. If you have the canned chunk chicken, that works great too.
More Ingredients
- Kosher Salt– Kosher salt is a coarse salt commonly used in cooking and baking.
- Black Pepper– Use freshly cracked black pepper for best tasting results.
- Ground Cumin– Ground cumin is fragrant and delicious in Mexican dishes. Adds a nice smokiness to the chicken filling.
- Diced Tomatoes– Rotel with peppers, the mild version is what I prefer.
- Spanish Rice– In the rice section of the grocery store, you’ll see packets of Spanish or Mexican rice. They cook up super quick. Use one of those. I also have a delicious homemade Mexican Rice Recipe you can use.
- Romaine Lettuce– Wash, dry and shred romaine lettuce into small shreds to fit inside the burritos.
- Shredded Cheddar Cheese– I use a mild cheddar cheese. Any of your favorite cheese works just fine.
- Prepared Ranch Dressing– Hidden Valley is what I use.
- Prepared Salsa– Any of your favorite prepared salsa works great.
- Uncooked or Cooked Tortillas– In the refrigerated section of the grocery store, look for the uncooked tortillas. They’ve been a favorite staple in our refrigerator for many years. They make delicious burritos and quesadillas.
How To Make Simple Chicken Burrito Recipe
Cook Rice. Cook Spanish rice according to package directions. Set aside. In 10-inch non stick skillet, heat olive oil over medium heat.
Cook Tortillas. If using the tortillas that you brown in a skillet, cook all tortillas needed, cover loosely to keep warm.
Cook Vegetables. Add onion, garlic and peppers. Cook 3 to 5 minutes or until vegetables are tender, stirring frequently.
Add Chicken and Seasonings. Stir in chicken, salt, cumin, black pepper and tomatoes with green chilies; cook 5 minutes.
Prepare Ranch Salsa Dressing. Mix ranch dressing and salsa in a small bowl until combined.
Fill Burritos. Place chicken mixture, rice, lettuce, cheese and sauce inside tortillas. Fold and roll into burritos and serve.
Recipe Tips For Success
- Use any leftover cooked chicken and/or vegetables in the refrigerator that need using up to help make the burritos.
- Pick up a rotisserie chicken at the beginning of your week to have cooked chicken to use in recipes all week.
- Wash and dry romaine lettuce in advance to have shredded lettuce ready to use for dinner or salads.
- Switch up the protein. Ground beef, shredded beef, carnitas, shrimp….lots of options instead of chicken.
- If you don’t have Spanish rice on hand, use white rice. Still tastes delicious.
- Double the recipe and wrap up the extras to enjoy later in the week.
How To Serve Weeknight Burritos
Serve with a side salad if desired. Chips and Salsa are always a good paring too. Guacamole as well.
How To Store Leftovers
I wrap any leftover burritos in tin foil in the refrigerator for up to 3 days. Please make sure to remove tin foil before re-heating in the microwave on a heat proof plate for 60-90 seconds or until hot.
Try More Easy Chicken Recipes
Chicken Burritos
Equipment
- Stove
- large skillet
- chef knife
- cutting board
- rubber spatula
- measuring cups
- measuring spoons
- mixing spoons
Ingredients
- 1 Lipton Spanish Rice package cooked
- 2 tablespoons extra virgin olive oil
- ½ cup onion finely chopped
- 1 tablespoon minced garlic
- ¼ cup sweet peppers (mini bell peppers) finely chopped
- 2 cups rotisserie chicken shredded
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- 14.5 ounces diced tomatoes with green chilies (I used a 14.5-oz can)
- 2 cups romaine lettuce finely shredded
- ½ cup shredded cheddar cheese
- ½ cup prepared ranch dressing
- ¼ cup prepared salsa
- 8 uncooked tortillas or cooked tortillas of choice
Instructions
- Cook Spanish rice according to package directions. Set aside. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, garlic and peppers. Cook 3 to 5 minutes or until vegetables are tender, stirring frequently.
- Stir in chicken, salt, cumin, black pepper and tomatoes with green chilies; cook 5 minutes.
- Mix ranch dressing and salsa in a small bowl until combined. Place chicken mixture, rice, lettuce, cheese and sauce inside tortillas. Fold and serve.