Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Burrito Recipe
Don’t you hate it when the filling of your Chicken Burrito falls out and you find yourself with a chaotic mess in your palms? This one gained’t! Juicy, tacky, flavour loaded chicken burrito filling retains every part collectively as you munch your approach via.
Eat some now, freeze some for later – you possibly can even reheat from frozen!
One in every of my greatest gripes about Burritos (aside from how ridiculously gigantic they are often, far wider than any regular human mouth) is that by the point you get midway via, you’ve obtained burrito explosion in your palms.
Rolling approach comes into play – the firmer it’s rolled, the higher it holds collectively. The filling you select additionally has an impact – Shredded Beef and Shredded Chicken holds collectively fairly effectively.
However chopped chicken most of the time comes tumbling out a couple of bites in. As for the previous couple of bites – neglect about it. It’s only one massive diabolical mess (albeit a scrumptious one).
Which is why I make my chicken burrito filling utilizing refried beans which not solely holds every part collectively, it makes the filling juicy and provides additional flavour!
Right here’s what you want. PLUS TORTILLAS! How did I neglect the one most necessary ingredient for this recipe?? 🤦🏻♀️
Refried beans are the key ingredient that fills it out and holds every part collectively
I’ve used seasoned Mexican Purple Rice right here which is my favorite to stuff into burritos. However be at liberty to make use of plain white rice – the Chicken Burrito Filling has a lot flavour you gained’t really feel disadvantaged!
And right here’s how I make it:
-
Sear chicken seasoned with a selfmade Burrito spice combine, then chop it up;
-
Make burrito filling – sautéed onion, capsicum/bell peppers, refried beans, and add the chicken. The filling must be juicy and moist, however not watery – in any other case it would make the burrito soggy;
-
Pile filling, corn, rice, coriander/cilantro and cheese on a tortilla, then roll up tightly;
-
Bake or panfry to soften the cheese and heat all of it up!
Few issues in life rival the sense of smug satisfaction while you’ve obtained a stash of burritos within the freezer…. and you’ll reheat from frozen!
Burritos are PERFECT for freezing, making them the best standby selfmade comfort meal! To freeze, simply wrap in paper then foil, place in an hermetic container or ziplock baggage then freeze.
To reheat:
-
thaw then oven for quarter-hour; OR
-
reheat from frozen for 40 minutes.
You’ll discover the filling for these Chicken Burritos is juicier than most, due to the refried beans. So that you don’t even want a sauce.
Nonetheless, I’m by no means one to say no to a sauce for dunking or drizzling or dolloping or smearing, so listed here are some solutions:
Sauce for burritos
The Avocado Sauce is pictured within the picture above. However the Queso is secretly my favorite. Significantly, think about a burrito dunked in a heat Tacky Mexican Dip?? – Johnsat x
Ingredients
- 5 tortillas , flour (approx 20cm/8" wide)
- 1 tsp each onion powder, dried oregano, salt
- 2 tsp each dried cumin powder, paprika
- 1/4 tsp black pepper
- 3/4 tsp cayenne pepper (optional, adjust to taste)
- 600g / 1.2 lb chicken breast , sliced in half horizontally (Note 1)
- 2 tbsp olive oil , separated
- 1/2 onion , chopped
- 2 garlic cloves , finely minced
- 1 red capsicum/bell pepper , diced
- 400g/14oz refried beans , canned (Note 2)
- 1/4 cup water
- 2.5 cups white rice , plain (cooked, Note 3)
- 2.5 cups Mexican Red Rice (the best for Burritos!)
- 400g/14oz canned corn , drained (or 280g/9oz frozen thawed)
- 1.5 cups (150g) cheese , shredded (Mexican blend, cheddar, tasty, Montery Jack)
- 1/4 cup coriander/cilantro , finely chopped
- Avocado sauce
- Sour cream
- Salsa (restaurant style, smooth)
Instructions
- Burrito Seasoning – Mix Seasoning ingredients. Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
- Cook chicken – Heat 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
- Saute onion – In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
- Finish Filling – Add refried beans, diced chicken and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery and not dry/stodgy! Let cool 5 minutes – will thicken.
- Gently warm tortillas in microwave (makes them pliable), lay on work surface.
- Place rice on lower third, top with Chicken Filling, corn, cheese then sprinkle with coriander. Fold up, burrito style.
- Toasting: Either pan fry over medium high heat (no oil) for 2 minutes each side to make tortilla crispy and melt cheese a bit OR wrap tightly in foil and bake in oven 10 minutes at 180°C/350°F.
- Dunk in sauce(s) of choice or douse with hot sauce of choice, and devour! Suggestions: Avocado Sauce, Guacamole, sour cream, Restaurant Style Salsa, Queso, Nacho Cheese Dip.
- Freezer friendly! Note 4 for directions.
Notes
1. Chicken breast – slice in half horizontally to make 2 thin steaks out of each breast. I do this so there’s more surface area to coat in the spice mix!
2. Refried beans – secret ingredient! Makes the burrito filling juicy and holds it all together, rather than dry and crumbly (which too many burritos are!)
Substitution: Saute 1 garlic clove minced in a little oil until golden. Add 1 can pinto, red kidney or black beans with 1/4 cup of the liquid in the can, 1/2 tsp each cumin, onion and paprika powder. Stir few minutes until beans thoroughly heated then mash or puree.
Any beans will actually work just fine, just a different colour!
3. Rice – you’ll need 1 cup of uncooked rice to make 2.5 cups cooked rice. See here for instructions for how to cook plain rice, or make Mexican Red Rice!
4. Storage – Wrap in cling wrap or foil, fridge for 4 days or freeze. Best to warm in oven – 15 minutes at 180C/350F wrapped in foil. Frozen – thaw overnight then warm in oven 15 minutes. To reheat from frozen, wrap in foil and place in oven for 40 minutes at 180C/350F.
5. Nutrition per burrito.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
