Easy Chicken Burrito Recipe

This Easy Chicken Burrito Recipe is made with delicious shredded chicken and all your favourite burrito toppings. It's freezer-friendly, too!

These burritos are one of my favourite make ahead meals. By making a few tweaks to the original recipe, you can freeze them to enjoy months later – and they'll taste just like new once they're reheated!

Why You'll Love This Recipe

• Customize to your liking: You can add all your fave toppings to these burritos based on your what you're craving – including all the guac you wanted, no extra charge required.
• Easy to make: These burritos are a great weeknight dinner idea. You can prep the toppings and cook the chicken ahead of time, then assemble when you're ready to eat.

Ingredients and substitutions

Pulled chicken

• Chicken breasts – chicken thighs would work, but breasts are better for pulled chicken.
• Olive oil – or another neutral cooking oil like avocado or canola oil.
• Yellow onion – white onion or shallots can also be used.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Chicken broth – vegetable broth would also be good here.
• Salsa – use your favourite jarred or fresh variety.
• Taco seasoning – make your own taco seasoning.
• Lime juice – freshly squeezed or bottled lime or even lemon juice will work.

Guacamole

• Avocados – use store-bought guacamole to save time.
• Red onion – white onion can be used but has a milder flavour.
• Lime juice – lemon juice will also work.
• Garlic – freshly minced garlic or even garlic powder can be used here.

Sautéed veggies

• Olive oil – or another neutral cooking oil like avocado or canola oil.
• Red and green pepper – substitute for another vegetable like corn.
• Red onion – white or yellow onion will work too.

Burritos

• Flour tortillas – use whole-wheat tortillas or lettuce wraps for a healthier option.
• Pinto beans – black beans or refried beans are also good.
• Shredded cheese – use cheddar, Tex Mex or Monterey jack.
• Pico de gallo – swap out for salsa instead.
• Cilantro – leave this off if you’re not a fan.
• Sour cream – low-fat sour cream would cut down on the calories.

How to make burritos

Step 1: Sauté the veggies.

Sauté the vegetables in a skillet.

Step 2: Make the shredded chicken.

Boil and shred the chicken, then simmer in a skillet with the broth, salsa and spices.

Step 3: Prep your toppings.

Heat up the pinto beans, make the guacamole, chop up the cilantro and grate the cheese.

Step 4: Assemble your burritos.

Add all your toppings to a flour tortilla.

Step 5: Roll the burritos.

Roll up the burritos to form a wrap.

Step 6: Fry the burritos.

Fry the burritos so they don't get soggy, then serve.

Frequently Asked Questions

What do you put in a burrito?

A traditional burrito normally includes meat, veggies, beans, rice, cheese and sauce or guacamole, but you can add in pretty much anything you'd like. I didn't add rice to my burrito to cut down on calories, but feel free to add some.

Can you use another kind of protein?

I made this recipe using pulled chicken, but it would work just as well for another protein of your choice like ground beef, steak or even pulled pork. If you want to make vegetarian burritos, leave out the pulled chicken and add in some black beans or pinto beans.

What's the best way to shred the chicken?

I find the easiest way to shred the chicken is with a fork and knife, but you could also use a hand mixer!

How do you serve these?

I like to serve my burritos with some extra guacamole or salsa for dipping. You could also serve them with some chips and salsa, or try another dipping sauce like nacho cheese sauce or burrito sauce.

Make ahead and storing

Make ahead: Fry the veggies, cook the chicken and chop up any toppings up to 5 days in advance.

Storing: Assemble your burritos without the guac, pico de gallo or sour cream. Wrap the burritos tightly in tinfoil and store in the fridge for 2-3 days.

Reheating: Reheat the chicken and veggies in a skillet or in the microwave for 1-2 mins (sprinkle some water over top of the chicken first so it doesn't dry out). If your burritos are pre-assembled, heat them up in a skillet for 1-2 mins per side.

Freezing instructions:

• Assemble: Assemble your burrito as normal, but leave out the guacamole, pico de gallo and sour cream.
• Wrap: Wrap up the burrito in tinfoil or plastic wrap.
• Freeze: Freeze the wrapped burritos in a Ziploc for 3 months.
• Reheat: Wrap the burrito in damp paper towel and microwave for 5-7 mins, or thaw in the fridge and toast in a skillet for 2 mins per side.

Meal prep tools

• 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!