Pulled Chicken Burrito Recipe
These homemade burritos are like a Mucho Burrito copy cat with delicious Mexican-style pulled chicken, pinto beans, salsa & sauteed peppers!
Mexican-themed food nights are my favourite here in the Girl on Bloor household. Sometimes, the best weekend activity is relaxing with your friends and family cooking away in the kitchen and having a few cocktails! Why go out and spend so much money when you can have a fun-filled, delicious meal at home? I've been making this DIY Pulled Chicken Burrito recipe for a few years now, and it is definitely my go-to when I don't have plans on a Saturday night and I feel like staying in.
This recipe is definitely inspired by Mucho Burrito and Chipotle Mexican Grill, restaurants where you can choose from a long line of toppings and customize your Mexican Burrito to your liking. Of course, I usually end up making all the toppings because, well…I EAT all the toppings and like to stuff my burritos til they're bursting with cheesy, tasty, spicy goodness!!
I'll even let you guys in on a little secret: my homemade guacamole and fresh salsa recipes! The key to a yummy burrito is definitely in your condiments and sauces, and I make all of mine super fresh. I might even be guilty of enjoying some chips and dip before I even get around to eating the burritos…these two make for a great appetizer beforehand!
I end up making a variety of toppings which are all fun to make and assemble. I prepare pinto beans, pan seared and sizzling vegetables, guac and salsa, chili-lime rice, and of course the famous pulled chicken. I marinate and then simmer this chicken for a long time in a blend of delectable hot sauces, cilantro and chicken broth. You'll definitely want to try out this recipe for all of your Mexican-themed food nights. I love it even for tacos.
I'd love you guys to share your Mexican food nights with me on social media. Just tag me on Twitter (@TheGirlonBloor) or on Instagram. I might even share your picture! Have a happy fiesta!
If you're looking for more Mexican-inspired dinner ideas take a look at some of my favourites below!
BBQ CHIPOTLE CHICKEN BURRITO BOWLS
KALBI BEEF TACOS WITH CITRUS SLAW
SEARED SCALLOP TACOS WITH PINEAPPLE SALSA
HEALTHY DOUBLE-STACKED TURKEY TACOS
These are my fave flour tortillas!
Get your square glass meal prep bowls here to store your leftovers.
And of course I get all my free-range chicken breasts from Butcher Box!
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
- 3 chicken breasts
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1/3 cup salsa
- 1/2 yellow onion sliced or diced
- 2 cups chicken broth
- 1 tbsp lime juice
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp coriander optional
- 1 tsp hot sauce Tabasco
- 1 tsp Sriracha hot sauce
- 1 tsp salt
- 1/2 tsp pepper
- 1/3 cup cilantro chopped
- 2 avocados
- 1/2 cup chopped cilantro
- 1/3 cup red or yellow onions finely chopped
- 1/4 cup tomatoes chopped
- 1 1/2 tsp lime juice
- 1 tsp salt
- 1/2 tsp pepper
- Hot sauce to taste
- 4 fresh tomatoes finely chopped
- 1/2 cup white onion finely chopped
- 1/2 cup green pepper finely chopped
- 1/8 cup fresh jalapeño finely chopped
- 1 tsp lime juice more to taste
- 1/3 cup cilantro finely chopped
- 1 tsp salt
- 1/4 tsp pepper
- 4 flour tortillas more for practice
- Cilantro for garnish
- sour cream
- 1 cup shredded cheese of your choice
- 1 can pinto beans
- 1 red pepper sliced
- 1 green pepper sliced
- 1 onion sliced
- 1 tbsp olive oil
- 1 tbsp butter
Ingredients Pulled Chicken
Guacamole: Mash avocado & mix all ingredients together
Salsa: Mix all ingredients together
Burritos
| Rate this recipe! |
- Boil chicken in hot water for 10-15 minutes or until almost fully cooked and easily shreddable. Shred chicken once cooled and set aside.
- Heat olive oil in medium saucepan on medium heat. Add garlic and onion and cook for 2 minutes until fragrant. Add shredded chicken, broth, and all other ingredients for the pulled chicken as listed, except for cilantro. Bring to a boil, then down to a slow simmer and cook for at least 20 minutes.
- Meanwhile, heat up drained pinto beans and prepare guacamole and salsa. This might be the first thing you want to do so you can have some nibbles while cooking dinner.
- Heat oil in frying pan on high heat until it starts to smoke. Add butter and peppers and onion. Saute with salt and pepper until vegetables are cooked but crisp and making a sizzling sound. Remove from heat immediately.
- Everything should be finished cooking right about now, so set up a station where everyone can go and get their favourite toppings. Don't fill up the burritos too much.
