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!
Servings: 6 servings
Calories: 432kcal
Ingredients
Pulled Chicken
- 1 lb chicken breasts
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1/3 cup salsa
- 2 tbsp taco seasoning
- 1 tbsp lime juice
- salt & pepper, to taste
Guacamole: Mash avocado & mix all ingredients together
- 2 avocados mashed
- 1 small red onion finely chopped
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1/2 tsp each salt & pepper
Sauteed veggies
- 1 tbsp olive oil
- 1 red pepper sliced
- 1 green pepper sliced
- 1 red onion sliced
- Salt & pepper, to taste
Burritos
- 6 flour tortillas
- 1 can pinto beans, rinsed and drained
- 1 cup shredded cheese of your choice
- pico de gallo or salsa
- cilantro chopped
- sour cream
Instructions
Pulled chicken
- Boil chicken in hot water for 15 minutes or until almost fully cooked and easily shreddable. Shred chicken once cooled slightly.
- Heat olive oil in a large pan on medium heat. Add onion & garlic, sauteeing for 2 minutes until fragrant. Add shredded chicken, broth, and all other ingredients for the pulled chicken as listed. Bring to a boil, then down to a slow simmer and cook for 5 minutes until most of the liquid has absorbed into chicken.
Sauteed veggies
- Heat oil in large pan on high heat until it starts to smoke. Add peppers and onion, then season with salt and pepper. Saute until vegetables are sizzling, about 2 minutes stirring often, then remove from heat and set aside.
Assembling the burritos
- Meanwhile, heat drained pinto beans in a saucepan (or add to burrito cold) and mix all ingredients for guacamole together.
- Everything should be finished cooking right about now, so set up a station where everyone can go and get their favourite toppings. Add a small amount of chicken, veggies, beans, cheese and other desired toppings to each flour tortilla, placing all ingredients in the middle of each tortilla.
- Fold up each side of your tortilla and then roll to form a wrap.
- Optional step: fry the burrito on all sides in a pan that's placed on med-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!
Freezing and reheating instructions
- Make the burritos as normal, but leave out the guacamole, pico de gallo/salsa and the sour cream. Roll in foil or plastic wrap and store in a large freezer bag up to 4 months. When ready to reheat, wrap your frozen burrito in a damp paper towel and reheat in the microwave for 5-7 minutes, then finish by toasting in a skillet with some cooking spray for 2 minutes per side if you'd like it toasty.
Video
Notes
Cut down on the calorie count by using light sour cream, low-fat cheese, less guac and homemade salsa.
Make the chicken filling in the Instant Pot or slow cooker to save time.
Store all the burrito components in the fridge for 5 days. Reheat the chicken and veggies in a skillet, then assemble your burrito.
Assemble your burrito without the guac, pico de gallo and sour cream. Wrap in foil or plastic wrap, and freeze in a Ziploc for 3 months.
Nutrition
Calories: 432kcal | Carbohydrates: 31g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 739mg | Potassium: 894mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1118IU | Vitamin C: 58mg | Calcium: 165mg | Iron: 2mg