- Fold up the tortillas (the tricky part) and fry on all sides in a pan that's placed on 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!!
Okay, so lemme tell you how this went down:
I’m in love with chicken, our relationship is real and deep. When someone had enough wherewithal to ‘mex’ it up, I cried a little. Then my husband and kids were subject to these most gorgeous burritos.
Ladies, top shelf. Well done, I applaud you.
These were fantastic, I followed everything to the letter, except the peppers and onions, not because I don’t like them (I love them), I was just feelin’ lazy. Everything was great. The guac was great, the salsa was great, the chicken and beans turned out great, and now I have leftovers for lunch (yay me).
The kids can be picky, they weren’t impressed, but what do they know? They still managed clean plates and I didn’t have to threaten the appearance of dessert once, so I say: ‘winner winner chicken dinner’.
So, thanks. You two are my new food/blog/recipe/bffs, text me every five minutes.
Trev
Aww Trev you are too sweet!! So glad these burritos worked out well for you! They are definitely a staple in our household, pretty much anything Mexican food related! Hope you stop by again soon, or definitely email us if you ever need anything!! <3
This is an amazing burrito recipe. I love mucho burrito and this was bang on! The only thing I added was a little burrito sauce from a copy cat mucho recipe.
Thanks for this recipe!!
Yay!!! So glad it turned out well for you Brittany – this is an old favourite of mine. Burrito nights are the best aren’t they?! Thanks for letting me know how it turned out!!! 🙂
Living in So Cal I get to experience a lot of great burritos. No idea about Mucho but this recipe is off the charts awesome. I switched Jalapeno for Green Bell and added some straight Habanero sauce instead of rooster and whatever else, that stuff is for breakfast eggs. Thanks, going into the rotation!
I’m so happy you liked the recipe Mitchel!!! 🙂 I am so flattered, thanks for the kind words! This is definitely my go-to burrito recipe!
I’m not as big of a Mexican food fan as my partner. However, I do like ‘fresh’ Tex Mex and a decent taco and burrito on occasion. Not familiar with Mucho burrito. I surfed the net looking at over 150+ burrito recipes. There are a lot out there. Viola! I saw the pulled chicken and decided to make it. I modified a few things. I consider myself a gourmet cook so I take liberties with recipes. I have my own guacamole recipe. Didn’t make the salsa as we had some…but will try this recipe. The burrito came out amazing! One thing we noted is it resembled fajitas, which I do love. The bell peppers make the recipe. Used to get them at Chevy’s. I cooked my veggies in a very hot iron skillet. The flavors were off the hook. I cut back a little on the chicken broth and the hot spices. I love spicey but was concerned it might be too spicey. Next time, I’ll go all the way. I could have used a little more kick?
Thank you so much for this recipe. I will definitely make these again……with margaritas!
Hey Betty – thank you so much for your thoughts on this recipe!!! 🙂 It’s certainly one of my favourites and I do agree that the peppers make it! I’m so happy to hear that it turned out great for you – and yes, the more spice the better!!! You can always add it in after tasting too. So glad that you’re going to make them again! Please invite me for margaritas next time? 😉
So happy I found your recipe!!! I served the chicken on top of brown jasmine rice and topped it with avocado and the salsa. It was delicious. Sooooo gooood. Thank you for sharing. Big Hug.
Yay!!!! I’m SO happy to hear that Terry, thanks so much for reporting back! 🙂 This is definitely one of my favourite burrito recipes even if it’s fairly involved haha. I’m so glad you enjoyed it xo
Well, what I got was chicken soup. It took an extra hour and a half to cook it down. Otherwise pretty good.
Hey Jim! Thanks for the feedback – I’m sorry that the chicken turned out more watery than expected for you! I’m not sure why that would have happened. I’ve made this recipe a few times and so have a few readers without this problem so maybe the heat wasn’t initially high enough? I know there’s a range in the heat level of different appliances. I’m happy the recipe ultimately turned out for you and again I appreciate your feedback 🙂
Taylor, I made the chicken burritos from your recipe and it was fantastic, and so good!!. I did not have the red peppers this time around and improvised with some fresh cabbage. Your recipe is great and the best chicken burrito I have made from someone else’s recipe.👌 This is now my favorite for chicken burritos, and I will certainly try your other recipes too.
Thank you! 😊
Aww thank you so much Jesse that makes me so happy to hear!!! 🙂 This was one of the first ever recipes I posted to the blog (can you tell by the pictures?! Hah!) and it’s still my go-to when I want to make a DIY burrito bar. I should revisit it over the holidays, it’s been a while. Thanks so much again for your kind words and so glad you liked it!